Spaghetti Ragu Ala Bolognese Recipe
Ingredients
| Olive oil | 45 Milliliter | |
| Extra lean ground beef | 280 Gram | |
| Ground pork | 115 Gram | |
| Ground veal | 115 Gram | |
| Bacon | 115 Gram, diced | |
| Spanish onion | 1 Large, finley diced | |
| Carrots | 2 Large, diced | |
| 2 finely diced stalks celery | ||
| Garlic | 1 Clove (5gm), minced | |
| Chopped | 125 Milliliter | |
| Tomato Paste | 60 Milliliter | |
| Beef broth | 250 Milliliter | |
| White wine | 375 Milliliter | |
| Salt | 5 Milliliter | |
| 3 ml each of oregano, thyme, basil, black pepper | ||
| Bay Leaf | 1 | |
| Worcestershire sauce | 5 Milliliter | |
| Water | 1 Large, salted | |
| 0.5 Basic Pasta Dough, cut into spaghetti | ||
| Parmesan cheese | 80 Milliliter, grated | |
Directions
In a large skillet heat the oil.
Fry the meats thoroughly, drain excess oil.
Add the vegetables and continue to cook until vegetables are tender.
Add the parsley, tomato, broth, wine, seasonings and Worcestershire.
Reduce heat and simmer for 30 minutes.
Discard the bay leaf.
While sauce simmers boil the water in a large pot or Dutch oven.
Cook the spaghetti for 9 minutes or until al dente, if using dried pasta; half the time for fresh pasta, drain and place on serving plates.
Spoon sauce over, sprinkle with cheese and serve at once.
Fry the meats thoroughly, drain excess oil.
Add the vegetables and continue to cook until vegetables are tender.
Add the parsley, tomato, broth, wine, seasonings and Worcestershire.
Reduce heat and simmer for 30 minutes.
Discard the bay leaf.
While sauce simmers boil the water in a large pot or Dutch oven.
Cook the spaghetti for 9 minutes or until al dente, if using dried pasta; half the time for fresh pasta, drain and place on serving plates.
Spoon sauce over, sprinkle with cheese and serve at once.
Chef
