Spaghetti Bolognaise is a classic that never gets old. Whether you’re limited with ideas or just craving a tasty bowl of pasta, this is the perfect go-to meal for any occasion.
In Italy, Bolognaise sauce is actually known as ragù alla bolognese and originated in the city of Bologna. This sauce is traditionally a slow-cooked meat-based sauce, combining several cooking techniques such as sauteing and braising. The flavour base of the sauce is made with onions, celery, carrot, minced beef, and often pork is added.
The earliest documented recipe for this type of sauce served with pasta was in the late 18th century near Bologna. And although in Italy ragù alla bolognese is not served with spaghetti but rather with flat pasta like tagliatelle, so-called “Spaghetti Bolognaise” has become a popular dish in many other parts of the world.
The secret to the perfect sauce
The secret to getting that perfect texture and consistency of a Bolognaise sauce is to let it simmer for as long as possible. Set out at least two hours for your sauce. The longer it cooks, the more the flavours can infuse with the beef mince. Now you will truly be able to taste flavours like the fresh rosemary and basil coming through. The added pop of chilli enhances all the flavours and blends everything together.
Top of your appetizing pasta with parmesan and some fresh basil, and buon appetito!
Spaghetti Bolognaise can be whatever you need. Whether you're in the mood for delicious flavours or comfort food, it's a win win.
Course Main Course
Cuisine Global, Italian
Keyword Beef, Spaghetti
Prep Time 20 minutesminutes
Cook Time 2 hourshours10 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 8
Author Irene Muller
Ingredients
1kgbeef mince
2tbspolive oil
8rashers smoked streaky bacon, finely chopped
4medium onions, finely chopped
4carrots, peeled and chopped finely
4celery sticks, finely chopped
4large garlic cloves finely chopped
6springs fresh rosemary leaves, finely chopped
Sauce
4cans of 400 gplum tomatoes
A handful of fresh basil leaves, chopped finely, and a few leaves set aside for garnishing
2tspdried oregano
4bay leaves
4tbsptomato purée
1cupgood quality beef stock
2red chili's, deseeded and finely chopped
250mlred wine
150gparmesan, grated, plus extra to serve
800gspaghetti
Salt and black pepper
Instructions
Place a large saucepan on medium heat and add 2 tablespoons olive oil, then add finely chopped bacon rashers and stir-fry for 10 mins until golden and crisp.
Reduce the heat and add the onions, carrots, celery sticks, garlic, and rosemary, and stir-fry for 10 mins and stir continuously.
Now increase the heat to medium, add 500g beef mince, using a large spoon or fork, stir the meat around for about 5 minutes until the meat is completely browned all over, then add the rest of the ingredients; tomatoes, chopped basil, oregano, bay leaves, stir with a wooden spoon.
Bring to the boil, reduce to a gentle simmer and cover with a lid, cook for 1 hour 30 minutes or more, stirring occasionally until you have a rich, thick sauce.
Add the grated parmesan, season to taste, just before serving.
It is always a good idea to cook the spaghetti before you want to serve it, cook the spaghetti by following the instructions on the packet.
Drain the spaghetti, you can stir the spaghetti into the bolognese sauce or serve the sauce on top.
Season to taste, serve with more grated parmesan grated on top, tomato purée, beef stock, chili, and red wine.
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking. Irene Muller Muck Rack Profile, Irene Muller on Flipboard