Bolognese Ragu with Spaghetti. Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video. Drain the pasta and place in a large warm serving bowl. Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna.

This recipe comes courtesy of BBC Good Food user Andrew Balmer. With our many spaghetti bolognese recipes you can make it as simple or fancy as you like, from a stripped-back budget bolognese to Tom Kerridge's oven-roasted version or the Hairy Bikers' Everyone needs a basic spaghetti bolognese recipe that still tastes great, no matter how simple. More spaghetti squash recipes I absolutely love are Baked Spaghetti Squash and Cheese, Spaghetti Squash Enchilada Bowls and Spaghetti Squash You cut out a great deal of carbs and calories by swapping out the pasta for spaghetti squash which also happens to be gluten-free and grain-free. You can have Bolognese Ragu with Spaghetti using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bolognese Ragu with Spaghetti

It's 3 or 4 of medium onions.
You need 3 of medium carrots.
It's 3 or 4 sticks of celery.
It's of some streaky smoked bacon or pancetta lardons.
Prepare 1 kg of minced beef, or half beef half pork/veal.
It's 1 of large glass dry vermouth.
You need 1 of couple sprigs fresh rosemary.
It's 1-2 tsp of dried sage.
Prepare 2 of big cloves garlic.
You need 2 tins of plum tomatoes.
Prepare half litre of beef stock (or a little more).
Prepare of Salt and black and white pepper.
Prepare of To finish: grated lemon zest, 1 clove garlic, crushed, a few sprigs of rosemary, very finely chopped, spaghetti and grated Parmesan to serve.

It doesn't take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. I make it ahead and put in quart size bags in the freezer. When I want a fast authentic tasting meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my.

Bolognese Ragu with Spaghetti instructions

First make the soffritto, finely chop the onion, carrot and celery and sweat it down gently in a large pan with plenty of olive oil, put the lid on, and stir every so often, for about 15 to 20 minutes. You want everything to be soft, sweet and golden, but not browned..
While the vegetables are cooking fry the bacon until the fat is rendered, then remove from the frying pan and add the minced beef. Fry this until browned and any meat juices released have bubbled away..
When the vegetables are cooked, add the garlic, fresh rosemary and stir until the aromas are released, then pour the vermouth in to the pan. This has to be plain dry vermouth, you can use white wine instead, as Antonio suggests, but vermouth keeps longer, is cheaper and does the same job..
Tip the meat into the pan too and deglaze the frying pan with a little more vermouth. Add that to the pan together with the dried sage, tinned tomatoes and the stock. Cut the tomatoes up roughly. Add lots of black pepper, and some white pepper too if you have some. Add a little more stock if you need to, you should have quite a loose soupy mixture so there's lots of liquid to cook away..
Put the lid on and simmer on a low heat, stirring every now and then, for about 1 and a half to 2 hours. Taste, and add more salt and pepper if you need to. Keep cooking until most of the liquid has been absorbed..
When you're ready to eat, cook the spaghetti, drain and toss in melted butter, salt, pepper and a little Parmesan cheese. Then add to the ragu some grated lemon zest, the crushed garlic and finely chopped rosemary. This is a tip from Jamie Oliver, it adds a lovely zingy finish to the beef. Serve the ragu on top of a pile of spaghetti, with some grated Parmesan..

Sosul bolognese (ragù alla bolognese) este un sos originar din nordul Italiei, din orasul Bologna. Cred ca este cel mai popular sos italian si acompaniaza spaghetti, lasagna sau alte tipuri de paste. Bolognese sauce is a sauce made with meat that is then mixed with pasta before eating. It is called Ragù alla bolognese in Italy. The sauce came from Bologna in Italy.