Spaghetti with Homemade Bolognese Sauce – The Perfect Spag Bol !
Why have spaghetti and sauce from a jar when it’s so easy to make your own Bolognese. My Spaghetti with Homemade Bolognese Sauce is my version of the classic Italian meat sauce that uses a mixture of ground meats, tomatoes, fresh herbs, some heavy cream and of course, a splash of red wine.
This basic recipe lets you finish the dish with the herbs and spices that allows this Bolognese sauce to be your own. I am using spaghetti today, but experiment. Traditionally it is served with tagliatelle, but other great choices are pappardelle, fettuccine as well as rigatoni and penne pastas. A final touch would be a nice crusty bread.
=== 🍽🍸🥩 RECIPE ===
Family Size Recipe – Serves 6
1.5 pounds (680 g) ground meat (I used a combination of beef, veal and pork)
1 pound (453 g) loose Italian sausage meat
1 28 ounce (794 g) can crushed tomatoes
1 tablespoon tomato paste
1 stalk celery
1 medium onion
3 cloves garlic
3 tablespoons fresh basil, finely chopped
3 tablespoons fresh parsley, finely chopped
1 tablespoon olive oil
4 ounces (120 ml) dry red wine (can use dry white also) – OPTIONAL
4 ounces (120 ml) heavy cream
Salt & Pepper
1 pound (450 g) of spaghetti
Using a food processor, finely chop the carrot, celery, onion and garlic. Set aside.
In a large bowl, combine the ground meat and sausage. Mix to combine.
Heat a large pot or Dutch oven over medium-high heat, and brown the meat. Remove to a bowl and set aside. Drain off any excess liquid.
To the same pan, add the olive oil and the vegetable mixture. Season with some salt and pepper, and cook until softened. Add the tomato paste and allow to cook for a minute or two. Stir to combine with the vegetables, and cook for another 2 or 3 minutes. Add the meat mixture, tomatoes, and the wine. Stir to combine.
Bring to a boil, then reduce to a simmer covered for at least one hour.
Just before serving, add the basil, parsley and heavy cream. Stir well to combine. Taste for seasoning.
Serve over pasta, with grated Parmigiano-Reggiano.
Play with the herbs. I like fresh basil, but you can add oregano, or to spice it up, add some hot pepper flakes.
=== 📢 MENTIONED IN THIS EPISODE ===
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=== 📑 CHAPTERS ===
00:00 – About Today’s Episode
00:35 – Welcome to Let’s Celebrate TV
01:14 – Spaghetti Bolognese
01:54 – Browning the Meats
03:37 – Add the Vegetables
05:11 – Tomatoe Paste
05:47 – Combine the Meat and Vegetables
06:14 – Add Crushed Tomatoes
06:50 – The Wine
07:17 – Stir and Simmer
07:38 – After Simmering for 1 Hour
08:18 – Add Heavy Cream
08:58 – Adding Herbage
10:20 – Combine with the Pasta
11:06 – Finish with Cheese and Herbs
11:28 – Tasting and Recipe Recap
12:27 – Social Media & Video Recommendations
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