Spaghetti Bolognese is a type of Italian pasta with the addition of ground beef and tomatoes. There are several options for preparing this dish, and it is difficult to say which recipe is classic. Bolognese pasta is very widespread, it can be seen on sale both in fast food establishments and in expensive restaurants. Each cook prepares this dish in his own way. Below are a few spaghetti recipes that are considered authentic Italian.
Classic Italian
This spaghetti bolognese recipe may seem complicated because it uses Italian authentic products. You can replace them with more familiar counterparts, but this will inevitably affect the taste of the dish. You will need:
- 1 tablespoon olive oil;
- 50 grams of pancetta, finely chopped;
- 1 large onion, coarsely chopped;
- 3 garlic cloves, thin circles;
- 500 grams of minced beef;
- 2 teaspoons of dried Italian herbs ;
- 1 small carrot, peeled, chopped finely;
- 1 stick celery, chopped;
- 400 grams of ripe chopped tomatoes;
- 2 dry bay leaves;
- 500 grams of spaghetti;
- basil leaves for serving;
- Parmesan for serving.
How to cook Italian pasta bolognese?
The recipe for classic spaghetti bolognese looks like this. Heat the oil in a deep thick-bottomed frying pan over low heat. Place the pancetta there and fry for 2 minutes. Put the garlic and onions. Fry for 2 minutes or until the onions soften. Increase fire to maximum. Add the minced meat. Continue cooking by stirring with a spoon or spatula to break the lumps for 5 minutes or until brown.
Add a mixture of seasonings, celery and carrots. Stir fry for 3 minutes. Add chopped tomatoes and bay leaf. Bring to a noticeable boil. Reduce heat to medium-low and simmer for 20 minutes or until the mass is reduced and thickened. As can be seen in the photo, spaghetti bolognese should not be a liquid dish.
Meanwhile, boil the spaghetti, slightly salted. Drain the water. Place pasta on serving plates. Place bolognese sauce on top, sprinkle with chopped parmesan.
Spicy pasta
Spaghetti Bolognese recipe with minced meat and spicy seasonings is a delicious pasta preparation with fried bacon and tomato sauce. Fresh homemade Bologna gravy when added to fresh pasta allows you to achieve an unusual taste and aroma. Serve spicy spaghetti bolognese with cheese and garlic bread. This is a great idea for a wholesome dinner or dinner party.
For this dish option you will need:
- 400 grams of Spaghetti pasta;
- 250 grams of ground beef;
- 4 strips of smoked bacon, finely chopped;
- 1 onion, finely chopped;
- 3 cloves of garlic, minced;
- 2 carrots, finely chopped;
- 1 fresh red chili, minced;
- 2 cups homemade tomato puree;
- 1 glass of red wine, optional;
- 1 teaspoon dried oregano;
- 1 sprig of basil leaves, torn by hand;
- salt to your taste;
- black pepper powder, to taste;
- a quarter cup of parmesan cheese, finely grated;
- olive oil for cooking.
How to Cook Spicy Bolognese Pasta
To start making spaghetti, prepare the ingredients separately. Cook the pasta to al dente and mash the tomato, set aside.
Heat 3 to 4 tablespoons of olive oil in a thick frying pan over low heat. Place the bacon and sauté until golden brown. Put onions, garlic and carrots to it. Add oregano and saute the vegetables over medium heat until cooked. Stir periodically so that they do not burn.
After they cook, add the minced meat and sauté until cooked. It takes 10 to 12 minutes. After the mince is fried, add the tomato puree, basil, chili and wine.
Bring the Bolognese sauce to a boil and simmer over low heat until you get a strong aroma. Once it is ready, mix it with spaghetti and Parmesan cheese and lightly fry it at high temperature. Pepper and salt to your taste. Add more chili if you like strong spiciness.
Serve hot spaghetti bolognese with extra cheese and garlic bread.
Spaghetti with Brussels Sprouts and Rosemary
As can be understood from the above, Bolognese is a hearty meat sauce, named after the Italian city of Bologna, which traditionally uses ripe tomatoes as an aromatic base. But why stop there when a huge amount of other delicious vegetables is available? This recipe suggests making classic spaghetti bolognese with minced meat with a special additional ingredient - Brussels sprouts. To use it in the form of leafy greens, simply tear off the leaves from the stems, if necessary, adjust their size. Their crisp texture and taste delightfully complement the dish.
What you need?
For this recipe you will need:
- 500 grams of minced beef;
- 300 grams of spaghetti;
- 250 grams of tomato sauce;
- 200 grams of Brussels sprouts;
- 4 cloves of garlic;
- 2 carrots;
- 1 yellow onion;
- a bunch of parsley;
- a bunch of rosemary;
- 2 tablespoons unsalted butter;
- a quarter cup of grated pecorino cheese.
How to cook bolognese with brussels sprouts?
A recipe with a photo of spaghetti bolognese with herbs looks like this. Wash and dry all vegetables. Heat a medium pot of salt water to a boil over high heat. Peel and mince the garlic. Peel and cut into small cubes carrots and onions.
Tear off rosemary leaves from the stems, then chop coarsely. Cut and discard the stems of the brussels sprouts. Tear off all the leaves and discard the dark and wilted. Cut the rest into small pieces.
In a large frying pan, heat a tablespoon of olive oil over low heat. Add garlic, carrots, onions and rosemary, season with pepper and salt. Fry, stirring occasionally, for 4 to 6 minutes, until the vegetables have softened and become aromatic. Add ground beef. Fry, often breaking a lump with a spoon, from 4 to 6 minutes, or until brown and cooked. Carefully drain any excess fluid.
Add tomato sauce and a glass of water to a pan with vegetables and beef, adjust the amount of pepper and salt to taste. Increase the heat to high and bring the mixture to a boil. Then turn the heat on and simmer the sauce over low heat, stirring regularly, for 7 to 9 minutes, until it thickens.
While the sauce is cooking, add the pasta to the pot of boiling water. Cook for 8 to 10 minutes, or until al dente. Drain the water, leaving in a separate container near a glass of broth.
Add cooked pasta, butter, Brussels sprouts and half a glass of pasta broth to the saucepan. Cook over medium heat, stirring frequently. The sauce should cover the pasta completely, and Brussels sprouts should turn bright green. If the sauce seems too thick, gradually add the remaining water from the pasta preparation to achieve the desired consistency. Remove from heat and adjust the amount of pepper and salt.
Arrange the prepared spaghetti bolognese in four serving plates. Sprinkle with parsley and cheese. Enjoy it!
Vegan (Lean) Bolognese Pasta
Bolognese sauce is a hearty and aromatic dish supplement. In its classic composition, it contains beef, and is also served with grated cheese. However, there is another version that does not contain animal products. This dish is perfect for vegans or fasting. For a plant-based version of pasta bolognese you will need:
- 2 tsp olive oil;
- 1 small onion, chopped in cubes;
- 1 small carrot, peeled and diced;
- 2 small stalks of celery, finely chopped;
- 1 medium onion fennel, in small cubes;
- 4 garlic cloves, grated;
- 2 tablespoons of white wine vinegar;
- 2 cups vegetable broth;
- 1 cup green lentils;
- 2.5 cups of chopped stewed tomatoes;
- 2 tsp dry oregano;
- 2 tsp parsley, dry;
- 1 tsp basil, dry;
- 250 grams of vegan spaghetti;
- half a glass of soy or rice milk;
- quarter tsp sea salt;
- half tsp freshly ground black pepper.
Cooking Vegetable Spaghetti Bolognese
In a large deep frying pan, heat the oil. Add onions, celery, carrots, fennel and garlic. Cook, stirring frequently, until the juices released evaporate for about 15 minutes. Add vinegar and a wooden spoon to remove any pieces sticking to the bottom of the pan. Pour in the broth and water and mix, put the lentils, tomatoes, oregano, parsley and basil. Reduce heat to medium and simmer for 45 minutes, stirring regularly.
Meanwhile, bring a large pot of water to a boil and cook spaghetti. Drain the water.
Add milk to the Bolognese sauce and continue to simmer another 10 minutes. Season with salt and pepper. Divide the pasta into four serving plates and lay the sauce on top of each serving.