SPAGHETTI BOLOGNESE

 

                         Picture Credit: Pinterest.com

By Tolani

Spaghetti Bolognese is a classic Italian-inspired dish, but what sets it apart from other spaghetti dishes is its rich, meaty sauce and deep, savory flavor profile. This rich, savory pasta dish has found a permanent place in kitchens and restaurants across the world, even though its roots go back to a humble Italian meat sauce. What exactly makes Spaghetti Bolognese so special? And how is it different from other spaghetti dishes we love?

At the heart of Spaghetti Bolognese is the Bolognese sauce, a thick, slow-cooked meat sauce that originated from Bologna, Italy. Traditionally known as ragù alla Bolognese, this sauce is not just about tomatoes. In fact, the main focus is on minced beef (or a beef-pork mix), slowly simmered with onions, garlic, carrots, celery, tomatoes, red wine, and sometimes a touch of milk or cream to mellow the acidity and add creaminess.

Ingredients

Spaghetti pasta

Minced beef (or a mix of beef and pork)

Onions

Garlic

Carrots (optional)

Celery (optional)

Tomato paste

Fresh or canned tomatoes

Milk or cream (optional)

Cooking oil

Thyme

Bay leaf (optional)

Salt and pepper

Water or stock

Grated cheese (optional, for topping)

Preparation

Heat a bit of oil in a pot. Add chopped onions and garlic, then sauté until soft. You can also add chopped carrots and celery at this stage for extra flavor.

Add the minced meat and cook until it’s browned. Break it apart as it cooks to avoid lumps.

Stir in some tomato paste and then add blended or chopped tomatoes. Add your herbs (like thyme or bay leaf if you have one.) You can also pour in a splash of milk or cream to make the sauce smoother and richer.

Lower the heat and let the sauce simmer gently. Stir occasionally and add water or stock if it gets too thick. The longer you simmer, the better the flavor.

In another pot, boil some salted water. Add the spaghetti and cook until tender but firm. Drain and set aside.

Serve the spaghetti with the Bolognese sauce on top. Sprinkle grated cheese if you like.