Traditional Bolognese Spaghetti Sauce
Traditional Bolognese Spaghetti Sauce

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, traditional bolognese spaghetti sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Traditional Bolognese Spaghetti Sauce is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Traditional Bolognese Spaghetti Sauce is something which I have loved my entire life. They’re fine and they look fantastic.

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To begin with this recipe, we must prepare a few components. You can cook traditional bolognese spaghetti sauce using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Traditional Bolognese Spaghetti Sauce:
  1. Get 2 tbsp olive oil, extra virgin
  2. Take 1/4 cup butter
  3. Make ready 4 celery stalks finely diced
  4. Make ready 3 carrots finely diced
  5. Prepare 1 large onion finely diced
  6. Get 125 grams bacon or pancetta diced
  7. Prepare 4 garlic cloves very finely diced
  8. Take 1 cup diced mushrooms
  9. Prepare 1 salt
  10. Prepare 1 fresh ground pepper
  11. Get 1 kg lean ground beef
  12. Make ready 1 cup white cooking wine
  13. Take 1 1/2 cup milk
  14. Make ready 28 oz can of diced tomatoes (with juice)
  15. Make ready 1 cup beef stock
  16. Get 156 ml tomato paste
  17. Take 1 (Optional) Oregon, Basil, bay leaf

The ragù alla bolognese is probably the king of the meat sauces. Add the onion, celery and carrots with a pinch of salt. Transfer to a plate using a slotted spoon. The authentic Italian Bolognese sauce is one of the most well-known and enjoyed sauces in every region of the planet.

Instructions to make Traditional Bolognese Spaghetti Sauce:
  1. Heat butter and oil together in large saucepan (medium heat)
  2. When butter melts, add onion, carrots, celery, garlic, and pinch of salt. Sauté until tender, stirring often (about 5 minutes)
  3. Add the diced mushrooms and bacon/pancetta. Sauté until meat is golden (about 8 minutes)
  4. Turn heat to med/high and add beef 1/3 at a time! Stir and break apart the beef between additions. Adding gradually let's liquid evaporate, which is key to browning meat (not boiling it)
  5. Once all meat is added, keep cooking until meat caramelizes and just starts to get crispy in spots (4-6 minutes). Watch that meat doesn't burn (you want more liquid to evaporate and meat to caramelize which concentrates flavors)
  6. When you see golden bits of meat sticking to the pan, stir occasionally while lowering heat to medium and continue cooking for another 10 minutes to evaporate more liquid.
  7. Keeping heat at medium, pour white wine into pan. With a wooden spoon, scrape all the brown bits that were stuck to the bottom of the pan. Push all the meat around to make sure you've scraped everything off the bottom. When you're finished, the wine will be evaporated (about 2-3) min. Lower heat just a bit and don't let the meat stick again
  8. Add milk, diced tomatoes with juices, beef stock, tomato paste, optional herbs, 1 tsp salt, and a healthy dose of freshly ground black pepper.
  9. Bring to a boil and then turn down to low heat and let simmer, half covered, for about 4 hours, stirring once in a while. Trust me… Its worth it.
  10. If sauce starts sticking before 4 hours, make sure it's at lowest heat, or add some water. You want the sauce to reduce until its thick and more oil-like than watery. Taste the sauce and season with salt and pepper (I also add Parmesan cheese some times) until you get the flavor you like. Remove from heat and enjoy!

Transfer to a plate using a slotted spoon. The authentic Italian Bolognese sauce is one of the most well-known and enjoyed sauces in every region of the planet. It is, without a doubt, one of the most representative sauces of Italian cuisine, with a delicious and strong flavor, known as ragù alla bolognese which means "renew the taste" or "stimulate the flavor". Instead of spaghetti, they say it is tagliatelle that should be cooked to go with the rich meat and tomato sauce, making it "tag bol" rather than "spag bol". "Along with lasagne, spaghetti. Ragù alla Bolognese or bolognaise sauce as it is known outside of Italy, is one of the world's most popular pasta sauces.

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