Spaghetti alla Bolognese recipe: Difference between revisions
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|title=Spaghetti alla Bolognese a beef recipe Cooking Wiki | |||
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|keywords=Spaghetti alla Bolognese recipe Beef recipes | |||
|description=An old favourite which was very popular in the UK in the 1960s and 1970s | |||
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|DatePublished=25th October 2012 | |||
|Author=Chef | |||
|ImageComment = Spaghetti alla Bolognese | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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An old favourite which was very popular in the UK in the 1960s and 1970s. | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 50 ml [[Olive oil|olive oil]] | | 50 ml [[Olive oil|olive oil]] | ||
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| 400 g [[Spaghetti|spaghetti]] | | 400 g [[Spaghetti|spaghetti]] | ||
| [[Parmesan cheese]], freshly [[Grated|grated]] (optional) | | [[Parmesan cheese]], freshly [[Grated|grated]] (optional) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Chef's notes=== | ===Chef's notes=== | ||
I think you can use any [[Pasta|pasta]] of the [[Spaghetti|spaghetti]] type, but do avoid thick, short pasta such as penne, [[Macaroni|macaroni]] etc as the [[Sauce|sauce]] is not suited to it. | I think you can use any [[Pasta|pasta]] of the [[Spaghetti|spaghetti]] type, but do avoid thick, short pasta such as penne, [[Macaroni|macaroni]] etc as the [[Sauce|sauce]] is not suited to it. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Spaghetti alla bolognese]] | [[Category:Recipes|Spaghetti alla bolognese]] | ||
[[Category:Beef recipes|Spaghetti alla bolognese]] | [[Category:Beef recipes|Spaghetti alla bolognese]] | ||
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[[Category:Vegetable recipes|Spaghetti alla bolognese]] | [[Category:Vegetable recipes|Spaghetti alla bolognese]] | ||
[[Category:Boiled or simmered]][[Category:Pan fried]] | [[Category:Boiled or simmered]][[Category:Pan fried]] | ||
Revision as of 09:20, 19 March 2014
| Spaghetti alla Bolognese recipe | |
|---|---|
 |
| Spaghetti alla Bolognese | |
| Servings: | Serves 4 |
| Ready in: | 1 hour 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th October 2012 |
An old favourite which was very popular in the UK in the 1960s and 1970s.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Garlic, 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
- seasoning
- 1 teaspoon sugar
- 400 g spaghetti
- Parmesan cheese, freshly grated (optional)
Method
- 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.
Serving suggestions
Great on its own, but decent bread and a crisp salad would make excellent accompaniments for the hungry or greedy.
Variations
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!
Chef's notes
I think you can use any pasta of the spaghetti type, but do avoid thick, short pasta such as penne, macaroni etc as the sauce is not suited to it.
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