how to make a spaghetti bologneise?

Question

my daughter is trying to cook a meal

Answer 1

2 onions chopped fryed,1 teaspoon garlic ,fryed,500g mince meat,cook until brown,i jar of spagg sauce i tin of tomatoes,and i tin of tomato soup add some water throw it all together and simmer add salt and pepper and some spices if you like .cook the paste ,then mix it all together,top with grated chess

Answer 2

There are as many recipes for 'Bolognese' sauce, or ragu' as they call it in Bologna, as there are cooks. This is a simple one that echoes the classic, using tomato paste instead of whole tomatoes, and with the addition of milk/cream.


4 T butter or olive oil, or mixed
4 oz pancetta or unsmoked bacon (weight trimmed of fat), finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
1 small stalk of celery, finely chopped
8 oz (1/2 lb) lean ground beef, crumbled into 1/2 teaspoon size
1/3 cup dry red or white wine
1 1/2 T tomato paste or concentrate
1/2 cup meat stock
salt and freshly ground black pepper
1/3 cup milk or heavy cream

Simple to make, but best if allowed to simmer for a few hours before serving, or made the day before.

IN a heavy saucepan, heat 1 T the butter/oil with the pancetta/bacon. Fry gently for 2 to 3 minutes and then add the remaining butter/oil, the chopped vegetables. Continue frying over moderate heat, stirring frequently, until the vegetables are soft (transparent, not browned).

ADD the meat and cook until it just turns color (not browned!!).

ADD the wine, simmer briskly for 2 to 3 minutes until the liquid has almost evaporated.

IN a separate pan, (or in the microwave) warm the stock; dissolve the tomato paste in the stock and add to the pan.

ADD salt and pepper to taste (be careful with salt - the pancetta/bacon and the tomato concentrate are both salty) and cook for 5 more minutes, stirring frequently.

IN a separate pan, bring the milk to simmering point (about 1 1/2 minutes in the microwave) and add it, just covering the meat. Stir thoroughly and cook, uncovered, over the lowest heat for at least 2 hours; the ragu' should not boil, but just break a frw bubbles on the surface. Taste and adjust seasoning and stir occasionally.

COOK and drain the pasta.

YOU can finish the dish by adding the drained pasta to the sauce in the cooking pot and mixing well, a few spoonsful on individual plates of pasta (illustration), or in mixed in a large, pre-warmed serving bowl.

SERVE with grated Parmesan or pecorino cheese. Great with a fresh tomato salad and French or Italian bread.

Answer 3

Here is my favorite recipe:

Spaghetti Bolognese - Recipe courtesy Emeril Lagasse, 2004

1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)