date: 2020-09-08T06:07:38.474Z image: https://img-global.cpcdn.com/recipes/749ed4d798656c4d/751x532cq70/bolognese-ragu-with-spaghetti-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/749ed4d798656c4d/751x532cq70/bolognese-ragu-with-spaghetti-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/749ed4d798656c4d/751x532cq70/bolognese-ragu-with-spaghetti-recipe-main-photo.jpg author: Richard Patrick ratingvalue: 4.8 reviewcount: 17208 recipeingredient: - "3 or 4 medium onions" - "3 medium carrots" - "3 or 4 sticks celery" - " some streaky smoked bacon or pancetta lardons" - "1 kg minced beef or half beef half porkveal" - "1 large glass dry vermouth" - "1 couple sprigs fresh rosemary" - "1-2 tsp dried sage" - "2 big cloves garlic" - "2 tins plum tomatoes" - "half litre beef stock or a little more" - " Salt and black and white pepper" - " To finish grated lemon zest 1 clove garlic crushed a few sprigs of rosemary very finely chopped spaghetti and grated Parmesan to serve" recipeinstructions: - "First make the soffritto, finely chop the onion, carrot and celery and sweat it down gently in a large pan with plenty of olive oil, put the lid on, and stir every so often, for about 15 to 20 minutes. You want everything to be soft, sweet and golden, but not browned." - "While the vegetables are cooking fry the bacon until the fat is rendered, then remove from the frying pan and add the minced beef. Fry this until browned and any meat juices released have bubbled away." - "When the vegetables are cooked, add the garlic, fresh rosemary and stir until the aromas are released, then pour the vermouth in to the pan. This has to be plain dry vermouth, you can use white wine instead, as Antonio suggests, but vermouth keeps longer, is cheaper and does the same job." - "Tip the meat into the pan too and deglaze the frying pan with a little more vermouth. Add that to the pan together with the dried sage, tinned tomatoes and the stock. Cut the tomatoes up roughly. Add lots of black pepper, and some white pepper too if you have some. Add a little more stock if you need to, you should have quite a loose soupy mixture so there's lots of liquid to cook away." - "Put the lid on and simmer on a low heat, stirring every now and then, for about 1 and a half to 2 hours. Taste, and add more salt and pepper if you need to. Keep cooking until most of the liquid has been absorbed." - "When you're ready to eat, cook the spaghetti, drain and toss in melted butter, salt, pepper and a little Parmesan cheese. Then add to the ragu some grated lemon zest, the crushed garlic and finely chopped rosemary. This is a tip from Jamie Oliver, it adds a lovely zingy finish to the beef. Serve the ragu on top of a pile of spaghetti, with some grated Parmesan." categories: - Recipe tags: - bolognese - ragu - with katakunci: bolognese ragu with nutrition: 266 calories recipecuisine: American preptime: "PT16M" cooktime: "PT50M" recipeyield: "4" recipecategory: Dessert ---  Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, bolognese ragu with spaghetti. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious. Bolognese Ragu with Spaghetti is one of the most favored of recent trending foods in the world. It's enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They're fine and they look wonderful. Bolognese Ragu with Spaghetti is something which I've loved my whole life. Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video. Drain the pasta and place in a large warm serving bowl. Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. To get started with this particular recipe, we must first prepare a few ingredients. You can have bolognese ragu with spaghetti using 13 ingredients and 6 steps. Here is how you cook that. ##### The ingredients needed to make Bolognese Ragu with Spaghetti: 1. Take 3 or 4 medium onions 1. Make ready 3 medium carrots 1. Make ready 3 or 4 sticks celery 1. Get some streaky smoked bacon or pancetta lardons 1. Make ready 1 kg minced beef, or half beef half pork/veal 1. Take 1 large glass dry vermouth 1. Prepare 1 couple sprigs fresh rosemary 1. Take 1-2 tsp dried sage 1. Take 2 big cloves garlic 1. Make ready 2 tins plum tomatoes 1. Get half litre beef stock (or a little more) 1. Get Salt and black and white pepper 1. Get To finish: grated lemon zest, 1 clove garlic, crushed, a few sprigs of rosemary, very finely chopped, spaghetti and grated Parmesan to serve It doesn't take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. I make it ahead and put in quart size bags in the freezer. When I want a fast authentic tasting meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my. ##### Steps to make Bolognese Ragu with Spaghetti: 1. First make the soffritto, finely chop the onion, carrot and celery and sweat it down gently in a large pan with plenty of olive oil, put the lid on, and stir every so often, for about 15 to 20 minutes. You want everything to be soft, sweet and golden, but not browned. 1. While the vegetables are cooking fry the bacon until the fat is rendered, then remove from the frying pan and add the minced beef. Fry this until browned and any meat juices released have bubbled away. 1. When the vegetables are cooked, add the garlic, fresh rosemary and stir until the aromas are released, then pour the vermouth in to the pan. This has to be plain dry vermouth, you can use white wine instead, as Antonio suggests, but vermouth keeps longer, is cheaper and does the same job. 1. Tip the meat into the pan too and deglaze the frying pan with a little more vermouth. Add that to the pan together with the dried sage, tinned tomatoes and the stock. Cut the tomatoes up roughly. Add lots of black pepper, and some white pepper too if you have some. Add a little more stock if you need to, you should have quite a loose soupy mixture so there's lots of liquid to cook away. 1. Put the lid on and simmer on a low heat, stirring every now and then, for about 1 and a half to 2 hours. Taste, and add more salt and pepper if you need to. Keep cooking until most of the liquid has been absorbed. 1. When you're ready to eat, cook the spaghetti, drain and toss in melted butter, salt, pepper and a little Parmesan cheese. Then add to the ragu some grated lemon zest, the crushed garlic and finely chopped rosemary. This is a tip from Jamie Oliver, it adds a lovely zingy finish to the beef. Serve the ragu on top of a pile of spaghetti, with some grated Parmesan. I make it ahead and put in quart size bags in the freezer. When I want a fast authentic tasting meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my. Sosul bolognese (ragù alla bolognese) este un sos originar din nordul Italiei, din orasul Bologna. Cred ca este cel mai popular sos italian si acompaniaza spaghetti, lasagna sau alte tipuri de paste. Bolognese sauce is a sauce made with meat that is then mixed with pasta before eating. So that's going to wrap it up with this special food bolognese ragu with spaghetti recipe. Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!