Italian recipes
Spaghetti bolognese sauce
5 (1)
195 min
Serves 6 - 8
Italian
Ingredients
- For the beef mixture For the beef mixture
- 1 tbsp olive oil 15 ml olive oil
- 1 lb ground beef 455 g ground beef
- 1 whole cinnamon stick 1 whole cinnamon stick
- 3 clove all spice (or 1/2 tsp all spice powder; crushed) 3 clove all spice (or 1/2 tsp all spice powder; crushed)
- For the onion, celery and carrot mixture For the onion, celery and carrot mixture
- 2 tbsp olive oil 30 ml olive oil
- 2 carrots, finely chopped 2 carrots, finely chopped
- 2 celery sticks, finely chopped 2 celery sticks, finely chopped
- 1 medium red onion, finely chopped 1 medium red onion, finely chopped
- 1 medium yellow onion,finely chopped 1 medium yellow onion,finely chopped
- For the tomato sauce For the tomato sauce
- 1 tbsp olive oil 15 ml olive oil
- 4 medium, ripe fresh tomatoes, skinned 4 medium, ripe fresh tomatoes, skinned
- 1 can whole tomatoes (400g) 1 can whole tomatoes (400g)
- 1 sprig fresh oregano (or 1 tsp dried oregano) 1 sprig fresh oregano (or 1 tsp dried oregano)
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- For the bolognese sauce For the bolognese sauce
- 3 garlic cloves, minced 3 garlic cloves, minced
- 1 tbsp red wine vinegar 15 ml red wine vinegar
- 2 tbsp fish sauce 30 ml fish sauce
- 1 tbsp tomato paste 15 ml tomato paste
- 1 cup beef stock 240 ml beef stock
- 1 tbsp Worcestershire sauce 15 ml Worcestershire sauce
- 1/2 tsp sugar 2.5 ml sugar
- Spaghetti or penne cooked al dente (about 120g per serving) Spaghetti or penne cooked al dente (about 120g per serving)
- Freshly grated Parmesan cheese Freshly grated Parmesan cheese
- Fresh basil leaves for garnishing (optional) Fresh basil leaves for garnishing (optional)
Method
Brown the beef
In a frying pan over medium high heat add the olive oil, ground beef, cinnamon stick and all spice. Brown the beef and continue cooking for a total of 15 minutes over medium low heat, stirring often and breaking up any lumps that may form. Move the beef to a bowl (discard cinnamon stick) and keep warm. Discard any juices from the frying pan.
Saute the onion, carrot and celery
Return the frying pan on the heat and add the 2 tablespoons of olive oil. Heat olive oil and add the onions, carrots and celery. Cook over medium low heat until the vegetables are soft and the onions are caramelized (about 10 to 15 minutes).
Cook the tomatoes
While the onion mixture is cooking, cook the tomatoes. In a pressure cooker add 1 tablespoon of olive oil, the fresh and canned tomatoes and the oregano. Season with the salt and pepper to taste. Seal the pressure cooker and cook for 10 minutes after the tomatoes come to a boil.
Cook the bolognese
In a pot large enough to hold all ingredients add the browned beef, sauteed onions, carrots, celery and cooked tomatoes. Discard the cinnamon stick and oregano (if using fresh). Add the minced garlic, red wine vinegar, fish sauce, tomato paste, beef stock, Worcestershire sauce and sugar. Stir well and simmer covered over very low heat for 2 hours. Uncover and cook if desired for a few minutes more, until you get the right consistency for the sauce.
To serve the bolognese sauce, cook pasta al dente, according to directions on the package. Serve the pasta in individual dishes, cover with the bolognese sauce and top with the grated Parmesan cheese. Garnish optionally with fresh basil leaves.
In a frying pan over medium high heat add the olive oil, ground beef, cinnamon stick and all spice. Brown the beef and continue cooking for a total of 15 minutes over medium low heat, stirring often and breaking up any lumps that may form. Move the beef to a bowl (discard cinnamon stick) and keep warm. Discard any juices from the frying pan.
Saute the onion, carrot and celery
Return the frying pan on the heat and add the 2 tablespoons of olive oil. Heat olive oil and add the onions, carrots and celery. Cook over medium low heat until the vegetables are soft and the onions are caramelized (about 10 to 15 minutes).
Cook the tomatoes
While the onion mixture is cooking, cook the tomatoes. In a pressure cooker add 1 tablespoon of olive oil, the fresh and canned tomatoes and the oregano. Season with the salt and pepper to taste. Seal the pressure cooker and cook for 10 minutes after the tomatoes come to a boil.
Cook the bolognese
In a pot large enough to hold all ingredients add the browned beef, sauteed onions, carrots, celery and cooked tomatoes. Discard the cinnamon stick and oregano (if using fresh). Add the minced garlic, red wine vinegar, fish sauce, tomato paste, beef stock, Worcestershire sauce and sugar. Stir well and simmer covered over very low heat for 2 hours. Uncover and cook if desired for a few minutes more, until you get the right consistency for the sauce.
To serve the bolognese sauce, cook pasta al dente, according to directions on the package. Serve the pasta in individual dishes, cover with the bolognese sauce and top with the grated Parmesan cheese. Garnish optionally with fresh basil leaves.
Cook's notes
Refrigerate leftover sauce for 1 to 2 weeks. Reheat in the microwave or in a cooking pot over low heat and serve over pasta.
Comments (1)
rachat de credit
Mar 23, 2011
Maybe you'll want to get a twitter icon to your site. I just bookmarked this site, although I must do this manually. Just my advice.
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