| Spaghetti Bolognese |
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Description |
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Spaghetti Bolognese in a form popular outside of Italy, consists of a meat sauce served on a bed of spaghetti with a good sprinkling of grated Parmigiano cheese. Although Spaghetti alla Bolognese are very popular outside of Italy, it never existed in Bologna, where ragù is served always with the local egg pastas tagliatelle or lasagne. Spaghetti is a durum wheat pasta from Naples, and the Naples Ragù of a meat flavoured thick tomato sauce clings much better to slippery spaghetti than Bologna's ground beef ragù.
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Recipe:
Coustesy of Pietro Bozatto
In 150 ml Olive Oil (not Extra Virgin)
Fry 2 Finely choped large onions
3 grated carrots
&
3 stalks celely finely chopped (include leaves)
(mushrooms optional)
continue to fry until onions soften and start to change colour
Add
1lb Quality Lean Minced Beef
(fry until starts to change colour)
Add 2 glasses Red Wine
Add 2 bay leaves
gently simmer for 3 mins with lid on
Add
500g Tomato passata
Simmer for 15 mins
over a 3 hour period
keep adding a passata carton of hot water
and kepp reducing the sauce
15 mins before the desired consistency is achieved
season with Sea Salt, Ground Black Pepper
and 2 large pinches of freshly chopped Flat Leaf Parsley
remove Bay Leaves before serving
With spaghetti or Penne
Garnish with parmesan cheese
and a small pinch of Chopped Parsley