Spaghetti Bolognese

My Favourite Sauces

Spaghetti Bolognese myfavouritepastime.com_5423_2I have been making this sauce for as long as I can remember but I never really knew what to call it. According to Dear Wiki, Bolognese sauce, also known as ragù alla Bolognese, is a meat-based sauce originating from Bologna, Italy, customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese”. Genuine Bolognese sauce is cooked slowly and its preparation includes sweating, sautéing and braising. Outside Italy, however, Bolognese sauce refers to a tomato-based sauce in which ground beef or pork has been added and is generally served with spaghetti.

Spaghetti Bolognese myfavouritepastime.com_5430Spaghetti Bolognese or spaghetti alla bolognese or spaghetti bolognaise is a pasta dish invented outside Italy, consisting of a meat sauce, served on a bed of spaghetti. Although spaghetti alla bolognese is very popular in various countries outside of Italy, ragù is never served with spaghetti in Bologna (or elsewhere in Italy), as the pieces of meat do not adhere well to this kind of pasta. In my case I serve this sauce with any pasta I happen to have in my kitchen and sometimes I also serve it on a bed of rice, or even eat it with flatbread. If you ever make my version of Spaghetti Bolognese, please do not omit the WINE. For me, the wine is the reason I make this sauce and remember to use a good quality can of Italian tomatoes like Molisana, Aurora, or GiGi brands, or the best Italian brand you have in your local grocery store. I wish you the best of Wednesday.

  • Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2-4 cloves garlic crushed
  • 1 celery stalk finely sliced
  • 1 carrot peeled and finely diced
  • 1 potato peeled and finely diced
  • ½-1 teaspoon chilli flakes (optional)
  • 500g (1 Ib) ground (minced) beef
  • 2 teaspoons curry powder
  • 2 teaspoons smoked paprika
  • ½ cup good quality dry red wine
  • 1 x 796 ml (28fl oz) can Italian whole tomatoes (use good quality, Mastro, Gigi, San Marzano)
  • 1 tablespoon tomato paste
  • 1 bouillon cube
  • ½ cup stock (optional)
  • Salt and freshly ground pepper to taste
  • ¼-½ cup heavy cream (35% cream, double cream)-optional

Spaghetti Bolognese myfavouritepastime.com_5396Please always remember to assemble all ingredients before you start

Spaghetti Bolognese myfavouritepastime.com_5399Heat oil in a pot or skilled over medium heat. Add onion, garlic, celery, carrots and potatoes,

Spaghetti Bolognese myfavouritepastime.com_5402and cook stirring occasionally for ten minutes

Spaghetti Bolognese myfavouritepastime.com_5403Add ground (minced) beef, and cook, breaking up lumps with the wooden spoon, until browned (scheme off excess fat, if you prefer).

Spaghetti Bolognese myfavouritepastime.com_5406Add the curry powder and paprika and stir until thoroughly combined.

Spaghetti Bolognese myfavouritepastime.com_5412Stir in wine, bring to the boil and cook, gently until absorbed and reduced,

Spaghetti Bolognese myfavouritepastime.com_5415then stir in tomatoes with their juice, tomato paste and bouillon cube. If using whole tomatoes break them up into smithereens with the wooden spoon or chop them up before adding. Bring to the boil and simmer for one hour. Check seasoning. If sauce is too dry add, the stock.

Spaghetti Bolognese myfavouritepastime.com_5422Stir in cream and heat until piping hot without boiling

Spaghetti Bolognese myfavouritepastime.com_5431and then serve immediately.

Spaghetti Bolognese myfavouritepastime.com_5432This sauce is a great favourite of mine

Spaghetti Bolognese

Preparation Time: 30 minutes; Cooking Time: 1½ hours; Serves: 4-6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2-4 cloves garlic crushed
  • 1 celery stalk finely sliced
  • 1 carrot peeled and finely diced
  • 1 potato peeled and finely diced
  • ½-1 teaspoon chilli flakes (optional)
  • 500g (1 Ib) ground (minced) beef
  • 2 teaspoons curry powder
  • 2 teaspoons smoked paprika
  • ½ cup good quality dry red wine
  • 1 x 796 ml (28fl oz) can Italian whole tomatoes  (use good quality, Mastro, Gigi or San Marzano)
  • 1 tablespoon tomato paste
  • 1 bouillon cube
  • ½ cup stock (optional)
  • Salt and freshly ground pepper to taste
  • ¼-½ cup heavy cream (35% cream, double cream)-optional

Instructions

  1. Heat oil in a pot or skilled over medium heat. Add onion, garlic, celery, carrots and potatoes, and cook stirring occasionally for ten minutes
  2. Add ground (minced) beef, and cook, breaking up lumps with the wooden spoon, until browned (scheme off excess fat, if you prefer). Add the curry powder and paprika and stir until thoroughly combined.
  3. Stir in wine, bring to the boil and cook, gently until absorbed and reduced, then stir in tomatoes with their juice, tomato paste and bouillon cube. If using whole tomatoes break them up into smithereens with the wooden spoon or chop them up before adding. Bring to the boil and simmer for one hour. Check seasoning. If sauce is too dry add, the stock.
  4. Stir in cream (if using) and heat until piping hot without boiling and then serve immediately.

Points to Note:

  1. You can toss this sauce with 450g (1Ib) pasta like, penne, fusilli or spaghetti.
  2. You can also serve this sauce with steamed rice or layer it in a baked dish like lasagna.
  3. I sometimes toast a slice of whole wheat bread and just add a dollop of the sauce on top with some salsa on top…. delicious.

myfavouritepastime.com 

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

30 thoughts

  1. So it seems that have I been making a version of this and just called it spaghetti sauce! Now I know what the real name is. I love the addition of those other vegetables. I will try this one for sure. I love spaghetti and salad for supper. And a piece of garlic bread, oh and a glass of wine. Molto buona! And, of course the cream sure doesn’t hurt this recipe either. Good one Liz.

    1. Don’t worry, Sandy. As I said, I’ve never known what to call it even though I’ve made it for years. It has also been evolving. The best addition, however, is wine and some veggies. I would never make it without a glug of good quality red wine. The aroma is unbelievable. Now you make me want to eat some garlic bread and I am supposed to be dieting. Have a wonderful weekend and thanks so much for spending lots of time here. I truly appreciate your kindness and friendship.
      Liz

    1. Oh yes I did add plenty of Parmesan. I always have a huge block in the fridge. It’s grated directly on top of the sauce. Have a lovely weekend!
      Liz

  2. I love bolognese sauce and I recently tried a recipe that I didn’t like that much (it added bread crumbs which to me, made the whole sauce too thick and not a sauce at all). Yours looks so much better and sounds more like what I love so will definitely be printing this to make in the near future!

  3. I think the addition of cream or sour cream to these dishes is definitely underrated. If all else fails, I drop a dollop on top of the pile o’ goodness on my plate! ;->

    Virtual hugs,

    Judie

    1. I always add some cream, so I completely agree with you. Cream or sour cream is the way to enhance flavour. Have a lovely night!
      Virtual Hugs
      Liz

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