Anybody have a really good recipe for Spaghetti Bolognese?

Answer 1

Spaghetti Bolognese - Bolognese sauce usually features at least two different kinds of meat, the meat is usually minced, not ground, and milk or cream in some measure is added at some point. .

3 Tb olive oil
3 TB butter
1 large onion, finely chopped
2 stalks celery finely chopped
2 carrots finely chopped (size of a wooden match head)
2 bay leaves
1/2 tsp dry oregano (more to taste) 1 tsp fresh
1/4 cup red wine (optional)
1 14 oz and 1 28 oz can tomatoes (36 oz all together)
14 oz tomato sauce - homemade, or commercial, Hunts or similar
1 lb good quality beef, minced
1/4 lb ground pork or Italian style pork sausage broken up in small pieces
salt
chili pepper or pepperoncino, small piece (more to taste)
IN an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add the celery, carrot and optional hot pepper and cook gently until softened, about 2 - 4 minutes.

ADD the minced beef and the pork sausage, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.

ADD the tomatoes, the oregano and the bay leaves and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)

USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding.

YOU can refrigerate for up to 3 days. Freezes well. You can make extra portions for later.

Answer 2

For the meat sauce. Boil with a bit of water some tomatoes, Red Bell peppers, onions , a carrot or two and some celery. When it is soft, let it cool and then put in blender and liquefy. Strain and fry in some EVOO with garlic. Season to taste with salt, pepper and Oregano. On a separate pan, fry 50% Beef and 50% pork (ground, of course) and break it up until it is very loose and thoroughly cooked. Add a bit of milk and let it simmer for a couple of minutes. Add the meat to the tomato sauce, keeping the proportions always on the side of the meat. I mean, there should be more meaty than saucy.
Boil water and salt for your pasta, fresh or otherwise, cook to al dente consistency and enjoy!