Spaghetti alla Bolognese recipe: Difference between revisions
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''<span class="reviewTitle">Spag-bolicious!</span>'' | ''<span class="reviewTitle">Spag-bolicious!</span>'' | ||
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| Cover with the [[Sauce|sauce]] and serve, sprinkled with [[Grated|grated]] [[Parmesan]] if desired. | | Cover with the [[Sauce|sauce]] and serve, sprinkled with [[Grated|grated]] [[Parmesan]] if desired. | ||
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Image:In the pan.jpg|thumb|300px|right|In the pan | Image:In the pan.jpg|thumb|300px|right|In the pan | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/spaghetti|#spaghetti]] [[Special:Search/diced|#diced]] [[Special:Search/spaghettiallabologneserecipe|#spaghettiallabologneserecipe]] [[Special:Search/celery|#celery]] [[Special:Search/garlic|#garlic]] [[Special:Search/parsley|#parsley]] [[Special:Search/sauce|#sauce]] [[Special:Search/colander|#colander]] [[Special:Search/beef|#beef]] [[Special:Search/onions|#onions]] [[Special:Search/simmer|#simmer]] | ||
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Latest revision as of 15:48, 9 December 2022
An old favourite which was very popular in the UK in the 1960s and 1970s.
| Spaghetti alla Bolognese recipe | |
|---|---|
 |
| Spaghetti alla Bolognese | |
| Servings: | Serves 4 |
| Calories per serving: | 963 |
| Ready in: | 1 hour 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
|
Best recipe reviewSpag-bolicious! 5/5 Absolutely fabulous, saucy and scrummy. |
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
- 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
- seasoning
- 1 teaspoon sugar
- 400 g spaghetti
- 25g 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.
-
In the pan
-
Diced herbs and vegetables
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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