What is spaghetti bolognese??

Question

How to make it???

Answer 1

spaghetti bolognese

Ingredients
1 tablespoon Olive oil
500g Minced beef
1 Medium brown onion, diced
1 clove Garlic, minced
100g Mushrooms, finely sliced
1 Small zucchini, finely diced
1 Small carrot, grated
440g Tin diced tomatoes
2-3 tablespoons Tomatoe paste
1/2 cup Beef stock
1 teaspoon Worcestershire sauce
1 teaspoon Mixed herbs
Salt, to taste
1-2 teaspoons Chilli flakes (opt)
300g Pasta of your choice

Preparation
Heat olive oil in a large saucepan, add onion and garlic and cook until soft and lightly browned. Add the meat, chilli, and herbs and cook until meat becomes brown. Add in the mushrooms, zucchini and carrot and cook for a further 10-15 minutes. Then add in the tomatoe paste, tinned tomatoes, worcestershire sauce and stock. Bring to boil and turn to low and let simmer until vegetables are cooked through.


In the meantime cook your pasta and then drain. Serve with spaghetti sauce on top with some grated cheese.

Answer 2

Spaghetti Bolognese
Yield: 4 Servings

Ingredients

1 lb Spaghetti
1/2 c Grated parmesan cheese
=== BOLOGNESE SAUCE ===
2 md Onions
2 Garlic cloves
1 md Carrot
2 lb Tomatoes
1/4 c Vegetable oil
3/4 lb Ground beef
3/4 lb Ground lean pork
1 c Milk
1 1/2 c Dry white wine
1 tb Tomato paste
1 Bouquet garni;
Salt; to taste
Black pepper; to taste
2 c Water

Instructions

Finely chop the onions. Chop the garlic. Chop the carrot into small
dice.
Peel and seed the tomatoes, then chop them fairly coarsely.
Heat the oil in the saute pan, add the chopped onions, garlic, and
carrot and saute until soft but not brown, 5 to 7 minutes, stirring
frequently.
Add the ground meats and saute, stirring, until they lose their pink
color, about 5 minutes. Break up any lumps in meat with edge of spoon
while sauteing.
Pour in the milk and simmer gently, stirring occasionally, until the
liquid has evaporated, about 5 minutes. Slow cooking, especially at the
start, is the key to a good Bolognese sauce. If the meat boils, it will
be tough.
Add the wine and continue simmering until it has evaporated, 8 to 10
minutes longer.
Stir in the tomatoes, tomato paste, bouquet garni, salt, and pepper,
then add the water and simmer until the sauce is thick, 1 1/2 to 2
hours, stirring occasionally.
Discard the bouquet garni and taste the sauce for seasoning.
Fill a large pot with water, bring to a boil, and add 1 tablespoon
salt. Add the spaghetti and simmer until tender but still chewy, 10 to
12 minutes, or according to package directions, stirring occasionally to
keep from sticking. Meanwhile, if necessary, reheat the Bolognese
sauce.
Drain the spaghetti in the colander, rinse with hot water, and drain
again thoroughly. To serve, pile the hot spaghetti in warmed individual
bowls or on plates, spoon the meat sauce on top, and sprinkle with
Parmesan cheese. This recipe serves 4 to 6 as a main course.
Comments: Straight from Northern Italy -- savory Bolognese meat sauce
served on a mound of hot spaghetti. Made with both ground beef and
ground pork, this sauce, or ragu, is delicious with other pasta shapes
such as quills, shells, and so on. The Bolognese sauce can be made and
kept, covered, in the refrigerator 24 hours. The spaghetti should be
cooked just before serving.

Answer 3

Even though spaghetti is relatively easy to cook, some people cook them too long etc. The "bolognese' refers to the the type of sauce. the reason i decided to give you a professional recipe is so that you can visit the website where you can get this and many more. Do not forget the fine wine.
Ingredients for the sauce (serves six)
500g beef mince
650g onions
4 400g tins of chopped tomatoes
200g tomato concentrate
8 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
2 tablespoons oregano
two cloves of garlic
1 tablespoon honey
1 teaspoon paprika
one glass (125ml) red wine
one splash of worcester sauce
1 teaspoon sambal oelek (hot chilli)
Ingredients for the spaghetti (serves six)
1 kg spaghetti (decent stuff such as Barilla, De Cecco, etc.)
7 liters water
two tablespoons olive oil
one teaspoon salt
two tablespoons butter
freshly chopped basil
freshly grated Reggiano parmesan cheese
Preparation
Chop the onions - not too finely. Press the garlic. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour. Now crumble the mince into the onions and fry it until it is completely done (no red bits left). Continue frying the mince and the onions while styrring to let some of the water that has accumulated evaporate. When the mince is nice and crumbly, pour in the red wine.

Now add the tomatoes, the tomato concentrate, the honey and the spices. Let the whole lot simmer for an hour with no lid on the saucepan - we want the sauce to reduce to get rid of some of the water - that will make it tastier.
Boaz.

Answer 4

Spaghetti Bolognese

This sauce is ideal for spaghetti, but can be used with any kind of pasta - great for Lasagne as well. This is not a true bolognese, but quite a variation - but very tasty nevetheless! I tend to prepare huge amounts and freeze the stuff in individual portions. I've carefully measured the ingredients and played around with different amounts and found the amounts below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, double the amount of Sambal Oelek. Also, if you like more garlic in your spag bol, feed free to modify the amount.
Ingredients for the sauce (serves six)

* 500g beef mince
* 650g onions
* 4 400g tins of chopped tomatoes
* 200g tomato concentrate
* 8 tablespoons olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 2 tablespoons oregano
* two cloves of garlic
* 1 tablespoon honey
* 1 teaspoon paprika
* one glass (125ml) red wine
* one splash of worcester sauce
* 1 teaspoon sambal oelek (hot chilli)

Ingredients for the spaghetti (serves six)

* 1 kg spaghetti (decent stuff such as Barilla, De Cecco, etc.)
* 7 liters water
* two tablespoons olive oil
* one teaspoon salt
* two tablespoons butter
* freshly chopped basil
* freshly grated Reggiano parmesan cheese

Preparation

Chop the onions - not too finely. Press the garlic. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour. Now crumble the mince into the onions and fry it until it is completely done (no red bits left). Continue frying the mince and the onions while styrring to let some of the water that has accumulated evaporate. When the mince is nice and crumbly, pour in the red wine.

Now add the tomatoes, the tomato concentrate, the honey and the spices. Let the whole lot simmer for an hour with no lid on the saucepan - we want the sauce to reduce to get rid of some of the water - that will make it tastier.
Preparing pasta

Allow roughly 200g of pasta per head (for the very hungry) - a normal portion is around 150g. Boil a lot of water (1 liter per 100g), add some olive oil and salt. When the water is boiling, add the pasta. I normally use a timer to keep track of the cooking time (check the pasta package) - tends to be 10 - 12 minutes for spaghetti. Check at the lower end of the cooking time to see if they are "al dente". Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (while they are still in the colander). Put the saucepan back onto your hob and add 2 tablespoons of butter. Melt the butter. Put the pasta back into the saucepan and heat it up while turning it until it's hot. The pasta will taste great, not stick together and be just right!

Answer 5

Spaghetti Bolognese


Total servings: 4

Recipe ingredients

500 g spaghetti, boiled according to instructions
250 g fresh tempeh, crumbled in fine pieces
5 tablespoon olive oil
2 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon red pepper paste (or more)
250 g mushrooms, chopped
100 ml red wine
2 teaspoon dried oregano
1 teaspoon dried thyme
2 medium tomatoes, cubed
1 tablespoon soy sauce
150 g double concentrated tomato paste
salt and pepper to taste
vegan soy cheese, grated (optional)

Recipe directions

Crumble the tempeh in a food processor so you get small crumbles making sure you don’t get a mash. In a skillet, bake the tempeh in the olive oil until slightly crisp while stirring continiously. Add the garlic, onion, red pepper paste and sauté for about 5 minutes on medium heat. Add the soy sauce, red wine, oregano, mushrooms, thyme and tomatoes. Simmer sauce for 15 minutes. Add the tomato paste. Bring to the spaghetti Bolognese sauce to taste with salt and pepper. If the sauce is too acid, you can add a bit of sugar.

Put the boiled and hot spaghetti on individual plates and cover with the spaghetti Bolognese sauce. Serve the spaghetti Bolognese immediately. Sprinkle with some grated vegan soy cheese.

Vegan: Yes
Vegetarian: Yes

Answer 6

There are many people that confuse Bolognese sauce with a Ragu sauce. In fact, even many restaurants will make that error.

They are, in fact, quite different things. The Ragu sauce is the more traditional meat / tomato sauce that we think about. Ragu can also mean a bunch of different meats (meatballs, sausages, bracioles) all cooked in a red sauce for quite a while.

What defines Bolognese is both the meat (which can be veal, pork, beef, or any combination thereof, but must be ground), the fact that there is milk, and the fact that there is very, very little tomato in it. There is also usually some white wine in it, carrots, and celery. Traditionally in Italy, Bolognese is not a tomato based sauce. There is hardly enough to make it noticeable.

It takes a while to make, and requires almost constant attention with stirring, much unlike a ragu which can simmer on the stove largely unattended.

If you want an incredible recipe for traditional Bolognese, feel free to message me and I will give it to you. One of the best dishes, if given attention, you can make.

Answer 7

SPAGHETTI BOLOGNESE

1 lb. ground round
1 (15 oz.) can whole tomatoes
1 (15 oz.) can tomato sauce
2 med. onions
5 garlic cloves
6 or 7 lg. mushrooms
1 green pepper
2 tsp. ready to use oregano
2 tsp. ready to use basil
1 bay leaf
1/2 tsp. dry thyme
Fresh ground pepper to taste
1/2 c. olive oil
1 lb. spaghetti
Parmesan cheese, grated
Extra virgin olive oil

Peel and chop onions, garlic cloves, mushrooms and green pepper. Put large skillet on burner and heat olive oil on medium high setting. Add onions, garlic, mushrooms, and green pepper. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong. Pour all ingredients into a bowl and reserve for later.
Return skillet to heat and add ground beef. Fry until browned and break apart into small clumps. Returned fried vegetables to the skillet. Add whole tomatoes and chop them up. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper. Mix ingredients well. Cover skillet and turn heat down to simmer. Simmer for 30 minutes.

Bring a large saucepan of salted water to the boil. Add spaghetti, a little at a time. Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes or until just cooked through (no hard white center). Drain and run cool water through spaghetti. Transfer to a bowl and add a tablespoon of extra virgin olive oil and a half cup of grated Parmesan cheese. Mix well.

Remove sauce from stove and pour into a bowl. Spaghetti bolognese is now ready to serve.

Answer 8

Bolognese sauce
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Rigatoni with bolognese sauceBolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat based pasta sauce originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce. This is a mistake: authentic recipes have only a very small amount of tomato—maybe a couple of tablespoons of tomato paste.

The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese). Less traditionally, the sauce is served with rigatoni or used as the stuffing for lasagne or cannelloni.


Recipes differ greatly from a very classic and time-consuming ragù alla bolognese to a much simpler and quicker sugo di carne (‘meat sauce’). A simple but authentic form of ragù alla bolognese may be made as follows.

Prepare a soffritto of carrots, onions and celery—of which a sautéed mirepoix is merely one example—and other aromatics in olive oil.
Brown finely minced meat (beef flank and pancetta) in the soffritto. (As a short cut, one can use ground meat instead of minced, but the texture will suffer. Furthermore, such meat is rarely lean and the sauce is liable to be excessively greasy.)
Add a half-glass of white wine and let it reduce.
Add small amounts of tomato sauce and stock.
Simmer very gently until the meat softens and begins to break down into the liquid medium. This may take upward of four hours, classically one to two hours is enough.
Cream or milk is added about ten to fifteen minutes before cooking is completed.
The recipe issued in 1982 by the Bolognese delegation of Accademia Italiana della Cucina confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk. However, different recipes, far from the Bolognese tradition, make use of chopped pork, chicken or goose liver along with the beef and/or veal for variety, or use butter with olive oil. Also, to make a richer sauce, prosciutto, mortadella, or porcini mushrooms can be added to the soffritto. Sometimes some fresh pork sausage meat (salsiccia) can be added to the minced meat.

Answer 9

BOLOGNESE SAUCE

4-5 slices bacon, chopped into 1/2 inch pieces
1 c. chopped onion (about 1 lg. onion)
2 garlic cloves, minced
1 carrot, finely chopped
1 rib celery, finely chopped
1 lb. ground beef
3/4 c. dry white wine
1/2 c. milk
1 (about 16 oz). can Italian plum tomatoes, undrained
1 c. beef broth
1/3 c. tomato paste (1/2 of 6 oz. can)
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf, crumbled
1 (16 oz.) pkg. spaghetti

In large saucepan over medium heat cook bacon until crisp. Remove from pan with slotted spoon; drain and reserve. Add onion and garlic to pan drippings and cook until soft and translucent. Stir in carrot and celery; cook until tender. Crumble beef into vegetables.
Increase heat to medium heat; saute 2-3 minutes until meat has barely browned, tossing frequently with fork to break up clumps. Add wine and milk. Boil rapidly about 5 minutes until liquid has reduced slightly. Stir in bacon and remaining ingredients except spaghetti. Simmer, covered, 1 1/2 hours. Remove cover, simmer, stirring occasionally 1 hour longer. Meanwhile, in large saucepan, cook spaghetti according to package directions; drain. Serve sauce immediately over hot spaghetti. Makes 6 servings.

Enjoy....

Answer 10

Everything you wanted to know about spaghetti bolognese...