Hello, I’m Kate. Today, I will show you a way to make traditional spaghetti al ragù bolognese recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Traditional Spaghetti Al Ragù Bolognese Recipe
Traditional Spaghetti Al Ragù Bolognese is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Traditional Spaghetti Al Ragù Bolognese is something that I’ve loved my entire life.
To begin with this 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 cook it.
The ingredients needed to make Traditional Spaghetti Al Ragù Bolognese:
- Prepare 2-4 rashers , diced
- Prepare 2 brown onions, finely diced
- Take 2 carrots, finely diced
- Take 2 celery sticks, finely diced
- Prepare 2 garlic cloves, crushed
- Make ready 2-3 Rosemary sprigs
- Take 500 g beef mince
- Take 800 g Italian whole tomatoes
- Make ready Handful basil leaves
- Make ready 1 tsp dried oregano
- Make ready 2 tbsp tomato paste
- Prepare 2 cups beef stock
- Make ready 125 ml white
- Get 6 cherry tomatoes, halved
- Make ready 1 dash nutmeg
- Take 500 g spaghetti
- Take 1 cup full cream milk
- Make ready Parmesan cheese
Instructions to make Traditional Spaghetti Al Ragù Bolognese:
- Cook the on a medium heat
- Add the onion, carrot, celery sticks, garlic and the leaves from the rosemary and cook until soft for about 10 minutes, stirring often
- Move the vegetables to one side, increase the heat to high and add the beef mince, stirring until the beef is completely browned
- Add the Italian tomatoes, a handful of basil leaves, 2 tbsp tomato paste, tsp oregano, 125ml white , beef stock and 6 halved cherry tomatoes. Stir, breaking up all the tomatoes and bring to a boil. Add a dash of nutmeg.
- Reduce to a gentle simmer and cover with a vented lid. Cook for 1 hr, stirring occasionally
- When the sauce is nearly finished, reduce 1 cup milk to 1/3 its volume on the stove and mix in with the sauce
- Cook 500g spaghetti in about 5L boiling water for 10 minutes, stirring occasionally
- Drain the spaghetti and serve with the sauce, parmesan and basil to taste
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