:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/Gy3o8BCGbLeDwGJhzRmw/a0f0c41c1278759b6f572a3c58e3bb.jpeg "Traditional spaghetti bolognese recipe")
VIDEORECIPE Traditional spaghetti bolognese recipe
This recipe for traditional spaghetti bolognese is a tasty and economical way to feed your family!
Ingredients
- 1 tablespoon olive oil
- 1 Onion diced
- 2 Carrots diced
- 2 Celery stalks diced
- 2 cloves garlic
- 6 teaspoon leaves Fresh Basil or 2 dried basil
- 400 g Canned Diced Tomatoes
- 500 g Tomato Passata/Crushed Tomatoes
- 250 ml water
- 2 teaspoon dried oregano
- 1 lbs Ground Beef extra lean
- to taste salt and pepper
- 1 lbs spaghetti
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Directions
In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and cook on low heat for 10 minutes without colouring the vegetables. Then add ground beef and brown it until the beef is no longer pink inside while stirring the whole time and making sure to break up the beef. Pour in both types of canned tomatoes and water with a pinch of salt and pepper.
Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring everything to a boil. Then turn the heat down and let it simmer with a lid ajar for for 2.5-3 hours stirring it once in a while.
When your Bolognese is nearly done boil a large pot of water and cook spaghetti according to package directions. (I usually cook 2 min less than the package recommends, your pasta continues cooking when you combine it with sauce and you really don't want it overcooked!)
Drain your spaghetti and add your pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves. Serve with freshly grated Parmesan cheese.
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Will make it for supper
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TASTElistTraditional spaghetti bolognese recipe
This recipe for traditional spaghetti bolognese is a tasty and economical way to feed your family!
In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and cook on low heat for 10 minutes without colouring the vegetables. Then add ground beef and brown it until the beef is no longer pink inside while stirring the whole time and making sure to break up the beef. Pour in both types of canned tomatoes and water with a pinch of salt and pepper.
Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring everything to a boil. Then turn the heat down and let it simmer with a lid ajar for for 2.5-3 hours stirring it once in a while.
When your Bolognese is nearly done boil a large pot of water and cook spaghetti according to package directions. (I usually cook 2 min less than the package recommends, your pasta continues cooking when you combine it with sauce and you really don't want it overcooked!)
Drain your spaghetti and add your pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves. Serve with freshly grated Parmesan cheese.
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