Spaghetti Bolognese
ID: fad81821...
A classic Italian meat sauce made with a rich combination of minced beef and pork, slowly simmered with finely diced aromatic vegetables, red wine, and tomatoes. This flavorful sauce is perfect served over spaghetti and topped with freshly grated parmesan cheese.
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🍳 Cooking Flow
Sauté finely diced onion, carrots, and celery in olive oil until soft. → Brown the minced beef and pork on high heat, then season with salt and pepper. → Deglaze the pan with red wine and reduce, then stir in tomato paste and oregano. → Add canned tomatoes and water, cover, and simmer on low for 30 minutes to 8 hours. → Adjust seasoning and serve over cooked spaghetti with parmesan and basil.
Cooking Steps
Brief Cooking Order
Sauté finely diced onion, carrots, and celery in olive oil until soft. → Brown the minced beef and pork on high heat, then season with salt and pepper. → Deglaze the pan with red wine and reduce, then stir in tomato paste and oregano. → Add canned tomatoes and water, cover, and simmer on low for 30 minutes to 8 hours. → Adjust seasoning and serve over cooked spaghetti with parmesan and basil.
Introduction
A classic Italian meat sauce made with a rich combination of minced beef and pork, slowly simmered with finely diced aromatic vegetables, red wine, and tomatoes. This flavorful sauce is perfect served over spaghetti and topped with freshly grated parmesan cheese.
Step 1
Finely dice the onion, carrots, and celery stalks.
Step 2
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 3-4 minutes until the onions become translucent.
Step 3
Turn the heat to high and add the beef and pork mince. Use a wooden spoon to break up the meat in the pot, browning it thoroughly.
Step 4
Season the browned meat and vegetables with salt and pepper.
Step 5
Pour in the red wine to deglaze the pot, stirring to release any browned bits from the bottom. Let the liquid bubble and reduce by half.
Ingredients List
Important Notes
Using a combination of beef and pork mince provides a better balance of flavor, fat, and tender texture.
Browning the meat thoroughly on high heat is essential for developing a rich, savory base flavor.
The longer you simmer the sauce (up to 8 hours), the deeper and more complex the flavor will become.
If the sauce is too watery at the end of simmering, remove the lid and let it simmer on medium heat for a few minutes to reduce and thicken.
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