Hello, I am Laura. Today, I’m gonna show you how to prepare traditional bolognese spaghetti sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Traditional Bolognese Spaghetti Sauce Recipe
Traditional Bolognese Spaghetti Sauce is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Traditional Bolognese Spaghetti Sauce is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have traditional bolognese spaghetti sauce using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Bolognese Spaghetti Sauce:
- Get 2 tbsp olive oil, extra virgin
- Get 1/4 cup butter
- Get 4 celery stalks finely diced
- Take 3 carrots finely diced
- Get 1 large onion finely diced
- Make ready 125 grams or pancetta diced
- Take 4 garlic cloves very finely diced
- Take 1 cup diced mushrooms
- Get 1 salt
- Take 1 fresh ground pepper
- Prepare 1 kg lean ground beef
- Make ready 1 cup white cooking
- Take 1 1/2 cup milk
- Prepare 28 oz can of diced tomatoes (with juice)
- Prepare 1 cup beef stock
- Take 156 ml tomato paste
- Make ready 1 (Optional) Oregon, Basil, bay leaf
Instructions to make Traditional Bolognese Spaghetti Sauce:
- Heat butter and oil together in large saucepan (medium heat)
- When butter melts, add onion, carrots, celery, garlic, and pinch of salt. Sauté until tender, stirring often (about 5 minutes)
- Add the diced mushrooms and /pancetta. Sauté until meat is golden (about 8 minutes)
- Turn heat to med/high and add beef 1/3 at a time! Stir and break apart the beef between additions. Adding gradually let’s liquid evaporate, which is key to browning meat (not boiling it)
- Once all meat is added, keep cooking until meat caramelizes and just starts to get crispy in spots (4-6 minutes). Watch that meat doesn’t burn (you want more liquid to evaporate and meat to caramelize which concentrates flavors)
- When you see golden bits of meat sticking to the pan, stir occasionally while lowering heat to medium and continue cooking for another 10 minutes to evaporate more liquid.
- Keeping heat at medium, pour into pan. With a wooden spoon, scrape all the brown bits that were stuck to the bottom of the pan. Push all the meat around to make sure you’ve scraped everything off the bottom. When you’re finished, the will be evaporated (about 2-3) min. Lower heat just a bit and don’t let the meat stick again
- Add milk, diced tomatoes with juices, beef stock, tomato paste, optional herbs, 1 tsp salt, and a healthy dose of freshly ground black pepper.
- Bring to a boil and then turn down to low heat and let simmer, half covered, for about 4 hours, stirring once in a while. Trust me… Its worth it.
- If sauce starts sticking before 4 hours, make sure it’s at lowest heat, or add some water. You want the sauce to reduce until its thick and more oil-like than watery. Taste the sauce and season with salt and pepper (I also add Parmesan cheese some times) until you get the flavor you like. Remove from heat and enjoy!
So that is going to wrap this up for this distinctive dish traditional bolognese spaghetti sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
