How to make the best spagetti bolognese?

Question

Any good tips on that? Thanks!

Answer 1

Here's my recipe.

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 2

ohh, one of my favs;

Brown off an onion and small chopped mushrooms in a deep pan with a litle vegetable oil, add small chopped red and green pepper and let soften. Add the mince and allow to brown. Add tinned toms and tomato puree and a clove of crushed garlic and finely chopped parsely. Allow to simmer for 20 mins.

Whilst thats cooking boil the pasta, use bows and spaghetti. allow about 1/4 of the pasta to be spaghetti per person and 3/4 as the bows per person. Remember to add a pinch of salt. Cook untill desired firmness/softness is desired.

Garlic bread; Take a part baked frech baguette. Slice nearly all the way through, but leave it so that each slice is still slightly attached at the bottom. In a bowl, mix the desired amount of butter or marge and a clove or two (depending on taste) of crushed garlic and finely chopped parsely. Put a fair amount inbetween each slice and pop it in the oven to finish baking.

Each plate should be plated as follows; each persons pasta bows in middle of plate and spaghetti around the outside circling the bows. Bolognese served on the bows, but not fully covering, allow the person to see some bows. top each dish with a little fresh parsely ontop of the bolognese.

The garlic bread should cut into each slice and served in a wicker basket lines with a napkin, preferebly red or green. and grated parmesan cheese in a small dish to one side, alowing to people according to taste.

The display of the food will draw peoples attention. And the extras, such as the mushrooms and peppers will add extra flavour and texture. A delight to eat.

Cuttlery should only ever be a spoon and fork.

Answer 3

I use this recipe for bolognese,lasagna,or just on its own with potatoes.It delicious.The secret is the length of cooking time.

2 lb minced pork, beef or veal, or a mixture
2 onions finely diced
2 carrots finely diced
2 celery sticks, inc leaves,finely sliced
2 tins of diced tomatoes (napolina are nice)
Garlic-no set amount-as much as you want!
Around 250ml milk
around 250ml red wine,or dry white
splodge of tomato puree
Basil,a few leaves

Put the onions in a large pan and sweat with a little salt and oil until soft.Add the celery and carrot and allow to soften for around ten minutes.Next add the meat, and cook until meat is browned.Add the milk,and boil for ten minutes , then add the wine and do the same again.Next add the toms, puree,garlic,bay leaves and some salt and allow to cook on the hob, covered,on the lowest temp for around three hours.This bit is important as the flavours develop.

Answer 4

Stacey R 's recipie is pretty good -Just remember CELERY is Vital.Some great chefs also fry a few chicken livers at the beginning to give a special richness(they dissolve) Others will use 25% minced lamb 75% beef.Also try poured over a good creamy mashed potato(with pamesan in) -Then you can leave out the milk and 1/2 hour time.

Answer 5

I have a friend who is a bit obsessive about this. Apparently the authentic stuff is very similar to the answer above, but it includes grated carrots and milk (or cream).

There is a stone, or plaque, in Bologna, which suggests the 'real' Bolognese recipe.

I think you should just make it however you like it but, please, all fresh ingredients - no canned tomatoes!

Answer 6

Pack of minced beef
2 onions
can of tomatoes
tomato puree
oregano 2 tbsp
4 fl oz red wine
4oz musrhrooms
2 cloves garlic

brown the mince then drain off the fat. Add the crushed garlic and onion and fry together until onion is soft. Add tomato puree and can of tomato's. add the herbs, sliced mushrooms and red wine.
Simmer on gentle heat for 45 Min's.

Answer 7

Always use fresh ingredients. Pinks recipe is similar to what I do. Oven roast your tomatoes. cut tomatoes in half. roughly cut up some oregano & basil with a good pinch of sea salt, just sprinkle this mix over your tomatoes. Roast for approx 45 mins on 150degrees C. I also add 2 anchovies, this is my secret ingredient as it also cuts down on the salt factor and brings out the flavour. Enjoy!!

Answer 8

hi yeah what i do is brown my mince in the sauce pan,add my fried onions and garlic,then i add my tomato puree and mixed herbs,Worcester sauce,oxo cube,Maggi sauce,and red wine.mix all together while its cooking through then add my fried mushrooms.then at the end if you like it thicker and some gravy granules otherwise it should be ok.serve with a difference try tagliatelle tossed in butter and fresh parsley.yum yum.topped with grated cheese.as you can see i do not add tinned tomatoes i like mine sauce as i make it full of flavour.
hope this help's
maria.p

Answer 9

I add red wine, oxo cube, worcester sauce, plenty of pepper to the basic ingredients. Plenty of parmesan on the finished product - the secret is to cook is ssslllllooooowwwwlllly!! Let it simmer away for as long as you like (couple of hours say) to let all the flavours be absorbed by the meat - (right my mouth is watering now lol)

In the authentic spag bol, you're meant to add alsorts, carrots, chicken livers and stuff apparently...

Answer 10

Spaghettini Bolognese:

55 min 20 min prep
5 servings

340 g spaghettini
340 g mixed lean ground meat or ground beef or ground veal
3/4 cup chopped onions
2 cloves garlic, chopped
600 g canned crushed tomatoes
340 g tomato sauce
2 1/4 teaspoons Italian herb seasoning
11 g chopped fresh parsley

1. Cook pasta in a large pan of boiling water for 9 minutes or until al dente{cooked but firm to touch}.
2. Drain well.
3. Heat a saucepan on medium flame.
4. Once its hot, add the garlic, onion and meat to it.
5. Stir-fry and cook it for 5 minutes until the meat begins to brown.
6. Discard the extra fat.
7. Add the crushed tomatoes, tomato sauce, herb seasoning, salt and black pepper to taste.
8. Bring to a boil over high flame.
9. Lower flame to medium heat and cook, uncovered, for 5 minutes, until thickened.
10. Stir in parsley.
11. Serve sauce over the pasta.
12. Enjoy!