Spaghetti Bolognese

Recipe No.: W-6

InternationalItalian110 minServes 6

Ragù alla bolognese is the slow-cooked meat sauce of Bologna, Italy, traditionally served there with tagliatelle or in lasagne rather than spaghetti; 'spaghetti bolognese' with a tomato-heavy sauce became popular in English-speaking countries and differs considerably from the original.

Origin of the dish: Bologna, Italy — The original Bolognese ragù is traditionally served with tagliatelle; spaghetti Bolognese is a version popular outside Italy

Ingredients for Spaghetti Bolognese

• For the sauce
• 3 tbspolive oil
• 1onion, 1 carrot and 2 celery stalks, finely chopped
• 3garlic cloves, chopped
• 600 glean ground beef
• 2 tbsptomato paste
• 1 can(400 g) crushed tomatoes and 1 cup beef stock or water
• ½ cupmilk
• 1 tspsalt, ½ tsp pepper, 1 tsp dried oregano and 2 bay leaves
• To serve
• 500 gspaghetti, Parmesan and basil

Method

1. Heat the oil and cook the onion, carrot and celery 8 to 10 minutes until soft, adding the garlic for a minute.
2. Add the meat and break it up, browning for about 10 minutes until dry, then stir in the tomato paste for 2 minutes.
3. Add the tomatoes, stock, milk, seasonings and bay leaves, bring to a boil, then simmer very gently 60 to 75 minutes partly covered until thick.
4. Cook the spaghetti in boiling salted water until al dente and drain.
5. Toss the pasta with half the sauce and serve with the rest of the sauce, Parmesan and basil.

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