Creamy, aromatic, meaty and surprisingly delicate in taste is the appetizing pasta dish that we would like to present to you in today's article. We have selected the perfect recipe for Spaghetti Bolognese Original for you, which impresses with its authentic Italian taste. The Bolognese sauce in this paste recipe is not the usual tomato and meat sauce. Onions, celery, minced meat, pancetta, tomatoes, milk and white wine harmonize perfectly here and offer a surprising taste experience.
Ingredients for Spaghetti Bolognese:
30 ml (2 tbsp) extra virgin olive oil
60 ml Butter
1 yellow onion, chopped small
2 large carrots, peeled and diced
2 sticks of celery, finely chopped
4 garlic cloves, crushed and chopped
125 g pancetta (belly bacon), thin slices, finely chopped
1 tsp salt
Freshly ground black pepper
500 g minced meat (beef or mixed)
100 ml white wine, dry, e.g. Chardonnay
250 ml milk
1 large tomato, diced
250 ml beef broth
Parmesan, freshly grated
200 g Spaghetti (also Pastasorte, eg Pappardelle, Tagliatelle)
Fresh basil
Preparation:
Preheat pot to medium temperature.
Add the olive oil and butter to the pot and stir until the butter melts.
Add onion, carrots, celery, garlic and 1/2 teaspoon salt. Sauté the vegetables while stirring for about 5 minutes so that they become soft.
Add 1/3 of the minced meat and stir well. Crumble the mince as you go.
As soon as the minced meat becomes darker, repeat the same process with the remaining two parts minced meat.
Let everything cook for another 10 minutes. Stir occasionally and be careful not to burn the mince.
Then add the pancetta or bacon and fry for another 10 minutes until it becomes golden and crispy.
Then pour in the wine and stir everything well for 2-3 minutes. Use the wooden spoon to scrape the pieces of minced meat from the bottom of the pot. Stir everything again and reduce the heat.
Add milk, tomatoes, beef broth, 1/2 teaspoon salt, and a generous amount of freshly ground black pepper.
Let the Bolognese sauce simmer for 2-3 hours.
Cook the spaghetti in salted water until al dente and then drain the cooking water. Drizzle the cooked spaghetti with a splash of olive oil and stir well.
Arrange the spaghetti in plates and spread the Bolognese sauce on top.
Serve the Spaghetti Bolognese Original with lots of freshly grated Parmesan and 2-3 basil leaves.
