Spaghetti with Bolognese Sauce

What is the most famous Italian dish? Spaghetti, of course. And the sauce that best complements it? The meat sauce that originates from the Italian Gothic city of Bologna, which jealously guards its simple yet precious recipe. We reveal the original recipe for preparing authentic Bolognese sauce.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 150 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

pasta

  • 500 g Pasta, spaghetti, whole grain

sauce

  • 500 g Tomato sauce, without salt

  • 2 cups Soup base, beef, cube

  • 25 g Butter, unsalted

  • 2 teaspoons Oil, olive

  • 1 piece Onion, raw

  • 1 piece Green, tuber

  • 1 piece Carrot, fresh

  • 50 g Meat, pork, smoked bacon

  • 1 piece Meat, chicken, liver

  • 500 g Meat, beef, side

  • 2 spoons Alcohol, Wine, White

  • 1 cup Milk, partially skimmed

  • 2 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

Steps

  1. Wash the vegetables, peel or clean them, and finely chop. Remove the gall from the liver and cut it into smaller pieces along with the pancetta.

  2. Pour the tomato pulp into a pot, add the broth, and simmer over low heat.

  3. In another pot, heat the oil and butter. Sauté the onion in the heated fat until it softens slightly. After two minutes of sautéing, add the carrot and celery so that the onion juice does not overpower the flavor of the other vegetables. Sauté everything for another minute, then add the pancetta and finally the liver. Mix everything well.

  4. Increase the heat and add the ground meat. Stir quickly and sauté until the water in the pot completely evaporates. Once the meat is nicely browned, pour in the wine. When the wine's aroma is no longer noticeable, add the milk, salt, and pepper, and mix everything well.

  5. Add the hot pulp and cook for two hours over moderate heat. Stir the sauce occasionally while cooking. Remove from heat and let the sauce cool.

  6. Fill a large pot with water (at least 2 liters) and add a handful of coarse salt. When the water boils, add the spaghetti and a drop of oil to prevent the spaghetti from sticking together. Cook for about eight minutes. Be careful not to overcook the pasta; it should remain 'al dente'.

  7. Remove the pasta from the heat, drain, serve on plates, and top with the sauce. Garnish with a basil leaf and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 92.27 kcal
  • Fat: 3.67 g
    • Saturated Fat: 1.47 g
  • Carbohydrates: 4.68 g
    • Sugars: 2.65 g
  • Protein: 7.16 g
  • Fiber: 0.51 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.