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Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simple bolognese. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Simple Bolognese is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Simple Bolognese is something which I have loved my whole life.
Recipe courtesy of Giada De Laurentiis. Everyone needs a basic spaghetti bolognese recipe that still tastes great, no matter how simple. Get that depth of flavour by cooking the sauce very gently until it's super rich.
To begin with this recipe, we must prepare a few components. You can cook simple bolognese using 17 ingredients and 7 steps. Here is how you cook it.
Active ingredients of Simple Bolognese:
- Prepare 500 g beef mince
- Prepare 2-3 carrots (depending on size)
- Take 1 large onion
- Take 1 celery stick
- Prepare 2 large cloves of garlic
- Get 100 g mushrooms (optional)
- Make ready 200 ml red wine (or cooking red wine)
- Prepare 1 beef stock cube
- Get 2 tbsp finely chopped Thyme & Rosemary
- Take 2 tbsp Worcestershire sauce
- Prepare Splash vinaigrette
- Make ready pack Spaghetti
- Get 1 tin chopped tomatoes
- Prepare Drizzle of olive oil
- Get 1 tbsp tomato paste
- Take Salt & pepper (to taste)
- Make ready 1 tbsp double cream (or milk)
This is not a true Bolognese (which traditionally contains milk), but a simpler version that's also quite versatile. How to make SIMPLE SPAGHETTI BOLOGNESE. Easy and delicious for the whole family! #Stayhome #withme. Growing up, this simple bolognese recipe was a staple in our house.
Instructions 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.
My mom grew up eating spaghetti like this, so it was the way my sister and I grew up eating spaghetti too. This uses simple ingredients but is very tasty nonetheless! Bolognese sauce always tastes better the next day, so it might be best to cook it the day before and refrigerate it, it's also ideal for freezing. Bolognese is so much more than just a meat sauce. It's the ultimate way to transform a package of ground beef into something show-stopping.
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