Bolognese Ragu with Spaghetti
Bolognese Ragu with Spaghetti

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bolognese ragu with spaghetti. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Bolognese Ragu with Spaghetti is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Bolognese Ragu with Spaghetti is something which I’ve loved my whole life.

Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video. How to cook a simple & easy Spaghetti Ragù alla Bolognese. Please if you like my video ,subscribe for me thanks and God. It doesn't take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe.

To begin with this recipe, we must first prepare a few ingredients. You can cook bolognese ragu with spaghetti using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bolognese Ragu with Spaghetti:
  1. Prepare 3 or 4 medium onions
  2. Prepare 3 medium carrots
  3. Get 3 or 4 sticks celery
  4. Take some streaky smoked bacon or pancetta lardons
  5. Get 1 kg minced beef, or half beef half pork/veal
  6. Get 1 large glass dry vermouth
  7. Get 1 couple sprigs fresh rosemary
  8. Prepare 1-2 tsp dried sage
  9. Prepare 2 big cloves garlic
  10. Take 2 tins plum tomatoes
  11. Get half litre beef stock (or a little more)
  12. Prepare Salt and black and white pepper
  13. Get To finish: grated lemon zest, 1 clove garlic, crushed, a few sprigs of rosemary, very finely chopped, spaghetti and grated Parmesan to serve

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer. As an Amazon Associate I earn from qualifying purchases. Before we get to the recipe, here are a few tips for making perfect pasta.

Steps to make Bolognese Ragu with Spaghetti:
  1. First make the soffritto, finely chop the onion, carrot and celery and sweat it down gently in a large pan with plenty of olive oil, put the lid on, and stir every so often, for about 15 to 20 minutes. You want everything to be soft, sweet and golden, but not browned.
  2. While the vegetables are cooking fry the bacon until the fat is rendered, then remove from the frying pan and add the minced beef. Fry this until browned and any meat juices released have bubbled away.
  3. When the vegetables are cooked, add the garlic, fresh rosemary and stir until the aromas are released, then pour the vermouth in to the pan. This has to be plain dry vermouth, you can use white wine instead, as Antonio suggests, but vermouth keeps longer, is cheaper and does the same job.
  4. Tip the meat into the pan too and deglaze the frying pan with a little more vermouth. Add that to the pan together with the dried sage, tinned tomatoes and the stock. Cut the tomatoes up roughly. Add lots of black pepper, and some white pepper too if you have some. Add a little more stock if you need to, you should have quite a loose soupy mixture so there's lots of liquid to cook away.
  5. Put the lid on and simmer on a low heat, stirring every now and then, for about 1 and a half to 2 hours. Taste, and add more salt and pepper if you need to. Keep cooking until most of the liquid has been absorbed.
  6. When you're ready to eat, cook the spaghetti, drain and toss in melted butter, salt, pepper and a little Parmesan cheese. Then add to the ragu some grated lemon zest, the crushed garlic and finely chopped rosemary. This is a tip from Jamie Oliver, it adds a lovely zingy finish to the beef. Serve the ragu on top of a pile of spaghetti, with some grated Parmesan.

As an Amazon Associate I earn from qualifying purchases. Before we get to the recipe, here are a few tips for making perfect pasta. One online reviewer claims, "I like any spaghetti sauce that sneaks in tons of veggies." Note: A little liquid remaining in your bolognese sauce helps coat the pasta. I love making a big pot of spaghetti bolognese, but I always feel like i need some sides to go with. Any favorites you can share? a nice bowl of spaghetti with bolognese with a side salad of greens or even chopped fennel tossed with some evoo and balsamic and a nice piece of french bread!

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