Spaghetti Bolognese
ID: 4396bd22...
A rich and delicious Italian classic featuring a deeply flavorful beef mince sauce simmered with finely chopped vegetables, tomato passata, and aromatic bay leaves, served over perfectly cooked spaghetti.
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🍳 Cooking Flow
Brown the minced beef, then sauté with chopped onions and garlic paste. → Stir in carrots, celery, and tomatoes, season, and deglaze with beef stock. → Add tomato passata and pasta water, then cover and simmer for 20 minutes. → Boil spaghetti in salted water with olive oil for 10 minutes, then drain. → Assemble by topping the spaghetti with the meat sauce and garnish with parsley.
Cooking Steps
Brief Cooking Order
Brown the minced beef, then sauté with chopped onions and garlic paste. → Stir in carrots, celery, and tomatoes, season, and deglaze with beef stock. → Add tomato passata and pasta water, then cover and simmer for 20 minutes. → Boil spaghetti in salted water with olive oil for 10 minutes, then drain. → Assemble by topping the spaghetti with the meat sauce and garnish with parsley.
Introduction
A rich and delicious Italian classic featuring a deeply flavorful beef mince sauce simmered with finely chopped vegetables, tomato passata, and aromatic bay leaves, served over perfectly cooked spaghetti.
Step 1
Heat a pan on medium-high heat, add a touch of oil, and add the minced beef.
Step 2
Cook the beef mince, breaking it up with a spatula, until all the natural moisture evaporates and the meat is nicely browned.
Step 3
Add the chopped onions and garlic paste to the browned beef, and cook for about 2 minutes to caramelize them and release the onion moisture.
Step 4
Add the finely chopped carrots, celery, and tomatoes. Season with salt and freshly ground black pepper, then stir well.
Step 5
Continue cooking the meat and vegetable mixture until the vegetables soften and any remaining moisture has evaporated.
Ingredients List
Important Notes
Browning the beef first allows you to effectively cook off and remove excess moisture before adding the onions.
Make sure to finely chop the carrots and celery so they melt seamlessly into the sauce during simmering.
Using a tomato passata that already has basil and roasted garlic adds an extra layer of depth to the sauce.
Start cooking your pasta when you are halfway through cooking the sauce so both are ready at the same time.
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