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Home Ground Beef Recipes / Beef Mince Recipes

Original Italian Spaghetti Bolognese

in Ground Beef Recipes / Beef Mince Recipes
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Original Italian Spaghetti Bolognese
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The Bolognese sauce is an absolute classic from Italy, whether as spaghetti sauce or for the preparation of lasagna, this is how Italian flair comes into your own four walls. But how do you prepare the original spaghetti Bolognese? I’ll show you how you can easily cook Italian Bolognese yourself and the secret of the original recipe.

This recipe for Italian Bolognese sauce is just amazing. The secret – it has to cook for a long time, which makes it incredibly aromatic.

Original Italian Spaghetti Bolognese

Original Italian Spaghetti Bolognese

1610Deda1Afd520Bb08Eb245D0536E4Ee6591D3620D98C7B997B4644Effc1138?S=30&D=Blank&R=GGretel Shaw
Nothing compares to the original Italian spaghetti bolognese. You always see this on every restaurant's menu, and here is an amazing recipe to try for yourself.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 437 kcal

Ingredients
 
 

  • Celery Isolated On White Background. Top View2 stalks celery
  • Carrot Vegetable With Leaves2 medium carrots
  • Red Onion2 medium red onion
  • Raw Meat Mince500 grams ground beef (minced beef)
  • Decanter Of Milk500 ml milk
  • White Wine Swirling In A Goblet Wine Glass, Isolated On A White Background1 dash white wine - dry
  • Fresh Butter Pieces125 grams butter
  • Tomatoes400 grams tomatoes - chopped
  • Garlic2 cloves garlic
  • Crushed Tomatoes200 ml passata or crushed tomatoes (tomato puree with seeds removed)
  • Bowl Of Beef Bone Stock1 cube beef stock (beef broth or beef bouillon)
  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper
  • Oregano (Origanum Vulgare) Leaves1 pinch oregano

Instructions
 

  • Prepare the onions, celery and carrots by cutting them into small cubes. Melt the butter in a pan and add a little olive oil. Now add the finely chopped cubes and let cook for 30 minutes in the fat. Make sure that the fat does not get too hot, and the butter does not burn. The medium setting on the stove is sufficient; the less, the better.
  • While our so-called Soffritto is cooking, we take a large pan and let it get hot on the stove.
  • Now we enter the ground beef in without adding fat and fry it sharply. When it is crumbly, add a little salt and then deglaze with a dash of white wine.
  • Then we add the 500 ml milk, stir everything well and let it boil again.
  • Now add the canned tomatoes and the soffritto (if you like them less fat, then put the vegetables in a sieve and drain the fat, although the entire vegetable flavour is in the fat and should therefore be added to the sauce) to the minced meat and stir well.
  • Cut the garlic into fine slices and put in the Bolognese sauce.
  • Now add a stock cube and cook the sauce with coarse salt and pepper to taste.
  • Patience is now required because the original Bolognese sauce should simmer as long as possible, at least 3 hours, but ideally 5 hours. While it is simmering, always make sure that there is enough liquid left. As soon as it gets less, gradually add a little tomato puree. You can also give in a sip of milk if the sauce gets too thick for you.
  • Shortly before turning off the heat, season the sauce again with salt, pepper and oregano.
  • Serve with your favourite pre-cooked pasta.

Nutrition

Calories: 437kcalCarbohydrates: 15gProtein: 21gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 109mgSodium: 293mgPotassium: 784mgFiber: 3gSugar: 10gVitamin A: 4688IUVitamin C: 17mgCalcium: 156mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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