The Ultimate Spaghetti Bolognese

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A few years ago I was working at an Italian restaurant which was family run. The family originated from a small town in northern Italy and had opened a restaurant in the States. The chef taught me his version of Italian classic cuisine, which I had made differently at other restaurants. He had nothing written down, no recipes, because his knoledge had been passed down through generations of family cooks.

<u>Method</u>

  1. Heat a Dutch oven on the stove, add a little oil and brown the meat. Seperate and stir the meat as it cooks to avoid lumping. Remove the meat from the pot and set aside. Strain of any excess oil from the pot and return to the stove.
  2. Add some olive oil to the pot, heat then add the onions, garlic, carrots and mushrooms. Let cook for 5 minutes or so, add  the red wine and let reduce a little, add the tomatoe sauce. Crush the whole tomatoes and add to the pot, add the bay leafs. Return the meat to the pot and bring to simmer. Partially cover and cook on a low heat for about 1 hour, allowing the sauce to reduce and thicken. Chop and add some fresh herbs while cooking.
  3. In the meantime cook your pasta in plenty of boiling salted water until al dente. To serve, toss the pasta in the sauce, grate some parmesan regiano on top. Bon appetit!

<u>Ingredients</u>

  • 1lb ground pork
  • 1lb ground beef
  • 1 can whole Italian breadcrumbs
  • 1 can Italian tomato sauce
  •  olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 1/4lb mushrooms, sliced
  • 2-3 cloves garlic, sliced
  • 2 bay leafs
  • 1 cup red wine
  • fresh Italian parsley, chopped
  • fresh oregano, chopped
  • grated parmesan, reggiano
  • spaghetti
  • salt and pepper      
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