This homemade spaghetti bolognese recipe is an Italian classic recipe, very easy to make and very delicious. The homemade spaghetti bolognese are myself and my husband’s favorite pasta recipe and we prepare it quite often.
Bolognese sauce is known in Italian as ragù and is a slowly cooked meat-based sauce. It is originally from Bologna and can be used also to prepare lasagna or tagliatelle.
This sauce contain few vegetables like onion, carrot and celery, different types of minced meat, can be beef or pork or can be half beef and half pork, wine and tomato paste.
Ingredients
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 400g minced meat (can be pork or beef, or can be half pork and half beef)
- 100ml red wine
- 300g tomato passata
- 200g spaghetti
- 50g parmesan
- salt & freshly grounded pepper
Instructions
Chop the onion, the carrot and the celery stick.
Put some olive oil in the pan and fry the vegetables until it’s softened.
Add the minced meat in the pan, mix all together and fry it until the meat is brown and sealed.
Add the wine, the tomato passata or plum tomatoes from the tin, water or stock, one bay leaf, salt and freshly grounded pepper, stir, reduce to a low simmer, cover with a lid and cook for 1 hour until you have a thick sauce. Stir it from time to time.
With 20 minutes before the Ragu (Bolognese sauce) it’s done, put a saucepan of water to boil and add 1 tsp of salt. When the water is at simmer, put the spaghetti inside and boil them for 10 minutes (or follow the time from the package) at a medium simmer.
When everything it’s done, put the spaghetti on the plate, add the Ragu sauce on top and grate some parmesan.
More pasta recipes
Spaghetti Bolognese: A Classic Comfort Food for Every Season
Ingredients
- 1 onion chopped
- 1 carrot chopped
- 1 celery stick chopped
- 400 g minced meat can be pork or beef, or can be half pork and half beef
- 100 ml red wine
- 300 g tomato passata
- 200 g spaghetti
- 50 g parmesan
- salt & freshly grounded pepper
Instructions
- Chop the onion, the carrot and the celery stick.
- Put some olive oil in the pan and fry the vegetables until it’s softened.
- Add the minced meat in the pan, mix all together and fry it until the meat is brown and sealed.
- Add the wine, the tomato passata or plum tomatoes from the tin, water or stock, one bay leaf, salt and freshly grounded pepper, stir, reduce to a low simmer, cover with a lid and cook for 1 hour until you have a thick sauce. Stir it from time to time.
- With 20 minutes before the Ragu (Bolognese sauce) it’s done, put a saucepan of water to boil and add 1 tsp of salt. When the water is at simmer, put the spaghetti inside and boil them for 10 minutes (or follow the time from the package) at a medium simmer.
- When everything it’s done, put the spaghetti on the plate, add the Ragu sauce on top and grate some parmesan.
- Buon appetito !
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