Recipe for Spaghetti Bolognaise?

Answer 1

Spaghetti Bolognese

Ingredients:
3 tbOil
1Onion, chopped
2 clovesGarlic, minced
1Carrot, finely diced
1 stalkCelery, finely diced
1 lbExtra lean ground beef
1 cWhite wine
1/2 cMilk
1 1/4 tsSalt
3/4 tsPepper
Pinch nutmeg
28 ozCan tomatoes, chopped
2 tbTomato paste
1Bay leaf
12 ozSpaghetti
1 cupParmesan cheese, freshly grated
1Fresh parsley, chopped

Preparation
Heat oil over medium-high heat, cook onion, garlic, carrot and
celery for 5 minutes. Add ground beef, cook, stirring, until beef
is no longer pink. Do not brown. Drain off fat. Pour in wine, cook
over medium-high heat until evaporated.
Add milk, salt, pepper and nutmeg, cook until milk has evaporated.Add tomatoes, tomato paste and bay leaf, bring to boil.
Reduce heat to low, cook, stirring for 2 hours or until thickened.
Discard bay leaf. Meanwhile, cook spaghetti al dente. Toss spaghetti with half sauce, top with the rest. Sprinkle with Parmesan cheese and parsley, to taste.

Answer 2

Cucina Rustica: Spaghetti Bolognaise
Yield: 4 Servings

Ingredients

3 tb vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 lb ground beef
1 c white wine
1/2 c milk
1 1/4 ts salt
3/4 ts pepper
1 pn nutmeg
28 oz canned tomatoes, chopped
2 tb tomato paste
1 bay leaf
12 oz spaghetti
1 parmesan, freshly grated
1 fresh parsley, chopped

Instructions

In large heavy saucepan, heat oil over medium-low heat; cook onion,
garlic, carrot and celery, stirring, for about 5 minutes or until
softened.

Add beef; cook, stirring to break up, for about 10 minutes or just
until no longer pink, being careful not to brown. Drain off fat.

Pour in wine; increase heat to medium-high and cook, stirring
occasionally, until wine has evaporated. Add milk, salt, pepper and
nutmeg; cook, stirring, until milk has evaporated.

Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat
to low and cook, stirring occasionally, for 2 hours or until
thickened. Discard bay leaf.

Meanwhile, in large pot of boiling salted water, cook spaghetti for
8-10 minutes or until tender but firm; drain well.

In warmed serving bowl, toss spaghetti with half of the sauce. Top
with remaining sauce. Sprinkle with Parmesan and parsley to taste.

Answer 3

Spaghetti Bolognaise

Ingredients 50 grams Spaghetti1 cup boiled Vegetables (Beans,Peas & Carrots)1/2 cup sliced Capcicum1/2 cup Spring Onions1 cup Grated Cheese1/2 cup Potatoes1/2 cup Maida2 tablespoon Paneer400 grams Tomatoes3 pieces of Garlic2 teaspoon Red Chilli PowderSalt to taste2 teaspoon Sugar6 table spoon Tomato Sauce2 table spoon Ghee Method: For Spaghetti: Boil water in a pan. Add 1 tablespoon oil,1/2 table spoon salt and add spaghetti. Cook till done. For the sauce: 1.Take about 200 ml water in a vessel. 2.Add the tomatoes;3 pieces of chopped garlic; 2 teaspoon sugar; 1 teaspoon salt; 2 teaspoon red chilli powder. Cook for 10-12 minutes. Cool. Crush in the mixie. Then strain in a strainer. It should be quite thick. 3.In a kadai heat 2 tablespoon ghee. Then fry capcicum slices and chopped spring onions. 4.Add boiled vegetables (keep aside 1/4th cup for the preparation of vegetables balls). Saute for 3-4 minutes. Pour in the prepared sauce. Cook for 4-5 minutes. For the vegetable balls: 1 cup boiled Potato Mashed;Salt to taste; 2 tablespoon Paneer;Separated boiled vegetables;2 tablespoon Maida Mix everthing and make small balls. Then dip in maida paste and deep fry either in ghee or oil. Assembling: Grease a oven tray lightly with ghee or butter. Warm the prepared sauce. Spread in the dish keeping aside a little to sprinkle on vegetables. Then spread the prepared spaghetti. Sprinkle grated cheese. Place the vegetables balls. Sprinkle the remaining sauce.

Answer 4

I once knew this crazy Italian lady who swore the secret was in the cooking. She said to use the best quality ingredients you could afford (olive oil, tomatoes, garlic etc) but that you had to cook it on a low heat for a long time.

Also www.allrecipes.com is great just do a search, the recipes are consumer rated to help you choose which one.

Bon appetit!

Answer 5

1/2 leek
2 tablespoons garlic puree
1/2 cup extra virgin olive oil
Salt, pepper and chili flakes to taste
4 ounces lean ground beef
4 ounces lean ground veal
4 ounces ground pork
2 cans Italian plum tomatoes
1/2 cup dry white wine
1 tablespoon dried oregano

Puree together garlic leek and olive oil. Put in a large stock pot on medium heat until it begins to steam. Deglaze pot with white wine. Puree plum tomatoes. Add meat to pot and stir until mostly cooked through. Add seasonings, tomatoes (adding a little water to thin out if necessary), and simmer for approximately 1 hour. Remove from stove, skim off excess fat from sauce and serve.

Answer 6

mincemeat
tomatoes
onions
garlic
mushrooms
mixed herbs
beef stock cube
black pepper
and spaghetti

Answer 7

hi positioned on the spagettie and the brown the mince upload the sauce simmer for 10 minutes then pasta should be cooked , drain of pasta and then pour on mince and sauce upload parmasan cheese, carried out, you dont pick to operate any herbs or onions because it come sin the sauce.