The Italian city of Bologna gave the world: lapdog, Bologna system, University of Bologna, Bologna fabric, and such a gastronomic masterpiece as Bolognese sauce. You might think that spaghetti Bolognese is also an Italian classic. But this is a big mistake: in Italy it is customary to serve this sauce with wide, and not thin pasta. If you ask an Italian about such a dish, they will be extremely surprised, and maybe even upset. And this is not surprising, because spaghetti Bolognese has appeared in British and American cuisines. And I suggest you do not upset the Italians, and cook from the recipes of the best houses in Bologna 🙂
The Italian city of Bologna gave the world: lapdog, Bologna system, University of Bologna, Bologna fabric, and such a gastronomic masterpiece as Bolognese sauce. You might think that spaghetti Bolognese is also an Italian classic. But this is a big mistake: in Italy it is customary to serve this sauce with wide, and not thin pasta. If you ask an Italian about such a dish, they will be extremely surprised, and maybe even upset. And this is not surprising, because spaghetti Bolognese has appeared in British and American cuisines. And I suggest you do not upset the Italians, and cook from the recipes of the best houses in Bologna 🙂- Prep time: 15 minutes
- Cook time: 1 hour 20 minutes
- Serves: 2
- Difficulty: easy
- Course: pasta
- Cookware: pasta pot, pasta tongs, cheese grater
- Cuisine: Italian
Ingredients
- 200 g tagliatelle / fettuccine / pappardelle
- 300 g beef or beef lean mince
- 450 g canned peeled tomatoes, finely chopped
- ½ onion, peeled, chopped finely
- ¼ small celery root, peeled, finely chopped
- 1 small carrot, peeled, finely chopped
- 1 clove of garlic, peeled, crushed
- 100 ml dry red wine
- 2 sprigs of thyme
- leaves from 1 sprig of basil
- parmesan, grated
- olive oil
- freshly ground black pepper
- salt
Cooking method
Step 1
If the meat is a whole piece, then cut it into small cubes. Heat oil in a saucepan and fry garlic, onions, carrots, and celery. Add meat and fry well, stirring constantly, until the meat is golden brown. Pour in wine, bring to boil and evaporate for about 3 minutes. Add tomatoes, salt, pepper, thyme. Reduce heat to low, cover and, stirring occasionally, cook for 1 hour. Add fresh basil at the end.
Step 2
For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add pasta and cook until al dente. Drain the pasta.
Step 3
Put the pasta on plates, add the sauce. Serve the pasta immediately, sprinkling each serving with parmesan.
My tips and tricks:
Would you like to cook the minced meat so that it is crumbly but without constantly crushing it with a spatula into small pieces while it is frying? Just add some water or broth to the frying pan and stir the meat. The water will quickly evaporate and the minced meat is easily fried. By the way, minced meat cooked in stock is much tastier, because you can’t spoil meat with stock 🙂
- 200 g tagliatelle / fettuccine / pappardelle
- 300 g beef or beef lean mince
- 450 g canned peeled tomatoes, finely chopped
- ½ onion, peeled, chopped finely
- ¼ small celery root, peeled, finely chopped
- 1 small carrot, peeled, finely chopped
- 1 clove of garlic, peeled, crushed
- 100 ml dry red wine
- 2 sprigs of thyme
- leaves from 1 sprig of basil
- parmesan, grated
- olive oil
- freshly ground black pepper
- salt
- If the meat is a whole piece, then cut it into small cubes. Heat oil in a saucepan and fry garlic, onions, carrots, and celery. Add meat and fry well, stirring constantly, until the meat is golden brown. Pour in wine, bring to boil and evaporate for about 3 minutes. Add tomatoes, salt, pepper, thyme. Reduce heat to low, cover and, stirring occasionally, cook for 1 hour. Add fresh basil at the end.
- For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add pasta and cook until al dente. Drain the pasta.
- Put the pasta on plates, add the sauce. Serve the pasta immediately, sprinkling each serving with parmesan.