Spaghetti bolognese recipe?

Question

Hi. Im after a basic spaghetti bolognese recipe. My family love dolmio extra garlic but i dont have one in the cupboard. So a recipe like the dolmio would be great. Thanks

Answer 1

I don't know what dolmio tastes like, but this is how I make delicious bolognese sauce.
I buy a cheap canned tomato sauce (Ragu or the like). It doesn't really matter what kind you get...
I sautee onion in a pan, add the ground beef and brown it. Then, I put the beef and tomato sauce in a slow cooker with some spices (oregano, basil, pepper etc) for 6 to 8 hours on low.
After this long, the ground beef is so tender, and the tomato sauce has a really nice flavour, despite it being the cheapo kind.
But you have to cook it for a long time. If you don't have a slow cooker, keep it on low on the stove for 6-8 hours.
Add the extra garlic to the tomato sauce, not the beef, and don't add salt.

Answer 2

Easy Spaghetti Bolognese Recipe

Answer 3

1

Answer 4

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 5

Bolognese Sauce, Olive Garden

4 Tbsp Olive Oil
2 ea Onion, Carrot, Celery stick finely chopped
4 cloves Finely Chopped Garlic
1 lb. Ground Beef
12 oz Skinned Italian Sausage
2 cups Red Wine
36 oz Chopped Tomatoes Crushed (ground)
2 tsp Chopped Rosemary
2 tsp Chopped Sage
Salt (as needed)
Pepper (as needed)

Procedures
Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes.

Add the meat, cook 10 minutes over medium heat, stirring occasionally.

Deglaze pan with wine, let reduce.

Add tomatoes and remaining ingredients, simmer slowly about 1 hour.

Toss and serve over fresh, hot pasta. Serves 8.

--Olive Garden website

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

SPAGHETTI BOLOGNESE

1/2 lb. ground round
1/2 lb ground sausage
1 (15 oz.) can whole tomatoes
1 (15 oz.) can tomato sauce
Dash of Louisiana hot 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 a big ole black skillet on burner and heat olive oil on medium fire. 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 meats. 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 fire down to simmer. Simmer for 30 minutes. At the last minute sprinkle some tony's on there.

Answer 8

Well, Karen, I don't know from Dolmio, but I can give you a real Bolognese meat sauce recipe. It was the only sauce my father would eat, and his father was from Bologna. It is a by-guess and by-golly recipe, though. I never knew quantities. I just made it.

You will need ground sirloin. We were a family of six, and for a big meal plus another small meal of spaghetti, we would cook 5 lbs of ground sirloin.

Grate 3 onions, and mince 4-5 large cloves of garlic. If your family likes it galicky, make it 6-7. You will also need peeled tomatoes -- just canned, peeled tomatoes, no tomato sauce or tomato paste, and no "crushed tomatoes". We always used home canned tomatoes, and for this amount of meat, about 3 - 4 quarts.

Put about 1/3 cup of olive oil in a heavy-bottomed, large enough pan to accommodate all the above ingredients. We had a large, heavy-bottomed soup pan. Heat the oil over high heat to warm the pan and the oil, then reduce the heat to medium-high, and put in the 5 lib of ground sirloin. You are going to sautee it, of course. When it reaches the point of grayness with some pink spots still in it, add the minced garlic, turn the heat up to high, and work that pan! Cook the meat, turn the pan, work the garlic into the cooking meat, and break up large clumps of meat. When the meat is cooked and the garlic is translucent, add the grated onions. They will be a soupy mess, but that's okay. Add them. Keep the heat turned up to high, and let the onion cook flavor cook into the meat, and let some of the onion juice evaporate in the cooking.

Once the onion juice is pretty well absorbed into the meat or cooked off, turn your heat down for a moment, and open 4 big cans of peeled tomatoes. Empty them one at a time into the meat, take a knife or a spatula and break open each tomato, to release the juice that is in it. Then kind of slice the tomato chunks down into the meat mixture. Add the next can, repeat. Then the next. Repeat. Then the fourth. Repeat.

Let me digress. Bolognese meat sauce is excellent ground meat, a little garlic, a little onion, and a lot of soupy tomatoes, and that's it. Then at the last minute, you add cream. But the secret of making it good, is to start with a soupy tomato-meat mix, and then to just simmer that down for hours, until you the tomato is really concentrated. You would think that tomato puree or tomato sauce would make this faster, but it just doesn't. You need a soupy mix that cooks down, slowly, and then it gets that taste that God had in mind when he created Heaven.

So once you have the 4 cans of tomatoes in the meat/onion/garlic mixture, you have to take a look at it. It has to be watery. You can see the tomatoes in there, but you would never look at them and think "sauce". And there has to be a little watery rim of tomato juice from the canned tomatoes just up to the top of the meat mixture, so the meat is floating in tomato water -- not so much that it looks like a soup, but plenty watery. If it doesn't have this look, add another can of tomatoes. I think the 5th can will do it, but if it doesn't, add a 6th. You can't hurt it with more tomatoes.

When you have added enough tomatoes, take a nice wooden spoon and mix it well. Turn the heat on to high, and let it get good and hot, almost to a rolling boil. Then turn the heat down to the notch above simmer, put a lid on the pan to partially cover the top, so some of the steam escapes, and let it cook. If it boils, turn it down to simmer. You want it to cook down slowly and concentrate the tomato flavor and meld that in with the meat. The amalgam between the two is greater than the individual parts.

Stir it regularly, to keep it from sticking and just to rearrange the contents of the pan so everything gets its turn at the center and at the edge. It may have to simmer for 2 - 3 hours.

The meat sauce is done when you ladle up a wooden spoonful, and the spoon comes up with what looks like chunks of meat, but when you look closer, you will see that it is chunks of tomato-meat. There is no runniness. The mixture is soft and very moist but not really juicy. The tomato has completely concentrated into the meat.

At this point, test for flavorings. Some people like to add some salt, or a boullion cube. Some just like that sweet tomato taste.

Grate a good parmesan cheese -- the stinkier the better. Cook spaghetti. We used to love rigatoni with it, but most people use spaghetti. Ladle as much of the sauce as you are going to eat at this sitting into a big turreen or serving bowl. When the spaghetti is done, drain and put it onto a platter. Toss with a little olive oil and bring the spaghetti to the table.

Just before you bring the meat sauce in the turreen to the table, take a container of heavy cream (or if there are cholesterol concerns, you can use whole milk, but the milkfat really helps the flavor), and pour some into the meat sauce. The cream will pull some of the tomato concentrate out of the meat, and will actually make the sauce -- saucier. Pour in a little, stir and look. It should look saucier and a little creamy, but not disgusting runny creamy. Don't add the whole carton, maybe half. Mix, look. When your pasta is coated with it, the color will be a deep salmon color. And that is kind of what you are trying to achieve.

So quick, quick mix it in, and get that turreen to the table. Pass the pasta. Pass that sauce. Pass the cheese. Pour the wine. Dig in.

I don't know if this is the kind of recipe you are looking for, but it is authentic. And it is very delicious.

Answer 9

Throw in anything and be creative-
Tinned/crushed tomatoes
herbs
onion
garlic
a little chilli
Sauces?
a little gravy mix for a beefy flavour?
Grate some carrott and put it in to sweeten it a lititle
Just be creative and taste test it as you go...

Have I helped?? :-)

Answer 10

http://www.mealsmatter.org/recipes-meals/recipe/8170
http://seattletimes.nwsource.com/html/foodwine/2003880000_spaghetti12.html
http://www.recipezaar.com/21242

hope they help