Spaghetti Bolognese Recipe/ Ragu' Alla Bolognese

The key to my spaghetti bolognese recipe is of course the bolognese sauce recipe I take such pride in. Image: Spaghetti BologneseSpaghetti bolognese is one of the most popular and well known Italian dishes around the world! A surprisingly simple sauce to prepare then left alone to simmer on low for approx. 3 hours.

The traditional way that the Italians serve spaghetti Bolognese is not with spaghetti. They would never dream of that in Italy! Homemade pasta noodles called tagliatelle, is the usual accompaniment to their traditional ragu sauce. Here in North America and other parts of the world, tagliatelle to us is dried or fresh pasta known as fettuccine. That all being said, if you want to keep it more traditional, use homemade fresh or dried fettuccine in place of spaghetti for all your Italian pasta recipes.

Remember there are many organic, whole grain and gluten free pastas that are available to us today!

Spaghetti Bolognese Recipe

Ingredients:
  • 3 tbsp. butter
  • 2 tbsp. extra virgin olive oil
  • 1 medium onion, chopped very fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 3 oz. bacon or pancetta finely chopped. (I used 1-1/2 strips thick double smoked bacon)
  • 8 oz. ground beef
  • 8 oz. ground pork
  • 2 sprigs of fresh oregano, chopped or 1/2 tsp dried
  • Sprinkle of nutmeg
  • 1 bay leaf- optional
  • 1/2 cup dry white wine
  • 3/4 cup milk (I halved this with coconut milk)
  • 3-1/2 cups of fresh, (skins removed and chopped) or canned tomatoes
  • 2 cups organic beef broth
  • Fresh grated Parmesan
  • 1 1b fresh tagliatelle or fresh or dried fettuccine.
Preparation:
  1. Heat butter and oil in saucepan, add onion, carrot, celery and/or bacon or pancetta.
  2. Cook over medium heat for approx. 8 minutes, stirring occasionally.
  3. Add ground beef, pork, oregano and nutmeg to pan.
  4. Season with salt and pepper.
  5. Stir fry for about 5-7 minutes, do not brown the meat, only until it changes color.
  6. Pour in the wine, boil for 3 minutes until wine is reduced, then stir in milk.
  7. Reduce heat and simmer for 5-7 minutes.
  8. Add tomatoes, beef broth, (reserving ½ cup broth to add to sauce as it boils down.)
  9. Add bay leaf. (Remove after 1 hour)
  10. Partially cover and simmer very gently over low heat for 2-1/2 to 3 hours.
  11. Add in remaining beef broth as sauce gets thick.
  12. Boil pasta until al dente, toss sauce with pasta and serve with fresh grated Parmesan and salt and pepper to taste.

Prep time: 30 min.
Cook time: 180 min.
Serves: 6
Live Long and Mangia!

Health Benefits: Coconut milk is lactose free, low fat substitute for milk by those with lactose intolerance. It is very popular choice among vegans as a dairy alternative in baking.

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