Perfect Spaghetti Bolognese
ID: f43379f8...
A classic Italian ragù made with three types of minced meat (pork, veal, and beef) simmered slowly with soffritto, red wine, and stock. It is a comforting, rich, and deeply flavorful pasta dish.
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🍳 烹飪流程
Sauté and whisk the three minced meats in olive oil to break up any lumps. → Pour in red wine, let the alcohol evaporate, and season with salt and pepper. → Add chopped vegetables and herbs, then stir in the tomato puree and stock. → Simmer slowly on low heat for 45 minutes, then toss with cooked spaghetti and serve with cheese.
烹飪步驟
簡短烹飪順序
Sauté and whisk the three minced meats in olive oil to break up any lumps. → Pour in red wine, let the alcohol evaporate, and season with salt and pepper. → Add chopped vegetables and herbs, then stir in the tomato puree and stock. → Simmer slowly on low heat for 45 minutes, then toss with cooked spaghetti and serve with cheese.
開場介紹
A classic Italian ragù made with three types of minced meat (pork, veal, and beef) simmered slowly with soffritto, red wine, and stock. It is a comforting, rich, and deeply flavorful pasta dish.
步驟 1
Drizzle olive oil into a pan, then add the minced pork, veal, and beef.
步驟 2
Use a whisk to thoroughly stir and break up the meat so that it does not become lumpy.
步驟 3
Place the pan on the heat and continue to whisk the meat as it cooks, allowing the natural water to evaporate and the meat to brown.
步驟 4
Pour in the red wine and let it evaporate, leaving behind the sweet aroma. Season with salt and pepper.
步驟 5
Add the chopped carrots, onions, celery, rosemary, and bay leaves to the pan. Let the vegetables sweat and seal properly.
材料清單
重要提醒
Using a whisk is an excellent culinary trick to keep ground meat fine and loose without forming tough lumps.
Let the water released from the meat evaporate completely before adding wine; this ensures the meat seals and browns beautifully.
Use a red wine that you would enjoy drinking yourself, as its cooked-down flavor will define the sauce.
Slow simmering for at least 45 minutes is crucial to develop the rich, complex flavors of the traditional ragù.
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