If you are looking for a traditional bolognese recipe it is not here (If you are looking for a traditional ragu alla bolognese recipe from Emila Romagna go here) If you are a lover of the classic world renown spaghetti bolognese carry on.
It’s probably one of the most popular dishes throughout Europe. It uses spaghetti from southern Italy and a sauce somewhat to a Neapolitan ragù.
In most spaghetti bolognese’s you will find a combination of beef mince, tomatoes, parmesan & herbs. This creates something delicious & easy to make.
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- Large Pot
- 500 g Spaghetti
- 75 ml Extra virgin olive oil
- 1 large Onion finely diced
- 3 cloves Garlic finely sliced
- 500 g Beef mince
- 750 g Passata
- 175 ml Dry red wine or white wine
- Fresh basil Stalks can be finely sliced & simmered with the sauce
- Sea salt & pepper
- In a large sauté pan over a medium-low heat sauté the onions for 6-7 minutes until soften. Add the garlic and sauté for 1 minute.
- Turn up the heat and add the beef mince and season with salt and pepper. Now break up the mince using a wooden spoon and keep stirring letting the meat liquid evaporate. Once the mince has browned turn down the heat to medium.
- Next add the wine and with a wooden spoon deglaze the pan (scrape any brown bits stuck to the bottom of the pan). Once the wine has evaporated add the passata and oregano. Bring to the boil then turn the heat to low and let simmer for at least 1 hour adding water if needed. Check and stir once every 15-30 minutes.
- When the Bolognese is nearly finished, add the basil then taste and season with salt and pepper. Then cook the pasta in a pot of generously salted boiling water until al dente. Drain the pasta and stir into the Bolognese sauce.
- Serve fresh from the pan with freshly grated parmesan.
- Rinse the passata jar with 100ml water, shake and add into the sauce.