Hello everyone, Happy Spring to you, hope this wonderful season will bring new colourful moments in your life. In fact to celebrate Spring, my husband treated me with one of my top favourite dishes of all, Spaghetti Bolognese. He is really good in cooking this dish as he likes to stick to the traditional spaghetti Bolognese recipe which means using very few ingredients and slow cooking.
I really enjoyed the results as the mince meat and the vegetables blend amazingly well with each other producing a sweet, flavourful, pleasant, savoury texture. We used the most basic ingredients and avoided the bacon, the cream, milk and butter instead used a good extra virgin olive oil, and a pinch of sugar (to replace the sweetness of cream and milk) which I think didn’t change the taste at all, on the contrary you could feel the authentic flavour of all the ingredients. I definitely recommend trying this version of the amazing classic dish and you won’t be disappointed. I promise!
Cooking time: 180 minutes
This recipe serves 4 people
For this special recipe you will need:
500 gr of Spaghetti pasta
300 gr of mince beef meat
150 gr of mince pork meat
50 gr of carrot
50 gr of celery
50 gr of onion
300 gr of plum canned tomatoes
1/2 glass of Dry White Wine (it is very important for the wine to be dry as it makes a difference on the taste)
10 gr of fresh parsley
A parsley infusion stock ( 300ml of hot water with some chopped parsley, black pepper and salt)
Extra Virgin olive oil
1 teaspoon of sugar
First of all, prepare the parsley infusion stock by simple adding on a deep container 300 ml of boiling water, then add 10 gr of fresh chopped parsley, some black pepper and a pinch of salt.
Then, prepare the “soffritto” (chop the carrots, celery and onion into small pieces) and cook them for about 1-2 minutes in a frying-pan on a low-medium heat. After that, add to the vegetables, the beef and pork mince meat and cook it until slightly golden, later, add the black pepper, a pinch of salt and the 1/2 glass of white wine.
Let the wine evaporate and then add the tomato sauce with a pinch of sugar (to take away the acidic taste) and 150 ml of vegetable stock. At this stage, cover with the lid and allow to cook on a low-medium heat for about 2 hours making sure to add the vegetable stock when needed.
Tips: The “ragu alla bolognese” is cooked when it is creamy and all the ingredients have blend together.
Taste and add salt and black pepper if needed. Now all you need to do is cook the pasta (al dente) and once it is cooked drain it and mix the pasta with the ragu. Add some parmesan shavings for a perfect final touch.
I really hope you will like this recipe as much as I did, (well done to my husband) in fact whenever he is cooking it, I get really excited to the idea of the ragu alla bolognese bubbling in the kitchen, it makes me feel cheerful and that life moment immediately becomes a pleasant one. You know, growing up I have learned that being surrounded by few good, positive people and those simple things like (the sensations this kind of dish gives to me) are the key for a peaceful life.
Happy cooking and see you on the next recipe!
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