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Traditional Classic Spaghetti Bolognese

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It is very seldom that I make my traditional classic Spaghetti Bolognese because it takes a minimum of 3 hours to simmer.

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. Usually, the pasta is white because refined flour is used, but whole wheat flour may be added.  Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.

Yield: 4 servings

Traditional Classic Spaghetti Bolognese

an image of a blue delft plate filled with Traditional Classic Spaghetti Bolognese

It is very seldom that I make my classic Spaghetti Bolognese because it takes a minimum of 3 hours to simmer. Most busy working moms don't have that luxury. I fortunately do, so I can indulge in this timeless classic.

Ingredients

  • 500gr Spaghetti
  • 500 gr ground beef
  • 500 gr Italian sausage (or use all beef)
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • ½ cup finely grated celery
  • 2/3 cup finely grated carrot
  • 1 small finely diced onion
  • 4 cloves garlic finely chopped
  • salt & freshly ground pepper to taste
  • 2 bay leaves
  • ½ tsp dried thyme (or 1 teaspoon fresh thyme)
  • 1 tsp dried oregano (or 2 teaspoon fresh oregano, chopped)
  • 1 tbsp fresh Italian parsley
  • 1 tsp sugar
  • 1 tsp Italian Herbs
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 1 cup dry white wine (sub white wine vinegar and chicken stock)
  • 1 cup beef stock
  • 2 tbsp tomato paste
  • 1 can plum tomatoes, chopped with liquid
  • 1 cup passata
  • Parmesan cheese and parsley to garnish

Instructions

  1. In a saucepan heat oil and butter.
  2. Add carrots, celery, onions, and sauté for 3 minutes.
  3. Add ground meat, salt, and pepper to taste and cook until the meat is no longer pink.
  4. Add the herbs and the nutmeg.
  5. Add wine and simmer until evaporated.
  6. Finally, add the tomatoes, bay leaves, tomato paste, passata, sugar, and beef stock and simmer slowly, stirring occasionally, for 2 hours partially covered.
  7. Add the milk and parsley and simmer for another hour.
  8. If sauce becomes dry, (which it shouldn’t) add ½ cup stock or passata whenever necessary.
  9. When almost ready to serve, bring a large pot of salted water to a boil.
  10. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes.
  11. Drain, and add either some olive oil or butter.
  12. Serve with freshly grated parmesan cheese and parsley.

Notes

Prepared, tried, and tested Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1172Total Fat 68gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 44gCholesterol 196mgSodium 1327mgCarbohydrates 57gFiber 4gSugar 12gProtein 69g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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Why does spaghetti bolognese not exist in Italy?

In Italy, this sauce is generally not served with spaghetti because it tends to fall off the pasta and stay on the plate. Instead, the people of Bologna traditionally serve their famous meat sauce with tagliatelle (tagliatelle alla bolognese)

Traditional Classic Spaghetti Bolognese

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The History Of Spaghetti Bolognese

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