Christina's Special Spaghetti Bolognese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large cans of whole Roma Tomatoes, fresh Basil, chopped Chili to taste, Olive Oil
1kg of minced Beef, 2 slices of Bacon, 1 stalk Celery, 1 Carrot, 1 Onion, a handful of Kamala Olives, 2 cloves of Garlic, Salt, Pepper
Pasta of your choice
Parmigiano-Reggiano Cheese, grated
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Directions: |
Directions:Tomato Sauce: Heat a splash of olive oil in a medium pan. Add the canned tomatoes with their juice. Chop the basil and add. Stir. Add the chili to taste and stir some more. As the tomatoes soften, mash them and then cook over a low heat for at least 30 minutes.
Meat Sauce: While the tomato sauce is simmering, start the meat sauce. Heat a splash of olive oil in a large, heavy bottomed stock pot. Chop the bacon and add it. Once the bacon has started to go crisp, add the minced meat and cook until almost done. While the meat is cooking, chop the celery, onion, carrot, garlic and olives into small dice. Use a slotted spoon to remove the meat mixture, then drain most (but not all) of the fat from the pan. Return the warm pan to the heat and add the diced celery, carrot and onion. Once they are softened add the garlic and olives. Stir a few times, then add the meat mixture. Add the tomato sauce, stir and put on a low simmer. For best results, cook covered for at least 1 hour and longer is better.
Pasta: Bring a large pot of heavily salted water to a boil. Add your pasta and cook 1 minute less than the package recommends. Drain but reserve a ladle full of cooking liquid.
Final Steps: Add a little olive oil into the pot you used to cook the pasta. Add the reserved pasta water and the cooked pasta and stir. Add most of the meat sauce and stir. Turn off the heat and add the cheese. Stir and add a little more water if needed. Pour the pasta into a large serving bowl or platter and top with the remaining sauce. Add a couple of slugs of olive oil and garish with more grated cheese and chopped basil. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1-2 hours+ |
Personal
Notes: |
Personal
Notes: This pasta dish is not hard to make, but it does take some time. It's worth it. We combined a recipe we learned in Italy with some home cooking shortcuts (we are usually not making our own pasta!) This recipe calls for minced beef, but it's even better with a bit of minced pork mixed in (up to a 50/50 mix). To make this truly special, use braised short ribs for the meat if you really have some time. We serve this with a nice red wine from the Veneto region of Italy.
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