- 150 minutes
- For 4 people
- € 4.1 / person
- 328kcal per 100g.
How to make spaghetti bolognese .
One of the most international Italian pasta recipes in your home. Following the traditional recipe of the Italian meat ragout to prepare the Bolognese, we have a complete recipe and without a doubt one of its star dishes on Italian Sundays.
In Italy pasta is usually prepared with meat ragout, usually with noodles or tagliatelle in the Bologna area.
The recipe that I present to you today is the one that the lawyer Gianluigi Mazzoni registered, together with a group of chefs and friends, in San Giorgio di Piano (Bologna) the recipe of the spaghetti alla bolognese .
A reuse dish where the Sunday meat ragout is added to accompany the pasta, in this case Garofalo spaghetti, the Spaguetti à Figliata.
Made with durum wheat semolina with a rough surface that helps grip the Bolognese sauce well. They are perfect to accompany this Bolognese sauce.
Bolognese sauce preparation
- Chop the onion and celery into small cubes, all very finite.
- Peel and chop the carrot into squares as best as possible, the finer they are the better because they will be passed when making the sauce.
- We cut the bacon and the meat into small cubes. In this case I chose a piece of beef and it was bitten by the butcher, but you can do it at home with a very sharp knife.
- Finely chop the fresh parsley. We reserve
- In a large casserole or frying pan, add a dash of extra virgin olive oil and add the bacon.
- Cook over low heat for about 15 minutes, let it release all the fat and get crispy. Once done we remove to a bowl.
- In the same frying pan and with all the fat from the bacon, fry the vegetables.
- First the onion, then the celery and at the end the carrot, add a pinch of salt and let them sweat, letting water run for 12 minutes over medium heat.
Final preparation of Bolognese sauce
- We add the bacon and combine with the vegetables. It is time to add the meat, stir everything very well with a wooden spoon and cook over high heat for about 5 minutes.
- Sprinkle with the chopped parsley and the spices that you like the most. We pour the wine and mix well so that all the flavors come together.
- Drain the tomato and chop to add to the meat. Pour the milk and taste with salt and pepper, if necessary season with salt and pepper to taste.
- We lower the heat and cook for an hour and a half. The ragù bolognese will have to bubble gently throughout the cooking.
- If it falls short of liquid we can add a little water or meat broth, we check at intervals of 15 minutes.
- We check the point of salt, surely you do not need it, but if it did add a little more. We reserve, you have to wait for the pasta.
Preparation of spaghetti and final presentation
- The first step is to have the Bolognese sauce before the pasta touches the water.
- The sauce should always wait for spaghetti and not the other way around.
- We heat in a saucepan a liter of water for every 100 g. pasta is the recommended measure per person, except if we are passionate about spaghetti at home.
- These proportions, which are normally indicated on the packaging, help the paste not stick together. And always try to use a large casserole, the largest in your kitchen.
- When it begins to boil in spurts we add 1 generous handful of salt, about 2 level tablespoons for every 500 grams of pasta.
- Then we add the pasta, always all together.
- Stir with a wooden spoon so that the spaghetti does not stick and are loose.
- On the back of the pasta package comes the cooking time, we must be guided by these instructions because for each type it is different, in this case it is 10 minutes.
- In this way we will achieve what is called pasta “al dente” or at the right point. We serve with the Bolognese and accompany it with Parmigiano Reggiano cheese and a good red wine.
An Italian recipe with a sauce with much more meat and less tomato than you would normally be used to. I hope you like it.
You can see all the step by step photos of the recipe for these spaghetti bolognese in this album. Do not miss any detail and they will be perfect, as in Italy itself.
Tips for perfect spaghetti bolognese
- Bolognese ragù is never made with pork. The most normal thing is to use veal meat minced by knife into small cubes. I have chosen the piece of beef and told the butcher to chop it.
- I advise you to fry the vegetables in the fat resulting from frying the bacon, I assure you it helps that they taste of blessed glory.
- The touch of celery, bacon and wine gives it an incredible flavor. One of those recipes that will stay at home like those of a lifetime.
- The secret is in a long cooking of the meat in red wine (not white).
- Another Italian trick is to add a splash of milk, which comes in handy to the meat to break the fibers and make it more tender.