Spaghetti ala bolognese
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Spaghetti ala bolognese is one of the most characteristic recipes of traditional Italian cuisine, dedicated to "Bel Paese" ("Beautiful Country") as the greatest owner of good cuisine.
To show you the real recipe of this dish, we have studied many ways to prepare it from old cookbooks, the very ones in which Italian grandmothers passed on knowledge from generation to generation.
Thanks to their precious advice, we prepared a wonderful sauce typical for lasagna.
The Bolognese sauce recipe is sincere, as are the traditional flavors that make it up.
That is why we are pleased to share with you the authentic recipe for the Bolognese sauce, which was served on October 17, 1982 in the Chamber of Commerce in Bologna.
Perhaps one day you will pass it on to your children, who knows.
| Prep Time | 20 minutes |
| Cook Time | 210 minutes |
| Servings |
serves
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Ingredients
Ingredients for Bolognese ragout
- 500 g beef minced meat
- 250 g pork fat, minced meat
- 250 g tomato puree
- 50 g celery stalk
- 50 g onions
- 50 g carrots
- 150 ml dry white wine
- 40 ml whole milk
- 3 l water
- 2 tbsp extra virgin olive oil
- sea salt to taste
- black pepper to taste
Additional ingredients
- 300 g spaghetti
- 40 g Parmesan cheese Parmigiano Reggiano or Grana Padano
Ingredients
Ingredients for Bolognese ragout
Additional ingredients
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Instructions
Preparation ingredients for ragout
- Peel carrots and onions.
- Wash and dry on a paper towel onions, carrots, celery stalks.
- Finely chop carrots, celery and onions.
- If you have meat, follow the item to prepare minced meat. If you have minced meat, proceed to the cooking of ragout. Grind beef and pork in a meat grinder. Place the minced meat into separate bowls.
Cooking Bolognese ragout
- Take a deep frying pan / pot, place it fire. Pour olive oil, warm slightly (30 seconds). Send in a frying pan finely chopped onion, carrot and celery. Sauté the contents to softness over low heat . Stir constantly. Contents should not fry! The approximate time of sauteing is up to 10 minutes.
- Add minced beef and pork. Thoroughly mix everything. Continue to fry over low heat for 10 minutes.
- Initially, beef and pork will give liquidness. When it evaporates, add dry white wine. Mix well. After the wine has evaporated and you see the bottom of the frying pan / pot, add the tomato puree. Mix well again.
- Pour 1 liter of water (of the 3 liters required) into a frying pan / pot, mix thoroughly.
- Add a pinch of salt, stir and boil on medium-low heat for an hour. After the first hour, add another 1 liter of water, mix well and continue cooking for another hour. At the end of the second hour of cooking, pour the last (third) liter of water and continue cooking over low heat for another hour. Thus, the approximate cooking time of the sauce is at least 3 hours.
- At the very end of the third hour, check for salt, add ground pepper. Mix everything well. Add 40 ml of milk. Place from heat.
Cooking spaghetti
- Pour water in a high pot. Place it on fire. Add salt to boiling water.
- Send spaghetti in boiling, salted water in a saucepan. IMPORTANT: cook the pasta according to the instructions without cooking of 1 minute. Be sure to note the time.
- Spaghetti are ready al-dente. Drain the water.
The last stage of cooking
- Place again the frying pan / pot with ragout bolognese on the fire. Add boiled spaghetti to the pan. Mix the contents. After 30 seconds, our pasta is ready.
- Using forceps (big tweezers) and a ladle, form spaghetti into a shell (volcano). On top add the ragout.
- Serve pasta in a large flat / deep plate. Add Parmesan cheese to taste (grated on a fine grater or sliced into slices).
Recipe Notes
Advice!
You can prepare a sauce for 4 persons. Half use immediately, and the second part, if necessary, cool and send in the refrigerator. Thus, the next day, you can cook the pasta and add to it previously cooked sauce.
Italians will never eat preheated pasta.