"Spaghetti bolognese" is somewhat the worst swear word in Bologna. "Ragù! It's Ragù!" I don't know how often I heard that before I finally stopped saying bolognese...and also the combination with spagghetti can apparently get you in trouble here. It needs to be eaten with tagliatelle made with fresh egg dough. The thing is: Try it and you'll find out that Spaghetti bolognese and Tagliatelle al Ragù are actually two different dishes and after you have tried the original you will never go back to spag bol, trust me! So here's the recipe, if you want to give it a go. By the way: This goes perfectly with my recipe for handmade pasta!
Ingredients (for 4 ):
-2 tbsp olive oil
- 2 large onions, chopped
-3 garlic cloves, crushed
-2 medium size carrots, chopped
- 1 Stick of celery
- 1kg lean minced beef
- 1 large glasses of red wine
-1 glass of beef broth
-800g of fresh chopped tomatoes (It's okay to cheat and use 2 cans instead :-))
-2 fresh or dried bay leaves
- salt and freshly ground black pepper
- to your liking: one large red chili
- freshly grated parmesan cheese, to serve
Preparation:
First you'll have to prepare the "soffritto", which consists of the onions, carrots and celery. Simply fry them together with
the olive oil in a large pot for about 3 minutes. Now you can add the garlic (and if you use it the chili). Keep frying foranother 2 minutes.
Now add the minced beef and increase the heat. Fry until it's brown, then add the red wine and the broth. When it has reduced a bit stir in the tomatoes and add the by leaves.
Cover with lid and let it simmer for about an hour. Stir it from time to time, when it has thickened enough it's done.
Now put it on top of the pasta or mix it it Italian style in a large bowl. Sprinkle some cheese over and when your brother says "Mh Spaghetti bolognese" reply "Ragù! It's Ragù!"
Buon Appetito!
-2 tbsp olive oil
- 2 large onions, chopped
-3 garlic cloves, crushed
-2 medium size carrots, chopped
- 1 Stick of celery
- 1kg lean minced beef
- 1 large glasses of red wine
-1 glass of beef broth
-800g of fresh chopped tomatoes (It's okay to cheat and use 2 cans instead :-))
-2 fresh or dried bay leaves
- salt and freshly ground black pepper
- to your liking: one large red chili
- freshly grated parmesan cheese, to serve
Preparation:
First you'll have to prepare the "soffritto", which consists of the onions, carrots and celery. Simply fry them together with
the olive oil in a large pot for about 3 minutes. Now you can add the garlic (and if you use it the chili). Keep frying foranother 2 minutes.
Now add the minced beef and increase the heat. Fry until it's brown, then add the red wine and the broth. When it has reduced a bit stir in the tomatoes and add the by leaves.
Cover with lid and let it simmer for about an hour. Stir it from time to time, when it has thickened enough it's done.
Now put it on top of the pasta or mix it it Italian style in a large bowl. Sprinkle some cheese over and when your brother says "Mh Spaghetti bolognese" reply "Ragù! It's Ragù!"
Buon Appetito!