- Ingredients for 2 people:
- 160 g spaghetti (80g / person is enough)
- 250 g minced meat (pork + beef)
- 1/2 preserve diced tomatoes in your own juice
- 1 finely chopped onion
- 1 clove finely chopped garlic
- 1/2 glass of white or red wine, I put white
- freshly ground pepper
- 2-3 tablespoons olive oil
Preparation time: less than 15 minutes
RECIPE PREPARATION Spaghetti Bolognse:
Heat the onion in olive oil, add the minced meat and let it simmer until all the water is browned and reduced, at this point add the chopped garlic and wine. Stir vigorously, and when the wine has evaporated, add the tomatoes in their own juice and a cup of water. Season with salt, pepper, basil, oregano and rosemary. Let it simmer for 15 minutes. Meanwhile, boil the pasta in water with coarse sea salt, according to the instructions on the package. When the pasta is cooked, place it on the plates, and add the sauce on top.
The origins of the Bolognese ragù are related to those of the French ragoût, a stew of ingredients reduced to small pieces, which became popular in the 18th century. 
The earliest documented recipe for a Ragu served with pasta comes from late 18th century Imola, near Bologna, from Alberto Alvisi, cook of the local Cardinal  Barnaba Chiaramonti, later Pope Pius VII.
In 1891 Pellegrino Artusi published a recipe for a ragù characterized as bolognese in his cookbook.  Artusi's recipe, which he called Macaroni alla bolognese, is thought to derive from the mid 19th century when he spent considerable time in Bologna (macaroni being a generic term for pasta, both dried and fresh ). The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. No tomato sauce was foreseen. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle, or chicken liver cooked with the meat and diced. As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely done to make it taste even smoother. Artusi recommended serving this sauce with a medium size pasta ("horse teeth") made from durum wheat. The pasta was to be made fresh, cooked until it was firm, and then flavored with the sauce and Parmigiano cheese. 
In the century-plus since Artusi recorded and subsequently published his recipe for Macaroni alla bolognese, what is now ragù alla bolognese has evolved with the cuisine of the region. Most notable is the preferred choice of pasta, which today is widely recognized as fresh tagliatelle. Another reflection of the evolution of cuisine since its inception, is the addition of tomato, either as a puree or as a concentrated paste,  to the common mix of ingredients. Similarly, both wine and milk appear today in the list of ingredients in many of the contemporary recipes, and beef has mostly displaced veal as the dominant meat.
In 1982, the Italian Academy of Cuisine (Italian Academy of Cuisine), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for "classic Bolognese Ragu"with the Bologna Chamber of Commerce (The Chamber of Commerce of Bologna).    A version of the academy's recipe for American kitchens was also published.  The academy's recipe confines the ingredients to beef cut from the plate section (beef folder), fresh unsmoked pancetta (lying pork belly), onions, carrot, celery, passata (or tomato purée), meat broth, dry white wine, milk, salt and pepper.
Nowadays, there are many variations of the recipe even among native Italian chefs,    and the repertoire has been further broadened by some American chefs known for their expertise in Italian cuisine. 
Ragù alla bolognese is a complex sauce which involves various cooking techniques, including sweating, sautéing and braising. As such, it lends itself well to interpretation and adaptation by professional chefs and home cooks alike. Common sources of differences include which meats to use (beef, pork or veal) and their relative quantities, the possible inclusion of either cured meats or offal, which fats are used in the sauté phases (rendered pork fat, butter, olive or vegetable oil ), what form of tomato is employed (fresh, canned or paste), the makeup of the cooking liquids (wine, milk, tomato juices, or broth) and their specific sequence of addition.
The numerous variations among recipes for ragù alla bolognese have led many to search for the definitive, authentic recipe.  Some have suggested the recipe registered by the Accademia Italiana della Cucina in 1982 as the "most authentic". 
However, this would be inconsistent with the academy’s own beliefs and statements about remaining faithful to tradition in documenting and preserving Italy’s culinary heritage. [ why? ]   The Milan-born chef Mario Caramella stated, "In Italy, there are several traditional recipes of tagliatelle al ragù alla bolognese with more or less slight variations ".  According to UK cookbook author and food writer Felicity Cloake," The fact is that there is no definitive recipe for a bolognese meat sauce, but to be worthy of the name, it should respect the traditions of the area ",  a view that is consistent with that often expressed by the Italian Academy of Cuisine.
The many variations tend to be based on a common theme. For instance, garlic is absent from all of the recipes mentioned above, as are herbs other than the parsimonious use of bay leaves by some. Seasoning is limited to salt, pepper and the occasional pinch of nutmeg. In all of the recipes, meats dominate as the main ingredient, while tomatoes, in one form or another, are only an auxiliary ingredient.
In Bologna Ragu is traditionally paired and served with tagliatelle made with eggs and northern Italy's soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne.  While the combination of the Ragu with fresh tagliatelle remains the most traditional and authentic in the Bolognese cuisine, some - such as Piero Valdiserra - have argued in favor of capitalizing on its already internationally widespread combination with spaghetti, even by attempting to portray it as not entirely foreign to local tradition. 
Ragù alla bolognese along with béchamel is also used to prepare traditional baked lasagne in Bolognese style. 
Spaghetti bolognese (sometimes called spaghetti bolognese, or colloquially 'spag bol', spaghetti with meat sauce, or just spaghetti) is a pasta dish that is popular outside Italy, but not part of traditional Bolognese or even Italian cuisine in general.   The dish is generally perceived as inauthentic when encountered by Italians abroad.    
It consists of spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs sometimes minced beef can be replaced by other minced meats. In this sense the sauce is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of ragù. It is often served with grated Parmesan on top, but local cheeses, such as grated cheddar are also often used. It may be served with a larger proportion of sauce to pasta than is common in genuine Italian spaghetti dishes. The sauce may be laid on top of the pasta (rather than being mixed in, in the Italian manner) or even served separately from it, leaving diners to mix it in themselves.
The origins of the dish are unclear, but it may have evolved in the context of early twentieth century emigration of southern Italians to the Americas (particularly the United States) as a sort of fusion influenced by the tomato-rich style of Neapolitan ragù or it may have developed in immigrant restaurants in Britain in the post war era.  In countries where it is common, the sauce is often used for lasagne in place of ragù alla bolognese as in Bologna and elsewhere in Italy.
Spaghetti Bolognese is a traditional Italian recipe that is very widespread. Traditionally, the sauce is boiled in two hours, but even if you don't leave it on the fire for so long, it will still be tasty.
First brown the onion in olive oil. When the onion becomes glassy, add the meat. When it has also acquired a golden color, add the crushed garlic and the wine.
Tomato juice is put towards the end, when the meat is almost done. Then add the spices. Let it simmer for another quarter of an hour, while the pasta is cooking. When everything is ready, spaghetti bolognese can be served.
Spaghetti Bolognese is served hot and with a glass of red wine.
The source of this recipe is Anita's Kitchen Flavors blog.
Other recommended pasta recipes:
Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½ & quot) and add to pot season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) And still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
Wipe out the pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato. paste is slightly darkened, about 5 minutes.
Pour stock and milk into pot add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt keep warm.
Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.
Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
Transfer pasta to a platter and top with more Parmesan.
Do Ahead: Sauce can be made 4 days ahead. Cover and chill.
How to make spaghetti Bolognese
First things first - if you’re looking for an authentic Bolognese ragù recipe - this isn’t it (go here if you want the recipe for the traditional authentic dish from the Emilia-Romagna region, which is made from a mix of pork and beef and contains milk). However, if you’re a fan of spaghetti Bolognese, which is probably one of the most well-known household dishes in Europe (also known simply as spag bol in the UK), read on.
While this isn’t a true Italian dish, it has been integral in making Italian cuisine one of the most beloved around the world. The simple combination of beef mince, tomato sauce, Parmesan cheese and basil might be nowhere to be seen in Italy (apart from the odd tourist trap), but it has been adopted by British and Americans and now forms an important part of most weekly dinner plans in both countries.
What makes it distinctly un-Italian? For starters, the pasta (spaghetti) and the sauce (Bolognese ragù) are from completely different parts of the country. Spaghetti is a southern Italian specialty, while the ragù comes from Bologna in the northern region of Emilia-Romagna. Southern Italians don’t tend to eat dishes that are so rich in meat and cheese, while northern Italians would favor their own tagliatelle over spaghetti any day of the week.
Whether you care about authenticity or not, it’s clear that spaghetti Bolognese is popular for a reason - it tastes delicious and is easy to prepare. Below is the classic way to prepare it at home, but if you're after a more authentic taste of Italian pasta, take a look at our list of the most famous traditional pasta dishes of Italy.
- 1 tablespoon olive oil
- 2 onions, finely chopped (3 cups)
- 3 carrots, finely chopped (1 cup)
- 6 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- 1/4 cup tomato paste
- Coarse salt and ground pepper
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes in puree
- 1 cup milk
- 12 ounces spaghetti
- Finely grated Parmesan cheese, for serving
Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic cook, stirring, until slightly softened, about 2 minutes. Add beef and pork cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste cook 1 minute. Season generously with salt and pepper.
Add wine and tomatoes. Bring sauce to a simmer cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions drain. Toss pasta with half the meat sauce save remaining sauce for next day. Serve sprinkled with cheese.
Spaghetti Bolognese Recipe
Where does spaghetti bolognese come from? Well apparently, the well known Spaghetti Bolognese recipe does not come from Bologna.
Somehow along the fantastic food evolution process, a well-known meal name has been created with little or no link to the place it is meant to come from.
This easy Spaghetti Bolognese recipe makes use of that little known fact!
However, I am not going to tell you here what I think happened & ndash just follow this link & lsquoSpaghetti Bolognese & rsquo and you will see what I mean.
Italy & ndash the home of beautiful things
Despite the dubious origins of spaghetti bolognese, Bologna is famous though for more than just this dish.
Italy is, of course, famous for their many beautiful things & ndash their food, their women, their shoes, their clothes, their architecture, their art, their cars.
Just think of the most beautiful supercars and the likelihood is they are built or designed by Italians.
But it is not those I am talking about & hellip & hellip
Bologna is Ducati
Bologna is the home to the Ducati factory. Consequently, I had to feature this spaghetti recipe just so I could show you some pictures of some of my bikes & # 128578
My first Duke was a 1990 Step 750, a beautiful bike & ndash here she is. I had to buy her because of the wonderful sound she made.
I traded her in for a 1998 Ducati 916, in 2016. Many call the 916 the most beautiful motorcycle ever built.
She was certainly the craziest bike I have ever ridden and she sounded even better than the Paso. She now belongs to my good friend Ian.
We had to sell her, unfortunately, because we were moving house, country and lifestyle. I miss her. The bike that is, not the lifestyle!
Back to the best Spaghetti Bolognese recipe & hellip
Anyhow, I digress & ndash now back to this Bolognese dish. This is a family favorite, and everyone enjoys it (even the onions don’t get fished out in this one). You can see that we love Italian food with my collection of pasta dishes.
This one, in particular, is a very simple one, with a huge advantage that anything you don’t eat can be easily frozen.
Then for the busy working people among you, a nice tasty meal can be prepared in the time it takes you to cook some spaghetti.
So yet another potentially perfect meal prep recipe (there will often be some of this frozen in our fridge).
The trick is to get the taste you want in the Bolognese sauce. You may wish to vary the herbs you use to get the taste as you like it.
For the pasta, I use normal dried spaghetti, but really I suppose you can eat this with any type of pasta, long or short, dried or fresh.
Either way, I suppose you still have a Bolognese pasta. Really this is just an easy Bolognese sauce recipe for a Bolognese meat sauce that you can serve up in many different ways.
There are so many spaghetti sauces out there, but this is just a simple beef Bolognese sauce, which may also be known as a beef ragu recipe, or spaghetti ragu.
You will find it is very similar to the ragu in my lasagna bolognese recipe.
Whatever you want to call it, to us it is simply known as & lsquospag bol & rsquo.
Spaghetti Bolognese Recipe
How to Serve Italian Spaghetti
Please note that these pictures show how NOT to serve up spaghetti bolognese! This is how we tend to do it in the British Isles, with the sauce on top.
Real Italian & rsquos would mix the sauce into the spaghetti in the pan before serving. Like this:
Spag Bol as the Italians serve it
You may notice that this photo does not show the tomatoes as much. The recipe is the same, but I zapped the tomatoes in my Nutribullet beforehand, as my wife decided that she didn’t like bits of tomato in her food. It actually worked very well and gave a smoother sauce. I will do this again in the future.
A Message for the One-Pot-Pasta Cynics!
I don't blame you for being unsure about this recipe. I & # 8217ve tried my share of total one-pot-pasta duds, with the two biggest offenders being an unpleasantly sticky sauce from all the starch from the pasta, and unevenly cooked pasta.
But here & # 8217s why this one works and tastes damn good:
Passata & # 8211 thicker than the usual crushed tomato used in classic Spaghetti Bolognese so it can take the extra starch without tasting & # 8220sticky & # 8221 and
It & # 8217s saucier than traditional Bolognese, and that extra liquid is because we need to start off with a watery meat sauce in order to allow the spaghetti to cook through evenly, plus there & # 8217s more sauce through which the starch is dispersed (again, for a less starchy or what). Note: I said SAUCIER. Not watery!
No, this is not the traditional way to make Bolognese, and while some people would declare that their Nona & # 8217s would roll over in their grave if they saw this recipe, there are in fact pasta dishes in Italy that are cooked in one pot ( Barley / rice is common).
Is it as good as classic Bolognese, simmered for hours to let the flavors meld, the tomato to breakdown into a smooth sauce, and the meat to become meltingly tender, then tossed in spaghetti that & # 8217s cooked to exact al dente in a pot of salted water?
But for the sheer convenience and speed, the marginal loss in quality is a very small price to pay. And it & # 8217s still delicious.
So purists & # 8211 get off your high horse, and give this a go! I would never publish a recipe I wouldn & # 8217t stand behind proudly and publicly! & # 8211 Nagi x
Spaghetti with Bolognese sauce
Spaghetti with bolognese sauce, a traditional pasta recipe that can be cooked in several variants according to everyone's taste. Maybe you are also interested in the Post version, Spaghetti with Fasting Bolognese Sauce .
I recommend them !!
Spaghetti with Bolognese sauce-Ingredients
For 4 servings
400 g mixture of minced meat (beef and pork)
1 clove garlic
75 g smoked bacon
a can of tomatoes in broth (400g) from Sun Food
1 celery stalk
2 tablespoons olive oil
1oo ml red wine
100 ml of milk
1 lg sugar
400 g spaghetti
50 g parmesan
Spaghetti with Bolognese sauce-Preparation
Peel and finely chop the onion and garlic.
The smoked bacon is cut into small cubes.
Peel a squash, grate it and cut it into cubes.
Fry the smoked bacon in two tablespoons of olive oil.
Add the vegetables, then the minced meat and fry, stirring constantly.
Pour the wine, season with salt and pepper and simmer until all the liquid has evaporated.
Mix the oregano with the finely chopped tomatoes in broth, sugar and 200 ml of water or meat soup.
Pour over the meat and cook for about 20-25 minutes, stirring constantly.
Towards the end of the cooking time, add the milk and hot pepper flakes if you want it to be more spicy.
Boil the spaghetti al dente in salted water according to the instructions on the package.
Pour water and let it drain.
Place on plates, cover with sauce, sprinkle with Parmesan cheese and garnish with fresh basil leaves.
For 6 people, you will need:
- 0 800 g tomato
- 1 1 carrot
- 2 1 onion
- 3 2 cloves garlic
- 4 1 bayleaf
- 5 1 sprig thyme
- 6 1 sprig rosemary
- 7 4 tablespoons olive oil
- 8 500 g minced beef
- 9 500 ml red wine
- 10 200 ml water
- 11 1 beef stock cube
- 12 leap
- 13 pepper
- Total weight: 2,396 grams
How long does it take?Time required for this recipe:
|Preparation||Cooking||Start to finish|
|19 min.||1 hour||1 hour 19 min.|
- When will I finish if I start the recipe at. ?
When should I start for the recipe to be ready at. ?