A simple and classic version of Bolognese pasta that is easy to make thanks to the stored Tomato Pasta sauce (press) which already is infused with ingredients like garlic and basil. While I would every now and then do a version of it with spicy sausage added to it, as well as use only beef minced meat, this recipe is nearer to what we have grown up with. Lots of Parmesan cheese on top is a must!
SPAGHETTI BOLOGNESE
Pour 2 tablespoons of oil and toss in the onions, carrots and celery sautéing until they get soft.
Add the minced meat, increase the heat and continue sauteing, and smashing the meat with a wooden spoon, until all the meat has been sautéed and a nice color has been achieved.
Deglaze with the wine and let the alcohol evaporate.
Add the tomatoes, the Tomato Pasta Sauce and the 400 ml of warm water, season with the salt and pepper. reduce the heat to low and simmer for about 30 minutes
Reduce the heat to low and simmer for about 30 minutes.
Bring the 5 litres of water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes.
Add the chopped oregano and thyme, stir and remove from heat.
Strain the pasta and return to the saucepan with the meat and the sauce.
SPAGHETTI BOLOGNESE
Servings: 5 People
Ingredients
- 500 grs Spaghetti
- 650 grs Pork , minced
- 275 ml Tomato Pasta Sauce , press for Recipe Tomato Pasta sauce
- 400 ml Chopped Tomatoes , canned
- 400 ml Water , warm
- 1 Red Onion , finely chopped
- 1 Celery Stick , cut in very small cubes
- 1 small Carrot , cut in very small cubes
- 2 tablespoons fresh Oregano , home grown and finely chopped
- 1 tablespoon fresh Thyme , home grown and finely chopped
- ½ teaspoon Smoked Paprika
- 120 ml red Wine , preferably a Tuscan one
- 100 grs Parmesan cheese
- 5 litres Water
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a large pot bring the 5 litres of water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep saucepan over medium heat pour 2 tablespoons of oil and toss in the onions, carrots and celery sautéing until they get soft. Add the minced meat, increase the heat and continue sauteing, and smashing the meat with a wooden spoon, until all the meat has been sautéed and a nice color has been achieved. Deglaze with the wine and let the alcohol evaporate.
- Add the tomatoes, the Tomato Pasta Sauce and the 400 ml of warm water, season with the salt and pepper and reduce the heat to low and simmer for about 30 minutes until all the ingredients come together and the sauce has reduced and is thick.
- Add the chopped oregano and thyme, stir and remove from heat. Keep aside.
- Strain the pasta and return to the saucepan with the meat and the sauce. Turn off the heat, stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Toss for an extra minute and serve in a deep dish, add the Parmesan cheese and serve.
