This spaghetti Bolognese (spaghetti with Bolognese sauce) is a traditional Italian recipe and one of the most delicious ways to consume pasta. Today, Bolognese is one of the most popular sauces all around the world and a base for making many other sauces and dishes. Here is the basic Italian recipe for making spaghetti Bolognese:
- 3 tablespoons olive oil
- 50 grams/2 oz./1/4 cup chopped unsmoked streaky/fatty bacon, rind removed
- 1 small onion, peeled and finely chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, trimmed and chopped
- 2 garlic cloves, peeled and crushed
- 1 bay leaf
- 500 grams/1lb 1 oz. minced/ground beef
- 400 grams/14 oz./2 cups canned chopped tomatoes
- 2 tablespoons tomato puree/paste
- 150 ml/1/4 pints/2/3 cup red wine
- 150 ml/1/4 pints/2/3 cup beef stock
- Salt and freshly ground black pepper
- 450 grams/1 lb spaghetti
- Freshly grated Parmesan cheese, to serve
- Heat the olive oil in a large heavy-based pan, add the bacon and cook for 5 minutes, or until slightly colored. Add the onion, carrot, celery, garlic, and bay leaf and cook, stirring for 8 minutes, or until the vegetables are soft.
- Add the minced/ground beef to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5-8 minutes until browned.
- Stir the tomatoes and tomato puree/paste into the beef and pour in the wine and stock. Bring to boil, then lower the heat and simmer for at least 40 minutes, stirring occasionally. The longer you cook the sauce, the more intense the flavor will be. Season to taste with salt and pepper and remove the bay leaf.
- Meanwhile, bring a large pan of lightly salted water to a rolling boil, add the spaghetti and cook for about 8 minutes or until al dente. Drain and arrange on warmed serving plate. Top with the prepared Bolognese sauce and serve immediately, sprinkled with grated Parmesan cheese.