Spaghetti Bolognese Recipe
Bolognese is a traditional Italian meat sauce.Most commonly served with spaghetti this can
can also be used for many other dishes. Here’smy take on it.
Like most meat sauces they get better thelonger you cook them so I usually try and
make this on the weekend when I have a littlemore time. It freezes perfectly so make much
more than you need and you’ll always havesome on hand to quickly warm up and serve
with pasta or to make a lasagne.
Start with dicing the onion. If you wouldlike the full recipe for this Bolognese it
will be on my website as well as the fullmeasurements listed in the information box
below. Don’t forget to subscribe to my channelfor new recipes each week.
There are a few different types of pots orpans you can cook bolognese in but my favourite
is a cast iron dish. It holds its heat sowell, its rather large so can fit everything
in, and the shape is perfect for this typeof sauce. If you don’t have one a large
sized saucepan works well or even are largesautéed pan. Place your pan or pot over medium
heat and add about a tablespoon of olive oil.When it’s hot add in the onion, giving it
a quick stir with a wooden spoon.
We’re using a soffritto, excuse my accent,which is combination of aromatic ingredients.
Onions, carrots, and celery, also known asa miroproix in French cuisine. It creates
a great base and depth of flavours for thebolognese. Dice up 2-3 medium sized carrots
and add to the onions, giving them a quickstir.
Lastly is celery. All of this can be quitea lot of chopping so if you have one use a
food processor instead. Process until theingredients are small but not a puree or another
option is grating. It may look a little differentbut the bolognese will still end up tasting
exactly the same.
Cook the onion, carrot, and celery over mediumheat for about 3-4 minutes, stirring occasionally
with a wooden spoon until the onion becomestransparent. You’re not trying to brown
the ingredients, just soften them a little.
Turn the heat to high and add in the mincedmeat, you can break it up beforehand but I
find it just as easy to do it in the pot.Bolognese works best using two different types
of minced meat, beef and pork. If you justhave beef don’t sweat it, it’ll still
taste great. The two different meats givethe sauce different textures, while the pork
also adds flavour, and fat to tenderise. Breakthe meat up with a wooden spoon and stir to
combine with the onions, carrots, and celery.
You may notice while the meat is cooking thereis liquid at the bottom of the pan. If this
happens, make sure your heat is on high andcontinue to cook the meat until the liquid
disappears and it starts to fry again. Youwant to make sure you’re browning the minced
meat, not just stewing it until you can nolonger see any red or pink. Browning equals
flavour so keep the heat on high. Season wellwith salt and pepper.
When the minced meat has browned, keep theheat on high and pour in the wine, about half
a cups worth. The wine will de glaze the pan,basically releasing anything that has stuck
to the bottom, and bubble away to reduce.You want to reduce it by half, before adding
in the next ingredients. Don’t worry aboutalcohol content, the heat burns it off straight
away leaving the sweet flavour. Stir wellto make sure everything is well combined.
Turn the heat to low and add the tomato concentrateor paste, and herbs. The tomato concentrate
is basically concentrated tomatoes which meansit adds a lot of flavour in a small package.
For herbs I’m using oregano because it’smy favourite but you can also use basil, thyme,
or mixed herbs. You’ll need about a a teaspoonof dried. Mix everything in until combined.
This is where I go a little of course to whatis the traditional way to make bolognese.
In saying that, keep in mind cooking is whatyou make it. Its great to have your own spin
on things and not just follow recipes to theletter.
I’m using tinned tomatoes. Traditionallyall that would be added next is chicken stock
and that would be all the tomato flavour inthis dish. If you’re not sure, try both
ways and let me know which you like better,it’s all about experimenting.
Pour the tomatoes into the bolognese, alongwith about a cup of water to loosen everything
up and give the bolognese a good stir. Turnthe heat to low, put on the lid and leave
to cook anywhere from 30 minutes to 8 hours.In my opinion the longer the better but that
all depends on how much time you have available.If you’re not going to be home transfer
the sauce to a slow cooker and cook on low.
Give the bolognese a stir every so often tobreak up the tomatoes. Closer to when you
want to serve check the consistency and ifthe sauce is too thin remove the lid and simmer
the sauce on medium until it thickens. Alwaysmake sure to taste your food before serving
and add more salt and pepper if nessesary.
Serve with spaghetti for the ultimate spaghettibolognese or use it to make lasagne. Let me
know if you would like the recipe for that.Thank you for watching, I hope you enjoyed
this video and I will see you in a week.
I'm sharing with you my take on the traditional Spaghetti Bolognese recipe. Spaghetti Bolognese is easy to make and tastes amazing, always make a large batch and fill up the freezer. So if you would like to learn how to make Spaghetti Bolognese then just follow this Spaghetti Bolognese Recipe. SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt Get the full recipe http://carinastewart.com/spaghetti-bolognese-recipe/ More Pasta Recipes https://www.youtube.com/watch?v=nCHMqQc5JlU&list=PL5CBaQ3nMr6HGj2CHHAmyi3OLVcDDbXaK If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ABOUT Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking! _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SOCIAL MEDIA INSTAGRAM http://instagram.com/carstina FACEBOOK https://www.facebook.com/carstinaxx PINTEREST http://pinterest.com/carstina/ TWITTER https://twitter.com/carstina EMAIL carstina93@gmail.com TUMBLR http://carstina.tumblr.com/ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT FOR THIS RECIPE Cast Iron Dutch Oven http://amzn.to/2l2Af63 Wooden Spoon http://amzn.to/2zDrfY2 Chopping Board http://amzn.to/2yBDLZC Chefs Knife http://amzn.to/2zDqtKY _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SPAGHETTI BOLOGNESE RECIPE Ingredients 1 Onion 3 Carrots 3 Stalks of Celery 1 Tbsp Olive Oil 1 lbs | 500g Beef Mince 1 lbs | 500g Pork Mince ½ tsp Salt ½ tsp Pepper ½ Cup | 125ml Red Wine 2 Tbsp Tomato Paste 1 tsp Oregano 2 14oz | 400g Tins Tomatoes 1 Cup | 250ml Water Spaghetti Parmesan Cheese Instructions Dice the onion, carrot and celery finely. Heat a large saucepan over medium heat and add the oil. Fry the onion, carrot and celery for 3-5 minutes until the onion is translucent. Turn the heat to high and add in the minced meat. Use a wooden spoon to crumble up the meat. When the meat has browned season with salt and pepper and pour in the red wine. Reduce by half. Turn the heat to medium and add the tomato paste and herbs. Mix until combined. Add in the tomatoes and water and mix to combine. Turn the heat to low and cover with a lid. Simmer for at least 30 minutes, preferably about 4-8 hours. Serve over spaghetti topped with parmesan cheese. Notes Use this bolognese to make other dishes such as lasagne. Simmer for at least 30 minutes but if you have time leave it for the full 8 hours. I always make a large batch and freeze the rest for a rainy day. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ MY FAVORITE COOKING EQUIPMENT Chopping Board http://amzn.to/1UTwTfF Chefs Knife http://amzn.to/1UTx0bl Piping Bag http://amzn.to/1MRnrSv Piping Tips http://amzn.to/1MRnyxh Stand Mixer http://amzn.to/1SljeYV Hand Mixer http://amzn.to/1UTxcas Blender http://amzn.to/1WWfb9r _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ - iHerb http://www.iherb.com/ Use the code PJQ118 for $10 off your first order. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CAMERA EQUIPMENT I USE CAMERA http://amzn.to/1Us4zBh LENS http://amzn.to/21SnzYN LENS http://amzn.to/1Us4FJ2 TRIPOD http://amzn.to/1pZYrE3 EDITING SOFTWARE http://www.apple.com/final-cut-pro/ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disclaimer - Some of these may be affiliated links.