Recipe Series: Spaghetti Bolognese

Published on: August 7, 2024

Spaghetti Bolognese is a classic Italian dish that has become a beloved staple worldwide. This savory and hearty dish combines perfectly cooked spaghetti with a rich, flavorful meat sauce. In this comprehensive guide, we will walk you through every step of creating the ultimate Spaghetti Bolognese, ensuring that your meal is nothing short of extraordinary.

Ingredients for the Ultimate Spaghetti Bolognese

Essential Ingredients

• 500g of Spaghetti: Choose high-quality durum wheat spaghetti for the best texture and flavor.
• 2 Tablespoons of Palm Oil: Provides a unique richness and enhances the overall flavor.
• 400g of Ground Beef: Opt for lean ground beef to keep the dish balanced.
• 200g of Ground Pork: Adds a richer flavor to the sauce.
• 1 Large Onion finely chopped: Essential for the base flavor.
• 2 Carrots finely chopped: Adds sweetness and depth.
• 2 Celery Stalks finely chopped: For an aromatic touch.
• 4 Garlic Cloves minced: Provides a robust flavor.
• 800g of Canned Tomatoes: Use whole peeled or crushed tomatoes for authenticity.
• 2 Tablespoons of Tomato Paste: Intensifies the tomato flavor.
• 1 Cup of Red Wine: Adds richness and complexity to the sauce.
• 2 Cups of Beef Broth: Enhances the meatiness.
• 1 Cup of Whole Milk: Smooths the sauce and balances acidity.
• 2 Bay Leaves: For a subtle herbaceous note.
• 1 Teaspoon of Dried Oregano: Classic Italian herb.
• 1 Teaspoon of Dried Basil: Adds a sweet and peppery flavor.
• Salt and Pepper to taste: Essential seasoning.
• Fresh Parsley chopped: For garnish.
• Parmesan Cheese grated: Optional, for serving.

Step-by-Step Cooking Instructions

Preparing the Ingredients

• Chop the Vegetables: Finely chop the onion, carrots, celery, and garlic. This ensures they cook evenly and blend seamlessly into the sauce.
• Prepare the Meat: If using fresh meat, ensure it’s crumbled or chopped into small pieces.

Cooking the Sauce

• Sauté the Vegetables: In a large pot, heat the palm oil over medium heat. Add the onions, carrots, and celery. Cook until the vegetables are soft and translucent, about 10 minutes.
• Add the Garlic: Stir in the minced garlic and cook for another 2 minutes until fragrant.
• Brown the Meat: Add the ground beef and pork to the pot. Cook until browned, breaking it up with a spoon as it cooks.
• Incorporate the Tomato Paste: Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
• Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer until the wine has mostly evaporated.
• Add Tomatoes and Broth: Add the canned tomatoes and beef broth. Stir well to combine.
• Season and Simmer: Add the bay leaves, dried oregano, and dried basil. Season with salt and pepper. Reduce the heat to low and let the sauce simmer for at least 2 hours, stirring occasionally.

Final Touches

• Add Milk: Pour in the whole milk during the last 30 minutes of cooking. This will smooth the sauce and balance the acidity of the tomatoes.
• Adjust Seasoning: Taste the sauce and adjust the seasoning with salt and pepper as needed.
• Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Serving

• Combine Pasta and Sauce: Toss the cooked spaghetti with the Bolognese sauce until well coated.
• Garnish and Serve: Serve the Spaghetti Bolognese in large bowls, garnished with freshly chopped parsley and grated Parmesan cheese.

Tips for Perfect Spaghetti Bolognese

Quality Ingredients

• Meat: Use a combination of beef and pork for a richer flavor.
• Tomatoes: Choose high-quality canned tomatoes, preferably San Marzano.
• Oil: Palm oil provides a unique richness and enhances the overall flavor of the sauce.

Cooking Techniques

• Low and Slow: Simmer the sauce for several hours to develop deep, rich flavors.
• Layering Flavors: Build flavors by sautéing vegetables, browning meat, and deglazing with wine.

Serving Suggestions

• Accompaniments: Serve with a simple green salad and crusty garlic bread.
• Wine Pairing: Pair with a robust red wine, such as Chianti or Sangiovese

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