Kitchen Italian Genuine quick........ Group

RE: Spaghetti alla Bolognese.

Here is my one, as you can see it is very similar. Have been making it through the years but I will definately be giving yours a shot! Buon Appettito!!!

Spaghetti Bolognaise

This is my best ever favourite! It cannot get better than this! ..Comes from the Step-By-Step Cookbook ..I think by Hilary Biller

This meat sauce originated in the Italian city of Bologna.

Ingredients: (I always add bacon bits & freshly crushed garlic ...Makes it soo much nicer! You may also add a bit of fresh parsley to counter act garlic breath!)

2tbsp olive oil
2tbsp butter
1large onion, chopped
4 sticks soup celery, sliced
1 carrot, peeled and grated
500 g (18 oz ) lean beef mince
1 x 400 g can peeled tomatoes, sliced & juice reserved
120 ml (4 fl oz) white or red wine
250 ml (8 fl oz) water
2 tbsp tomato paste
1 tsp sugar
1 bay leaf
Salt and freshly ground black pepper
1 tsp dried oregano, or 1 tbsp chopped fresh oregano
500 g (18 oz) spaghetti

1 Heat olive oil and butter, add onion and fry until soft, then add celery and carrot. Stir-fry for a few minutes.

2 Turn up heat, add mince, and brown, stirring to break up the mince lumps. A potato masher does an excellent job.

3 Add tomatoes with juice, wine, water, tomato paste, sugar, bay leaf, salt pepper and oregano.

4 Cover and simmer very gently for 1 hour. Remove from heat and discard bay leaf.

5 Just before serving, bring a large pan of water to the boil. Add 1 tbsp oil and 1 tsp salt to water, then add spaghetti, and boil for 12 minutes. Drain, and serve with meat sauce: either serve individually on very hot plates, or serve the spaghetti and the sauce separately in large serving bowls, accompanied by a salad.
SERVES 4-6


TIPS

• Some rashers of streaky bacon fried with the onion enhance the flavour of the sauce.
• This Bolognese Sauce freezes very well.
• It is a popular trend nowadays to make homemade pasta, and it really is quite simple: sift 400 g (14 oz) white bread flour into a heap on a surface. Make a hollow in the centre and break 3 eggs into the hollow. Add approximately 1-2 tbsp water. Using a fork in a circular motion, work in the eggs. Knead by hand until the dough is smooth. Shape into a ball, and rest, covered, for 30 minutes. Then knead quickly and divide the dough in half, keeping one half covered while you work on the other. Roll the dough out thinly and evenly on a floured surface. Cut into the desired shapes. Dry the pasta for at least 1 hour before using. Cook in boiling, salted water, and remember that homemade pasta cooks quickly, taking 4-6 minutes.
• To store celery, trim the sticks and place them in a jar of iced water in the refrigerator.

RE: Spaghetti alla Bolognese.

I can see this will be a very good recipe! Thank You!