The real recipe for spaghetti bolognese from the northern Italian city of Bologna is made with meat, onions, wine, a little tomato paste and vegetables. It is also served with tagliatelle, preferably of 8mm width: the ideal pasta to absorb the sauce better. Italy has 600 different forms of pasta, each suitable for a certain type of sauce.The secret of a tasty spaghetti bolognese sauce is to simmer the sauce over low heat for several hours so that the flavors come together and the sauce thickens.Finally, the tagliatelle is put in the sauce and sprinkled with some parmesan cheese.
1 lb - 450g fresh or dried tagliatelle
60 grams of grated parmesan cheese
For the spaghetti bolognese sauce:
2 oz - 60g ground prosciutto fat or pancetta
1 chopped onion
1 stalk of finely chopped celery
1 large chopped carrot
8 oz - 225 grams of lean ground veal or ground beef
1 glass of red wine
a little beef or chicken stock
3 tablespoons of tomato paste
a few cloves of garlic
pepper and salt
Heat a large pan and heat the butter in it.
Add the prosciutto fat or pancetta, as well as the carrot, celery and onion, and cook gently for about 10 minutes.
Add the minced meat and stir with a wooden spoon to break the minced meat into smaller pieces.
Cook for 15 minutes until the meat browns.
Add the wine and let it bubble for a few minutes so that the alcohol evaporates.
Add a little bit of broth so that the mixture does not stick to the pan.
Stir in the tomato paste, the garlic cloves and a few more tablespoons of broth.
Simmer for an hour and a half and add more stock as the sauce dries out.
Add some stock again until the sauce has the right consistency.
Season with salt and pepper.
Cook the tagliatelle in boiling salted water until al dente
This recipe is served with parmesan cheese.