Ingredients
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- 6 Red onion
- 4 Salt
- 800 g Canned diced tomatoes
- 1000 g Ground beef
- 4 Balsamic vinegar
- 6 Celery
- 2 cube Beef bouillon cube
- 200 g Bacon
- 1000 g Spaghetti
- 4 Carrot
- 4 Olive oil
- 4 Rosemary
- 6 Bay leaves
- 4 tsp Tomato puree
- 4 clove Garlic
- 8 Grated Parmesan cheese
- 4 Ground black pepper
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
Cut onion, garlic, and carrot into small cubes. Peel the celery and also chop it finely. Remove rosemary leaves from the stem and chop. Slice the bacon into thin strips. In a large pot or deep frying pan, heat 1 tablespoon of olive oil.
Step 2
Fry bacon, rosemary, garlic, and vegetables, stirring occasionally, for about 10-15 minutes or until they are evenly golden brown.
Step 3
Add the minced meat and fry over high heat for 5-10 minutes, breaking up clumps with a spatula. Add tomatoes, tomato puree, vinegar, and bay leaf. Meanwhile, dissolve the bouillon cube in 400 ml of hot water. Pour the broth into the meat, stir well, and bring to a boil. Add pepper, reduce the heat to low, cover, and simmer for 1 hour, stirring from time to time. Remove the lid and cook for another 15-20 minutes until the liquid has evaporated and the sauce has thickened.
Step 4
Boil the spaghetti in salted water until al dente. When the pasta is ready, drain the water, reserving 1 cup on the side.
Step 5
Grate the Parmesan on a fine grater. When the sauce is ready, taste it again and add pepper and vinegar, if necessary. Carefully remove the bay leaves. Mix the spaghetti into the sauce. If the sauce is too thick, thin it with the remaining pasta water. Serve the spaghetti bolognese sprinkled with Parmesan.
Recipe Story
We're about to dive headfirst into a bona fide Italian masterpiece – Spaghetti Bolognese. This is not your usual microwave dinner, mind you; we're talking about the real deal, packed with flavour and history that'll blow your bloody mind.
Our saga begins in Bologna, Italy, back in the late 18th century. This is the birthplace of the Ragu alla Bolognese, a robust, meat-based sauce that makes your average marinara look like child's play. We're talking about ground beef that's been cooked to perfection, with a blend of flavours that will absolutely tantalise your palate.
I’m going to teach you how to make this a Spaghetti Bolognese that’ll have your guests screaming for more. Now, pay attention. We're going to introduce some secret weapons into this – carrots, celery, and a cheeky bit of bacon. Yeah, you heard me right. This is going to take your Bolognese to another bloody level. The mix of sweet veggies and savoury bacon adds a depth of flavour that you just can't beat.
Picture this – a pan sizzling with the perfect blend of beef, onion, garlic, and bacon. Just when you think you've hit the jackpot, boom, in come the diced tomatoes, a spoonful of tomato puree, a drizzle of balsamic vinegar, and a sprinkle of bay leaves. It's like the grand finale of a fireworks show, and we're just getting started.
Now, here's a tip from the top. In Bologna, they don't usually serve this beautiful sauce with spaghetti. Nope, they pair it with tagliatelle, a wider pasta that soaks up the sauce like a sponge. But you know what? To hell with it. We're rebels, so we're going with spaghetti.
Once your sauce has simmered into a mouth-watering medley of flavour, toss in your perfectly cooked spaghetti. Finish it off with a generous helping of Parmesan, and there you have it – a Spaghetti Bolognese that would make any Italian nonna proud.
So get your pans ready, sharpen those knives, and let's get stuck in. This is going to be a Spaghetti Bolognese that you'll never forget. Now let's get cooking!
