Onion and garlic should be cooked on olive oil, with small pancetta pieces, and you need to add celery and carrot….
I don’t know a person that does not like spaghetti Bolognese! This traditional italian dish made of pasta, minced meat and tomato is prepared by almost everyone in the western culture. But, most of the amateur cooks makes a few “mistakes” when preparing it.
First of all, Pasta bolognese is probably one of the most popular italian dishes in the world. While most of the world prepares it with spaghetti pasta, in Bologna it is prepared with tagliatelle (a type of pasta similar to long flat ribbons; check the photos).
It is always prepared with minced beef, never pork or turkey. In the end, you add white wine and pelati.
Original Bolognese sauce is being cooked at least one and a half hours on medium heat and has an exact list of ingredients. You should not combine what you have in the fridge and call it Bolognese sauce 🙂 no, no!
2 Tbsp olive oil
1Tbsp unsalted butter
1/4 cup minced pancetta
1 cup minced celery
2/3 cup minced carrot
1/2 cup minced onion
1 lb ground beef chuck
salt and freshly ground pepper to taste
1 cup milk
1/2 cup dry white wine
1 1/2 cup canned plum tomatoes, chopped with liquid
1 lb pasta
freshly grated parmesan cheese – optional garnish
And now the recipe:
- Put olive oil and onion in a sauce pan together with pancetta and cook for 6-8 minutes.
2. Add celery and carrot and saute for 3 minutes.
3. Add beef, salt and pepper and cook until beef is no longer pink.
4. Add milk and simmer gently, stirring occasionally, until milk is evaporated.
5. Add wine and simmer until evaporated.
6. Finally, add tomatoes and simmer slowly on medium heat.
7. If sauce becaomes dry, add 1/2 cup of water whenever necessary.
8. When almost ready to serve, bring to boil a large pot with salted water. Cook the pasta until it’s tender but still firm to bite.
9. Drain the pasta, pat dry and return to the pot. Add the butter to keep it from sticking together.
10. Add your sauce to the pasta and toss to combine.
11. Top with freshly grated parmesan cheese.