Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, traditional spaghetti al ragù bolognese. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video. Gramigna al ragù di salsiccia - gramigna pasta with sausage ragù. The Kitchen with Great Italian Chefs.
Traditional Spaghetti Al Ragù Bolognese is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Traditional Spaghetti Al Ragù Bolognese is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have traditional spaghetti al ragù bolognese using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Traditional Spaghetti Al Ragù Bolognese:
- Prepare 2-4 rashers bacon, diced
- Take 2 brown onions, finely diced
- Prepare 2 carrots, finely diced
- Take 2 celery sticks, finely diced
- Make ready 2 garlic cloves, crushed
- Make ready 2-3 Rosemary sprigs
- Take 500 g beef mince
- Make ready 800 g Italian whole tomatoes
- Take Handful basil leaves
- Get 1 tsp dried oregano
- Take 2 tbsp tomato paste
- Get 1 beef stock cube
- Make ready 125 ml white wine
- Get 6 cherry tomatoes, halved
- Get 1 dash nutmeg
- Prepare 500 g spaghetti
- Take 1 cup full cream milk
- Get Parmesan cheese
Bring a large pot of water to a boil. If you don't like this very traditional Italian recipe, that's fine, but this is as authentic as it gets. This recipe for traditional spaghetti bolognese is a tasty and economical way to feed your family! Ground beef slowly braised in aromatic tomato sauce with Don't get me wrong the Bolognese sauce is as traditional as they get.
Steps to make Traditional Spaghetti Al Ragù Bolognese:
- Cook the bacon on a medium heat
- Add the onion, carrot, celery sticks, garlic and the leaves from the rosemary and cook until soft for about 10 minutes, stirring often
- Move the vegetables to one side, increase the heat to high and add the beef mince, stirring until the beef is completely browned
- Add the Italian tomatoes, a handful of basil leaves, 2 tbsp tomato paste, tsp oregano, 125ml white wine, beef stock cube and 6 halved cherry tomatoes. Stir, breaking up all the tomatoes and bring to a boil. Add a dash of nutmeg.
- Reduce to a gentle simmer and cover with a vented lid. Cook for 1 hr, stirring occasionally
- When the sauce is nearly finished, reduce 1 cup milk to 1/3 its volume on the stove and mix in with the sauce
- Cook 500g spaghetti in about 5L boiling water for 10 minutes, stirring occasionally
- Drain the spaghetti and serve with the sauce, parmesan and basil to taste
It does comes from the city of Bologna. This spaghetti al ragu recipe is honestly my entire childhood on a plate. It is a treasured family recipe that I have always praised, and have at long last managed to persuade my step-father to allow me to share. I know that everyone think's their mum's or family's spaghetti Bolognese is the best that there. There are strict rules, that many restaurants in the US don't follow, like ragu is never accompanied with spaghetti.
So that’s going to wrap this up with this special food traditional spaghetti al ragù bolognese recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
