Spaghetti Bolognese recipe...?

Question

does anyone have a good recipe using fresh ingredients, not the jar sauces like Dolmio...Thanks

Answer 1

good luck with all the ways you have been told by the others

as a chef and cooking pasta every day i wont give you a receipe but give you one ingrediant

nut meg usually about five table spoons in a 5lb sauce

reason as it gives taste (a meaty one and the italian chefs use it)

it will transform your dish heeps and always cook onions first till golden for sweet ness and minced beek till broken down before putting your other ingreediants in as the meat will take in the flavour better when the hard fats are out of the way! the sauce should be bound into the pasta not dumped in the middle of the pasta ) i hope this helps a little

Answer 2

I use a recipe from a cook book by Fern Britton (as in Phil and Fern on This Morning). You cook the minced beef in a couple of pints of milk for 2 hours with 2-3 grated carrots and finely chopped onion, until the milk has evaporated and the meat frys. It sounds a bit dodgy but makes the meat really tender. Then you add all the other ingredients: tinned tomatoes, tomato puree, garlic, red wine, herbs a bay leaf or 2, and i add a dash of Worcestershire sauce. If the tinned tomatoes are not very juicy, I use some passata too, which is sieved tomatoes. Makes the sauce a bit richer. Cook this for another hour. Then I stir it into the spaghetti and serve. It sounds time consuming but it isn't really, you just leave it to get on with it, stirring now and again. Its a great rainy Sunday afternoon job cos it fills the house with delicious smells while you watch a good dvd! I make a huge pan-full and freeze it in portions for a home-made ready meal. Enjoy!

Answer 3

I have done may traditional recipes for a bolognaise sauce and I have eaten this dish in may restaurants and they all suffer from the same problem that you end up with one sauce flavour that tastes like it has been done in a blender, with no individual ingredient flavours. I decided that this old recipe needed a bit of looking into to get a bit more out of it. the ingredients are the same as usual, except the celery. The preparation is different.

Serves four....

Ingredients

1/2 kilo minced beef
1/2 kilo Italian plum tomatoes
One large onion
One head of garlic
4 sticks of celery
1 red capsicum
1 green capsicum
250g Button mushrooms
1 Beef stock cube

Two tsp oregano
4 Bay leaves
Fresh basil (small amount)
Pepper (1/2 tsp)

Preparation : Seed capsicums and cut in large pieces (3/4" sq). Roughtcut onion and slice the celery into 1/2"pieces. Scald and peel tomatoes, removing the centres. Clean and slice the mushrooms in half. Mince the garlic.

Cooking :

1) Hard fry the mince for a short time. Sieve the meat and leave the fat in the pan.
2) Heat the fat and add peppers, onion, celery and garlic. Add bay, pepper and oregano and high cook for five minutes
3) Lower the heat and add mushrooms, tomatoes and stock. (put stock in dry do not add water first) Cook for 15 minutes
4) Add mince and basil and cook for a further 15-20 minutes

As per usual serve on a bed of fresh spaghetti, top with grated parmesan cheese. Most people will serve with garlic bread, but I prefer freshly toasted french bread sticks with ali-oli.

It won't sit well with the traditionalists, but it works for me as you get some of the individual flavours from the dish.

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!

reff:http://cook.dannemann.org.uk/cooking/mains/bolognese/

Answer 5

Bolognese Meat Sauce 3 Tbs butter 2 Tbs olive oil 1 , onion, chopped 1 celery stalk chopped 1 carrot, chopped 9 oz. ground meat 1 Tbs tomato paste salt & pepper Heat the butter and olive oil in a small pan and add the onion, celery, carrot and ground meat (you can also put some minced garlic in here maybe 1 clove), Season with salt and pepper to taste. Mix well and cook over low heat for a few minutes until the vegetables have softened and the meat has started to brown. Mix in the tomato paste and add a little water to dilute it. Cover and cook over low heat for 1-1/2 hours adding water if it starts to become dry. My notes: I think this is a very basic recipe and you could easily add a teaspoon of dried oregano and maybe even a little red wine in place of some of the water. The idea here is to cook low and slow. The thing about authentic Italian cooking is that the recipes usually contain very few ingredients and only one or two flavors are really pronounced.

Answer 6

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)
Preparartion
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.

Answer 7

Probably the most famous Italian pasta sauce, bolognase is a rich combination of meat, vegetables, herbs and red wine, simmered until tender and served with freshly cooked spaghetti.
Ingredients
55g/2oz streaky bacon, diced
120ml/4fl oz good olive oil
1 onion, finely diced
1 stick celery, finely diced
1 carrot, finely diced
2 garlic cloves, crushed with a little salt
1 tsp soft fresh thyme leaves
1 bay leaf
1 tsp dried oregano
400g/14oz can chopped tomatoes
1 tbsp tomato purée
1½ tsp anchovy essence
1 tbsp Worcestershire sauce
900g/2lb minced beef
110g/4oz fresh chicken livers, finely chopped
750ml/1¼ pints dry red wine
1 litre/1¾ pint chicken, beef or lamb stock
450g/1lb dried spaghetti
salt and ground black pepper



Method
1. In a large, heavy-based pan, fry the bacon in 2 tbsp of the olive oil. When the bacon is crispy and has released some natural fats, add the onion, celery, carrot, garlic, thyme, bay leaf and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour.
2. Add the canned tomatoes, the tomato purée, anchovy essence and Worcestershire sauce. Stir to combine.
3. Meanwhile, in a large frying pan, heat another 2 tbsp of the olive oil and fry the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Repeat until all the mince is browned. Drain off any fat and add to the tomato mixture.
4. Add 2 tbsp of the oil to the same frying pan, fry the chicken livers until brown and crusty and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom. Pour this wine, the remaining wine and the stock into the tomato and meat mixture. Bring to the boil, reduce the heat and simmer, stirring from time to time, for about 2 hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender allow to cool, then chill.
5. When cold, lift off the solidified fat and discard.
6. Cook the spaghetti in plenty of boiling water with the remaining olive oil and heat the sauce. When the pasta is cooked and the sauce heated through, divide the pasta among six dishes and serve the sauce on top



Antony Worral Thompson recipe!!!
Serves 6.

Answer 8

My boyfriend and I managed to come up with a recipe that's also a lot healthier than the jar kind.

Instead of using a jar of Dolmio, you can use a pure blend of tomatoes called "passata" Its only got tomatoes in it so its lovely and fresh, add a few of your own herbs to give it an extra kick.

We also usually add mushrooms, cut rather on the chunky side! Finely chopped red onion because it tastes better with tomatoes. And also small pieces of red, yellow and green peppers to make it a bit more colourful!

Answer 9

My one is a bit simpler.

Cook some spaghetti.
Add some bolognese sauce,

Serve

Answer 10

1 onion finely diced
2 garlic cloves
2 tsp orregano
(alternatively blend these three in food processor to make a pulp)
grate half a courgette and half a carrot (extra flavour, works well)

fry all of the above, with 1tbsp butter, 1tbsp oil (not extra virgin)
don't let the mixture catch for about 7 minutes until soft

Add 700g passata or chopped tomato's

boil down, add 100ml of milk (really!!)

add mince already browned with fat drained off,

simmer for about 20 minutes add seasoning and eat it up quick!

DELICIOUS!!