Simple Bolognese
Simple Bolognese

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Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, simple bolognese. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

Simple Bolognese is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Simple Bolognese is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook simple bolognese using 17 ingredients and 7 steps. Here is how you can achieve it.

Components of Simple Bolognese:
  1. Take 500 g beef mince
  2. Get 2-3 carrots (depending on size)
  3. Take 1 large onion
  4. Get 1 celery stick
  5. Prepare 2 large cloves of garlic
  6. Make ready 100 g mushrooms (optional)
  7. Make ready 200 ml red wine (or cooking red wine)
  8. Make ready 1 beef stock cube
  9. Get 2 tbsp finely chopped Thyme & Rosemary
  10. Prepare 2 tbsp Worcestershire sauce
  11. Make ready Splash vinaigrette
  12. Take pack Spaghetti
  13. Get 1 tin chopped tomatoes
  14. Make ready Drizzle of olive oil
  15. Prepare 1 tbsp tomato paste
  16. Take Salt & pepper (to taste)
  17. Get 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.

To Make Simple Bolognese:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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