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Spaghetti Bolognese Recipe

   
 

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     Spaghetti Bolognese

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8
Preptime   30 minutes

Ingredients
1 Tb. olive oil
4 oz. bacon or pancetta, diced
1 1/2 cups chopped yellow onion
3/4 cups diced carrots
3/4 cups diced celery
1 Tb. minced garlic
1 tsp. salt
1/2 tsp. black pepper
2 bay leaves
 
1/2 tsp. dried thyme
1/4 tsp. dried oregano
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 lb. ground beef or ground veal
1/2 lb. ground pork sausage, removed from casings, or ground pork
2 Tb. tomato paste
1 cup red wine
2 14.5-oz. cans crushed tomatoes and their juice

Instructions
ADDITIONAL INGREDIENTS- 1 14.5-oz. can tomato sauce; 1 cup beef or chicken stock or broth; 2 tsp. sugar; 1/4 cup heavy cream; 2 Tb. unsalted butter; 3 Tb. chopped fresh parsley leaves; 1 lb. spaghetti; 1 cup freshly grated Parmesan.
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered (about 4-5 minutes). Add the onions, carrots, and celery and cook, stirring, until soft (about 4-5 minutes). Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink (about 5 minutes). Add the tomato paste and cook, stirring, (1-2 minutes). Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated (about 2 minutes).
Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful (about 1 1/2 hours). Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente (about 8-10 minutes). Drain. Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternately, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another time.)


Originally Submitted
9/7/2010





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