Spaghetti alla Bolognese recipe
An old favourite which was very popular in the UK in the 1960s and 1970s.
- 50 ml olive oil
- 2 medium carrots, scraped and finely diced
- 2 celery sticks, finely diced (include the leaves is you have them)
- 2 medium red onions, peeled and coarsely diced
- 4 bulbs of Garlic, (or as much as you like), peeled and finely diced
- 4 tablespoons fresh parsley, finely chopped
- 450 g beef, minced
- 40 g butter
- 2 x 400 g tins chopped tomatoes
- 1 teaspoon sugar
- 400 g spaghetti
- 25g Parmesan cheese, freshly grated (optional)
- Heat the oil in a deep sauté or frying pan on a high heat.
- When hot, but not smoking, add the carrots, celery, onions, garlic and parsley.
- Reduce the heat to medium and cook until the onions are soft.
- Add the beef and when brown, add the butter and the tomatoes.
- Cover and simmer for 1 hour.
- Add the sugar and simmer gently for a further 30 minutes.
- Meanwhile, boil up three kettles-full of water and pour into a large saucepan.
- Once the water is boiling, add the spaghetti and cook for 7-8 minutes. Place a metal colander over the pan containing the spaghetti to warm it up.
- When the spaghetti is cooked, remove the colander and place over ab large bowl or the sink.
- Drain the pasta and plate it immediately.
- Cover with the sauce and serve, sprinkled with grated Parmesan if desired.
I don't think that you can vary this recipe too much and still call it 'Spaghetti alla Bolognese'. The Italians seem to have a different name for each variation!
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