Traditional Spaghetti Al Ragù Bolognese
Traditional Spaghetti Al Ragù Bolognese

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, traditional spaghetti al ragù bolognese. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Traditional Spaghetti Al Ragù Bolognese is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Traditional Spaghetti Al Ragù Bolognese is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have traditional spaghetti al ragù bolognese using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Spaghetti Al Ragù Bolognese:
  1. Take 2-4 rashers bacon, diced
  2. Take 2 brown onions, finely diced
  3. Get 2 carrots, finely diced
  4. Make ready 2 celery sticks, finely diced
  5. Make ready 2 garlic cloves, crushed
  6. Make ready 2-3 Rosemary sprigs
  7. Prepare 500 g beef mince
  8. Get 800 g Italian whole tomatoes
  9. Get Handful basil leaves
  10. Make ready 1 tsp dried oregano
  11. Take 2 tbsp tomato paste
  12. Take 2 cups beef stock
  13. Take 125 ml white wine
  14. Get 6 cherry tomatoes, halved
  15. Prepare 1 dash nutmeg
  16. Get 500 g spaghetti
  17. Prepare 1 cup full cream milk
  18. Take Parmesan cheese
Instructions to make Traditional Spaghetti Al Ragù Bolognese:
  1. Cook the bacon on a medium heat
  2. Add the onion, carrot, celery sticks, garlic and the leaves from the rosemary and cook until soft for about 10 minutes, stirring often
  3. Move the vegetables to one side, increase the heat to high and add the beef mince, stirring until the beef is completely browned
  4. Add the Italian tomatoes, a handful of basil leaves, 2 tbsp tomato paste, tsp oregano, 125ml white wine, beef stock and 6 halved cherry tomatoes. Stir, breaking up all the tomatoes and bring to a boil. Add a dash of nutmeg.
  5. Reduce to a gentle simmer and cover with a vented lid. Cook for 1 hr, stirring occasionally
  6. When the sauce is nearly finished, reduce 1 cup milk to 1/3 its volume on the stove and mix in with the sauce
  7. Cook 500g spaghetti in about 5L boiling water for 10 minutes, stirring occasionally
  8. Drain the spaghetti and serve with the sauce, parmesan and basil to taste

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