- 400g Spaghetti Pasta
- 1 Tablespoon Olive Oil
- 1.1 Lb. Ground Beef
- 1 medium brown Oniondiced
- 1 teaspoon Garlic
- 1 can diced Tomatoes
- 1 teaspoon Tomato Sauce
- 1/4 teaspoon Basil - Dried
- 1/4 teaspoon Oregano
- 1/4 teaspoon Parsley - Dried
- 1/4 teaspoon Celery Stalk
- 1/3 Parmigiano Cheese
- As needed: Water
- For a better design, use chopped Green Onion
- Instead of Parmigiano, use Parmesan Cheese
- Instead of Spaghetti, use Tagliatelle Pasta
In addition, you can also add
- 1 Beef Stock Cube
Prepare the Spaghetti
Cook pasta according to packet instructions, but make sure to be al-dente. Once boiling, continue with the recipe.
Cook the ground beef
Heat oil in a large frypan over medium-high heat, and add the ground beef when hot. Cook till the meat is brown, breaking it apart using an egg flip. Once the beef has browned, add onion, garlic, and stir through. If you want to use the beef stock cube (as a variation), put it in boiling water (read the instructions from its back), then add it over the beef. If you'll not use it, just add water (1/2 cup should be enough).
Simmer the Bolognese Sauce
Add the canned tomatoes and the tomato sauce to the pan and stir through. Turn the heat to low and let it simmer for 15–20 minutes. If you want the sauce to be thicker, see what I've written at the "directions" section (above).
Once pasta is cooked, drain and rinse. Serve Bolognese sauce over cooked pasta, and top with Parmigiano cheese and sprinkle some green onion leaves (for better design). Serve hot. Enjoy!
Spaghetti Bolognese is one of the most searched recipes from Italian Cuisine. If you search for the original spaghetti Bolognese recipe, here it is. You can also learn here about the history and the secret of making the best Bolognese sauce.
Content on this page…
Spaghetti Bolognese is one of the cheapest pasta recipes, a dish with great flavor, simple, yet very economical. Probably that’s why it is the world’s preferred pasta (with red sauce)… it has it all: a red sauce with ground meat (usually beef), spaghetti (the most known and chosen type of pasta), herb seasonings, and (of course) the tomato sauce. I don’t prepare for my family spaghetti Bolognese because they are cheap to be prepared, nor because they are simple or easy, I cook this meal only because it offers a great taste. Because there are so many variations, I chose last night to prepare it after the original recipe, with few modifications regarding the seasoning herbs (changed a bit the seasoning amount). My family usually likes simple foods (even if I am a cook and can prepare complex dishes), love the simple fact they can taste the main ingredient’s flavor. Italian cuisine is based on this type of thinking, where simple is better than any complex dish. You can easily add extra vegetables to this dish to increase your vegetable serves and decrease the cost of the meal. Try carrot, zucchini, mushrooms, capsicum, and celery.
The first visible difference is that Bolognese is a meat sauce, with just a bit of tomato for flavor. Marinara sauce, on the other hand, is formed only from tomato sauce and herb seasonings (fresh or dried are the only variations). Spaghetti Marinara is cheaper to prepare than Bolognese, but unpopular because of the lack of meat. Marinara pasta is mostly prepared by vegetarian and vegan persons, and bolognese pasta is prepared worldwide, by any “meat-eater” person.
There are two great methods to thicken your Bolognese sauce. One method is to simmer it – you can simmer the sauce at low heat for quite a long time without affecting the flavor (the flavor will be improved). Many Bolognese sauces are simmered for more than 30 minutes if you want to have a great meal. Another method is to thicken it by adding 2 tbsp of cornstarch, roux or flour, but the taste will change a bit. Simmer for 10 minutes at low heat (or until it is enough thickened for your taste). As you can see, by simmering you can thicken the sauce, no matter what method you apply. If these methods are not enough, add a small tin of tomato paste (in addition to any method above). Adds both flavor and thickening mojo.
Fresh tomatoes contain natural enzymes which will break down pectin and other other thickening components. By heating rapidly to a boil (or nearly so) at first, you will deactivate these enzymes. Then reduce to a low simmer to preserve flavor components during the remainder of cooking. If you don’t do this first step, the sauce will turn watery and you’ll spend a much longer time thickening it again by reduction (or other means). Note that this advice only applies to sauce made from fresh tomatoes. Canned tomatoes have already been heated in the canning process, so the enzymes should already be deactivated. Canned tomatoes can just be simmered slowly.
The first Bolognese pasta did not include spaghetti at all. The name comes from a Tagliatelle recipe in Bologna that was rich in ragù. In Italy, ragù is a term used to describe a type of meat sauce that has been cooked for many hours over low heat. All ragù boasts many ingredients, which vary from region to region. In fact, “alla bolognese” is only one of the various different ragùs developed in Italy.
It is difficult to trace the real origins of the Spaghetti Bolognese. While most of the world believes that Spaghetti Bolognese originated from Bologna, it’s really just a legend. According to Lepore Matteo, a city council member of Marketing for Bologna, the city intends to use the false legend surrounding the origin of Spaghetti Bolognese to their advantage, using it to connect Bologna ambassadors abroad. Lepore adds that they can also make good use of the ingredients that may actually have Bologna origins, even though such products have not helped to promote Bologna that much. While this special Italian cuisine continues to attract attention from all corners of the world, the origins of Spaghetti Bolognese still remains a mystery.
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