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Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, simple bolognese. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Get Simple Bolognese Recipe from Food Network. Bolognese is the international name for ragù alla Bolognese, a long-simmering Italian meat sauce traditionally used for lasagna and tagliatelle. The sauce starts with a base of soffritto—aromatic vegetables such as onion, carrot, and celery—cooked in olive oil until soft.
Simple Bolognese is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Simple Bolognese is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have simple bolognese using 17 ingredients and 7 steps. Here is how you cook it.
Active ingredients of Simple Bolognese:
- Make ready 500 g beef mince
- Take 2-3 carrots (depending on size)
- Make ready 1 large onion
- Make ready 1 celery stick
- Take 2 large cloves of garlic
- Prepare 100 g mushrooms (optional)
- Get 200 ml red wine (or cooking red wine)
- Take 1 beef stock cube
- Prepare 2 tbsp finely chopped Thyme & Rosemary
- Take 2 tbsp Worcestershire sauce
- Make ready Splash vinaigrette
- Make ready pack Spaghetti
- Make ready 1 tin chopped tomatoes
- Prepare Drizzle of olive oil
- Make ready 1 tbsp tomato paste
- Take Salt & pepper (to taste)
- Get 1 tbsp double cream (or milk)
Stir in beef and garlic, breaking up meat with back of a spoon. This is a very good recipe for bolognese sauce. Of course, as with most recipes, a little tweaking made it superb. I also fried the bacon first, then removed it from the pan and fried my onion, celery and shredded carrot in the bacon fat.
How to Process To Make Simple Bolognese:
- Prepare all your veggies by peeling and grating the carrots on a fine grate so it's like a mooshy paste. Finely chop onion, garlic, celery and mushrooms.
- Prepare a saucepan filling up with water and adding a tbsp of olive oil and a sprinkle of salt and placing on a medium heat with lid on for the spaghetti later on.
- Heat up a large saucepan (one with a high width) on high heat and add a drizzle of olive oil, once heated add the finely grated carrot and sweat off the carrot for a minute, when done add in all the beef and break the mince with a wooden spoon until almost fully cooked.
- Once the mince is nearly all turned brown add in the onion and garlic and sweat off for a further 2 minutes, then add the celery and sweat for another minute or two and again with the mushrooms. Once the mushrooms are half cooked through (about 4-5 minutes cooking) add in the red wine and cook till it's reduced by 2/3.
- Once the red wine has reduced add in the tin of tomatoes and Worcestershire sauce, cook this for a further 3 minutes and then add the tomato paste and beef stock cube to the remaining watery part the vegetables and meat have left behind (this should give it more flavour and thicken to your preferred thickness, if I want a thick sauce I tend to use gravy as it keeps flavour rather than cornflour) let this then simmer on medium heat for 10-15 minutes to reduce a little.
- While letting the Bolognese reduce you can now add in the spaghetti turning on the heat from medium to high and cooking for 3-4 minutes until al-dente.
- Once the mince has reduced add in the hurbs (rosemary and thyme) and salt and pepper with the cream or milk and stir together turning the heat off. Once the spaghetti is al-dente add it to the Bolognese and mix together with tongs and then serve garnshing with basil and adding parmesan if prefured.
This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. Heat oil in a large heavy pot over medium-high heat. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon. While it's absolutely delicious with pasta, I often like to make a double batch of the sauce and use it throughout the week to make easy dinners.
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