Can anyone provide a good recipe for Spaghetti Bolognese, and quantities of ingredients required for 4 people?

Answer 1

2 large onions
2 grated large carrots
2 finely chopped sticks of celery
3 cloves of garlic
2 galsses of red wine
500g beef
1 pack of back bacon
2 tins of tomato
organo
3 bay leaves

1.sweat the onions, carrots celery & garlic in olive oil
2.chop and in a seperate pan fry the bacon
3. add the beef and bacon along with the herbs to the veg.
4. add the wine, leave to reduce for about 20 mins
5. add the tomatoes
6. leave on a gentle simmer for at least 1 hour
7. serve!

I GUARANTEE You will love this and it is the closest to the italian dish which is called tagliatelle a la ragu

ENJOY!!!

Answer 2

Spaghetti Bolognese

Ingredients
Serves 1 increase ingredients again per person

Half pound (227g) Free Range and or Organic Beef mince not too lean
Half an onion finely chopped
1 Carrot Finely Chopped
1 tin chopped tomatoes
2 tablespoons sundried tomato puree
1-2 cloves of garlic sliced
One glass dry good red wine such as a bordeaux or burgundy
1 Bay Leaf
Finely grated Fresh Parmesan cheese
Salt and Black Pepper
Olive Oil
4 fresh basil leaves
Cup of Beef Stock
Method
I wrote this recipe up for my youngest daughter Georgia because this is her absolute favourite meal. Free range beef will always give the biggest flavour improvement over mass produced beef, organic if you can. Don't use extra lean mince as the fat in this as with many dishes is the medium which carries the flavour. Take two frying pans and start cooking in parallel, in one add the olive oil and start cooking the onions, garlic and carrot slowly until translucent. The carrot is a recently new ingredient to this dish for me, I recently had to cook this for a person with an onion allergy so I substituted carrot entirely for onion becuase carrot is a wonderful flavouring vegetable for stews and stocks and the result was very good so now it is a standard addition. In the other pan turn the heat up very high ( the best pan for this is a cast iron pan ) we are going to sear the mince in small batches. This is an important process, a bit like searing meat for a casserole, the exterior of the mince is to be caramelised (or burnt a little) because later it is to be slow cooked on the hob which will break down this crust and create sublime slightly sweet browning to your pasta sauce. Now sear the mince on the high heat in small batches, season on all sides with salt and pepper, stir until cooked on all sides. Transfer to a plate or bowl when cooked. When the onions are cooked, add the wine, stock, tomato puree, tomatoes, bay leaf and mince. The beef stock will ideally be proper home made from beef bones but that is not always practical so a cup of stock made from bouillon beef stock or a good stock cube will be ok. You should only be getting 1 or two bubbles in the sauce if you have more turn it down. Simmer for 2 hours, 1 will do if you are in a hurry. Add the fresh basil finely chopped or broken for the last 10 minutes and remove the bay leaf. The slow cooking brings out all the flavours of the meat and breaks down the acidity of the tomatoes. When ready cook the spaghetti as per packet instructions. Serve the pasta and sprinkle over half the parmesan directly on the pasta then serve the spaghetti sauce and top with more parmesan.Chef's Tips: 1. Make this dish 2 or 3 days in advance and keep in the fridge, the extra time allows the flavours to really mingle and mature.
2. My mum used to add peas to spaghetti bolognese which changes the texture somewhat and I sometimes do the same for a change.
3. Sliced mushrooms are another extra ingredient which will ring the changes.
4. A little sour cream stirred in before serving produces another take on this classic dish.
5. And, of course I like to add a few fresh chillies sometimes too - well I would wouldn't I?

Answer 3

He he he!

Okay listen very carefully - I willl say this only once
This is my top secret personalised version which always goes down an asolute storm. I never tell anyone so you must promise to keep this to yourself

You will need

Fresh spagetti pasta (Average supermarket size check for the 'servings guide)
Fresh parmasan cheese
1 large onion
1 garlic glove
1lb of best mince (beef usually or lamb makes a nice alternative)
chopped mushrooms (chesnut are best, button or just cheap will do)
oxo cube
tin of chopped tomatoes (approx 400g)
teaspoon of Italian (or mixed herbs)
table spoon bisto gravy granules
tespoon of mint sauce
teaspoon of redcurrant jelly
salt & pepper to taste

Method

Chop 1 onion and 1 garlic clove (not the whole bulb) and bung in largish frying pan into which you have melted a decent size (maybe tablespoon) knob of butter over a medium/heat and shuffle it around a for about two minutes
Add the mince, the mushrooms, the oxo cube and the salt and pepper and shuffle this around also until it is all nicely browned.
Add the chopped tomatoes and herbs the mint sauce and redcurrant jelly and the bisto, bring it almost to the boil then cover and simmer for around 40 minutes. Stir and taste occassionally)
If it looks a little dry then you can always add some more water to this. - You can even prepare this on the day in advance as it mellows beautifully
You'll need to have a saucepan half full of boiling water ready for about five minutes from the end. . Plunge in the fresh spagetti and cook in accordance with the instructions on the packet (this should be around 2-3 minutes.
Drain and arrange on plate, pop on you topping, sprinkle with snowy white parmesan
Et Voila!!
Perfection:)

Answer 4

Spaghetti Bolognese is easy. For Four people
I would have two packs of beef mince. ( I prefer lean beef mince but it is not necessary). Two large oninons, Mushrooms (lots of maybe a large punnet) two tins of chopped tomatoes, tomoto puree, garlic, two carrots and basil.

First Grate the carrots and chop the mushrooms and onions.
Then Fry off the mince and onion and garlic. You may need to drain some of the liquid off once this has been done. Add the mushrooms into the pan.

Then add the chopped tomatos and some toamato puree and the grated carrot.

Let it it simmer for a wee while and finnally add some fresh basil. Voila an easy bolognese.

You can also add other vegtables I like to add green peppers to it and if you want a slighty richer sauce you can add some red wine.

Answer 5

This is my recipe.

500grams Best Mince
2 Onions
2/3 Beef Cubes
Can of peeled and chopped Tomato's
Sliced Mushrooms
2 Cloves of Garlic
2 Glasses Red Wine
Worcester Sauce.
Salt and Pepper
Tomato Puree

Sweat the onions, add the Mince and lightly brown, add beef cubes, red wine, toms, mushrooms and garlic and cook for 10 mins then add tomato puree Worcester sauce to taste.
Simmer for a further 20mins.
I usually make it the night before or in the morning and let it marinate until required.
Serve with Garlic bread, Parmesan cheese and wine and of course Spaghetti. Enjoy.

Answer 6

The recipe I always use is along the following lines:
1tbsp olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
approx 4 slices smoked bacon, chopped or pancetta
(supermarket pack)
1-2 cloves garlic (depending on your preference)
1 pack organic minced beef (400-500g)
2 tins tomatoes
1 tbsp tomato puree
oregano - a large pinch or about 1/2 tsp according to taste
150 g mushrooms (if liked)
Can also add less of the tomato juice and a large slug of red wine

Fry pancetta until coloured, add oil and fry onion & carrot and fry until soft. Crush garlic and add, frying for 2 mins, add mince and fry until Brown. If lots of fat, drain some off.
Add tomatoes, tomato puree, wine (if using) & oregano and season with salt (if required) and pepper and then cook for 30-40 mins. Put chopped mushrooms in about 15 mins before the end.

Cook pasta 3-10 mins before the end of cooking time depending whether using fresh or dried.

Serve with grated parmesan and a large glass of wine.

Yum

Answer 7

SPAGHETTI BOLOGNESE

1/4 lb. mushrooms
2 carrots, sliced
1 clove garlic, crushed
3/4 c. chopped onion
3/4 c. celery, chopped
3/4 c. chopped green pepper
3/4 lb. Italian sausage, casings removed
2 (15 oz.) cans Hunts tomato sauce
1/2 c. water
1/4 c. red wine
1 tsp. sugar
1/4 tsp. Italian herb seasoning
2 tbsp. Wesson oil

Saute mushrooms, carrots, garlic, onion, celery and green pepper in Wesson oil in Dutch oven. Add sausage; cook until sausage loses redness. Drain fat. Add remaining ingredients.

Simmer, uncovered, 40 minutes, stirring occasionally. Serve over hot cooked spaghetti. Makes 4-6 servings.

Answer 8

Spaghetti Bolognese
Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
Yield: 4 servings (plus enough sauce for at least 2 more meals)

Bolognese Sauce:
Extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 carrots, peeled and finely chopped
8 large garlic cloves, minced
2 pounds ground veal
2 pounds ground beef
2 cups dry white wine, such as Pinot Grigio
3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand
2 quarts chicken stock
Kosher salt and freshly ground black pepper
2 cups milk
1 pound dried spaghetti
Large spoonful ricotta cheese
Handful freshly grated Parmigiano-Reggiano, plus more for serving
Handful fresh basil leaves, torn into small pieces
Extra-virgin olive oil

In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.
Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.

Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table.

Answer 9

Tips: don't buy the cheap mince. Lamb tastes better with tomato to me. Some people add chicken livers. Other liver chopped up small could work.( don't bother if it is too much work).

Most English prefer grated strong Cheddar to Parmesan, and Tagliatelle to Spaghetti.

You don't even have to fry the mince first.

No need to add sugar or salt.

Is is a starter or a complete meal?

Answer 10

Well i always cheat. I use Dolmeo extra mushroom (if it's for four people you'll need the family size jar) and then i bulk out the mince and sauce with muchrooms (button mushroom that i cut into quarters) and an onion. If you want to add a slight tang to it, mix in a teaspoon of marmite. You don't have to use spaghatti either, you can make it look different by using pasta twirls or shells

God i feel hungry now!