Authentic spaghetti Bolognese

    Authentic spaghetti Bolognese

    20saves
    5hr30min


    76 people made this

    About this recipe: A simple, yet authentic Italian pasta dish. Homemade ragu is made with beef mince, tomatoes, mushrooms, beef stock and seasonings, then served on top of spaghetti.

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 80g finely chopped onion
    • 1 clove garlic, finely chopped
    • 60g finely chopped celery
    • 30g butter
    • 450g lean minced beef
    • 1/2 teaspoon caster sugar
    • 1 teaspoon salt
    • 1/2 teaspoon dried mint
    • 175g chopped mushrooms
    • 175g tomato puree
    • 600ml beef stock
    • 2 teaspoons dried basil
    • 450g spaghetti
    • 1 teaspoon olive oil
    • 3 tablespoons salt
    • 1 tablespoon chopped fresh parsley, for garnish
    • 4 tablespoons grated Pecorino Romano cheese

    Method
    Prep:45min  ›  Cook:2hr  ›  Extra time:2hr45min  ›  Ready in:5hr30min 

    1. In a large frying pan, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
    2. Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
    3. In a large bowl, combine tomato puree and beef stock; pour liquid and basil to pan. Simmer over very low heat for about 2 hours, stirring occasionally.
    4. Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
    5. When ready to serve, combine pasta with meat sauce; serve on a warmed plate or bowl topped with parsley and Pecorino Romano cheese.

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    Reviews (2)

    2

    Delicious - 21 Jun 2012

    0

    I have tried many different recipes for spag bol and this is my least favourite. I just didn't enjoy the flavours at all. I will stick to my own receipe in future. - 04 Jan 2013

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