| Craig French|
17th April, 2012 - Tasty Tuesdays Recipe #15 - Spaghetti Bolognese
Bolognese sauce is a meat-based sauce for pasta originating from Bologna, Italy.
It is customarily used to dress tagliatelle and may also be used to prepare "lasagne alla Bolognese". In Bologna ragù alla Bolognese is known simply as ragù.
Outside of Italy Bolognese sauce often refers to a tomato sauce with meat (beef or pork)
1 large onion, diced
100 g pancetta, cut into 3cm strips or rindless streaky bacon
2 cloves garlic
1 tsp oregano, chopped
450 g minced beef
1 x 400 g canned chopped tomatoes
250 ml beef stock
2 tbsp balsamic vinegar
175 ml red wine
1. Heat the olive oil in a large saucepan over a medium heat. Add the onions and bacon, and soften, without browning for 5 minutes, stirring occasionally.
2. Stir in the garlic and oregano and continue cooking for a further minute. Tip in the beef and fry until the meat juices have almost dried up.
3. Add the tomatoes and their juice, the stock vinegar, wine. Bring to a simmer and cook until most of the liquid has cooked down - about 20 minutes. Stir in the basil leaves.
4. Bring a large pan of lightly salted water to the boil, and add the spaghetti. Cook until 'al dente' - it should have a slight bite - about 8-10 minutes. Drain the spaghetti in a colander and return to the pan. Drizzle with olive oil and season with freshly ground black pepper.
5. Divide the spaghetti between 4 plates and top with the mince. Scatter with Parmesan shavings before serving.
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