Spaghetti with Bolognese Sauce Recipe
Ingredients
| Spaghetti - 8-12 ounce (225-350 grams) | ||
| Butter | 1 Ounce | |
| Onion | 1 Medium (FOR THE BOLOGNESE SAUCE) | |
| Garlic | 1 Clove (5gm) (FOR THE BOLOGNESE SAUCE) | |
| Oil | 2 Tablespoon (FOR THE BOLOGNESE SAUCE) | |
| Beef | 1 pound (FOR THE BOLOGNESE SAUCE) | |
| Tomatoes | 1/2 pound (FOR THE BOLOGNESE SAUCE) | |
| Flour | 2 Tablespoon (Leveled) (FOR THE BOLOGNESE SAUCE) | |
| Salt | 1 Teaspoon (Leveled) (FOR THE BOLOGNESE SAUCE) | |
| Pepper | 1 To taste, milled (FOR THE BOLOGNESE SAUCE) | |
| Tomato puree | 2 Tablespoon (FOR THE BOLOGNESE SAUCE) | |
| Mixed herbs - Pinch | ||
| Stock | 1/2 Pint (FOR THE BOLOGNESE SAUCE) | |
| Red wine | 1 (FOR THE BOLOGNESE SAUCE) | |
| Parmesan cheese – as needed for garnishing, grated | ||
Directions
GETTING READY
1. Peel onion and garlic; chop finely.
2. Scald, peel and half tomatoes.
MAKING
3. In a medium-sized saucepan, heat oil.
4. Stir in onion; cover and cook gently for about 5 minutes until the onion is soft but not brown.
5. Stir in the garlic and minced beef and brown quickly.
6. Add flour, salt, pepper, peeled tomatoes, tomato puree and mixed herbs into the meat mixture; stir well.
7. Stir in the stock and red wine; bring the mixture to a boil.
8. Reduce the heat to low, cover the saucepan with a lid and simmer gently for 40-45 minutes with occasional stirring.
9. If the sauce is too thick, a little more sock can be added to adjust consistency.
10. In a large pan of boiling salted water, add the spaghetti and boil without cover for about 10 minutes until the spaghetti is just tender.
11. Drain immediately.
FINALISING
12. In a saucepan, warm butter and toss spaghetti with two spoons until it is nicely coated and glazed.
SERVING
13. Serve into a hot dish.
14. Ladle Bolognese sauce over the spaghetti and generously sprinkle grated cheese on top.
1. Peel onion and garlic; chop finely.
2. Scald, peel and half tomatoes.
MAKING
3. In a medium-sized saucepan, heat oil.
4. Stir in onion; cover and cook gently for about 5 minutes until the onion is soft but not brown.
5. Stir in the garlic and minced beef and brown quickly.
6. Add flour, salt, pepper, peeled tomatoes, tomato puree and mixed herbs into the meat mixture; stir well.
7. Stir in the stock and red wine; bring the mixture to a boil.
8. Reduce the heat to low, cover the saucepan with a lid and simmer gently for 40-45 minutes with occasional stirring.
9. If the sauce is too thick, a little more sock can be added to adjust consistency.
10. In a large pan of boiling salted water, add the spaghetti and boil without cover for about 10 minutes until the spaghetti is just tender.
11. Drain immediately.
FINALISING
12. In a saucepan, warm butter and toss spaghetti with two spoons until it is nicely coated and glazed.
SERVING
13. Serve into a hot dish.
14. Ladle Bolognese sauce over the spaghetti and generously sprinkle grated cheese on top.
Chef
