Hello, I am Kate. Today, I will show you a way to make bolognese ragu with spaghetti recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Bolognese Ragu with Spaghetti Recipe
Bolognese Ragu with Spaghetti is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Bolognese Ragu with Spaghetti is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have bolognese ragu with spaghetti using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Bolognese Ragu with Spaghetti:
- Get 3 or 4 medium onions
- Prepare 3 medium carrots
- Make ready 3 or 4 sticks celery
- Make ready some streaky smoked or pancetta lardons
- Take 1 kg minced beef, or half beef half /veal
- Take 1 large glass dry vermouth
- Take 1 couple sprigs fresh rosemary
- Make ready 1-2 tsp dried sage
- Make ready 2 big cloves garlic
- Take 2 tins plum tomatoes
- Make ready half litre beef stock (or a little more)
- Get Salt and black and white pepper
- Prepare To finish: grated lemon zest, 1 clove garlic, crushed, a few sprigs of rosemary, very finely chopped, spaghetti and grated Parmesan to serve
Instructions to make Bolognese Ragu with Spaghetti:
- First make the soffritto, finely chop the onion, carrot and celery and sweat it down gently in a large pan with plenty of olive oil, put the lid on, and stir every so often, for about 15 to 20 minutes. You want everything to be soft, sweet and golden, but not browned.
- While the vegetables are cooking fry the until the fat is rendered, then remove from the frying pan and add the minced beef. Fry this until browned and any meat juices released have bubbled away.
- When the vegetables are cooked, add the garlic, fresh rosemary and stir until the aromas are released, then pour the vermouth in to the pan. This has to be plain dry vermouth, you can use instead, as Antonio suggests, but vermouth keeps longer, is cheaper and does the same job.
- Tip the meat into the pan too and deglaze the frying pan with a little more vermouth. Add that to the pan together with the dried sage, tinned tomatoes and the stock. Cut the tomatoes up roughly. Add lots of black pepper, and some white pepper too if you have some. Add a little more stock if you need to, you should have quite a loose soupy mixture so there’s lots of liquid to cook away.
- Put the lid on and simmer on a low heat, stirring every now and then, for about 1 and a half to 2 hours. Taste, and add more salt and pepper if you need to. Keep cooking until most of the liquid has been absorbed.
- When you’re ready to eat, cook the spaghetti, drain and toss in melted butter, salt, pepper and a little Parmesan cheese. Then add to the ragu some grated lemon zest, the crushed garlic and finely chopped rosemary. This is a tip from Jamie Oliver, it adds a lovely zingy finish to the beef. Serve the ragu on top of a pile of spaghetti, with some grated Parmesan.
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