Spaghetti Bolognese
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Spaghetti Bolognese
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- ½ onion
- 1 carrot
- celery with leaves, stick
- basil fresh
- 100 g pancetta flat
- tomato paste double concentrate
- 300 g pork mince
- 300 g Veal mince or beef
- 500 ml beef stock
- 200 ml red wine
- oregano
- salt
- black pepper
- extra virgin olive oil
- 3 pinches rock salt
- 5 L water
- parmesan
Instructions
- Break off the celery leaves and put them aside.
- In preparation for the spaghetti Bolognese, cut up the carrot, celery, onion and pancetta and mix it together in the food processer.
- Put the saucepan on the stove at a medium heat and add some extra virgin olive oil.
- Add the mixture that you just made from the food processor and stir well. Cook this for 5 minutes until it becomes nice and golden.
- Add in both types of mince and stir well. Break the mince down using a wooden spoon and blend it in well with the other ingredients.
- Add salt, pepper and oregano and mix it through as well.
- When 80% of the mince has turned brown, add 200ml the red wine and cook it until it evaporates.
- Chop up the basil and celery leaves and add it to the Spaghetti Bolognese sauce. Mix it through…and take time to smell the beautiful aroma...
- Add 3 tablespoons of tomato paste into the mix and stir it well.
- After around 5 minutes you will see that the paste has made a liquid. At this point at the beef stock.
- Cover the saucepan with a lid and cook the Spaghetti Bolognese for 3 hours.
- Add 5L of water to a large pot and bring it to the boil.
- Throw in a few pinches of rock salt, mix it through and add your choice of pasta.
- Cook the pasta for your Spaghetti Bolognese dish until it is al dente, and then strain it well and add it to the saucepan of sauce!
- Mix it together well.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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