Homemade Spaghetti with Bolognese Sauce

Name: Homemade Spaghetti with Bolognese Sauce - Denisa I.
Ingredients: For spaghetti (store; bought can also be used) 280; 325 g of freshly sifted white flour 3 medium; sized eggs 2 tablespoons of olive oil a pinch of salt For the sauce 2 tablespoons of olive oil 2 carrots peeled and grated on a grater 2 celery stalks chopped larger (1.5 cm) 1 larger onion cut into e; about one bunch 600 g ground beef 225 g ground pork 3 cloves of garlic; crushed 8; 9 large and ripe tomatoes 1 teaspoon of basil 1 teaspoon of oregano 1 bay leaf salt and pepper to taste 60 ml of water 60 ml of red wine 3; 4 tablespoons of tomato paste

Pasta/Pizza - Homemade Spaghetti with Bolognese Sauce by Denisa I. - Recipia

Sift the flour on the work surface, ensuring it is well aerated and free of lumps. This will form the perfect base for our spaghetti dough. The eggs are cracked into a bowl, and then salt is added, essential for enhancing the flavor. The eggs are beaten well until they become a homogeneous mixture, and the oil is gradually added and integrated into the composition. This step is crucial, as the oil will contribute to the elasticity of the dough. In the aerated flour, a well is made in the middle, a small crater into which we will pour the beaten eggs. Using a fork, we begin to carefully incorporate the flour into the eggs, taking a little from the inner edge of the crater. It is important not to rush, but to mix patiently. As the mixture becomes thicker, we set the fork aside and move on to kneading by hand. Before incorporating all the flour, it is good to remove a layer of flour from the outer edge to avoid excessive use. It is easier to add flour later than to correct a dough that is too dry. When the dough is well gathered but not sufficiently homogeneous, we put it in a plastic bag and let it rest for an hour. This rest will allow the gluten to relax, facilitating the subsequent kneading. After the resting time has passed, we take the dough and knead it for 1-2 minutes, adding flour if necessary, until we obtain a non-sticky but still firm dough. Now, we attach the mixer with the meat grinder, keeping only the spiral and mounting the plate with the specific spaghetti decoration. We introduce the dough into the grinding cylinder and start the mixer at a moderate speed. With the help of the wooden plunger, we constantly push the dough, and it will begin to come out through the holes of the plate in the form of fine spaghetti. After cutting the spaghetti to the desired length, we leave them to dry on the surface. If necessary, we sprinkle a little flour on top to prevent sticking. When the spaghetti are almost dry, we prepare salted water with oil to boil them. Once the water reaches boiling point, we add the pasta and let it cook for 3 minutes or until it reaches the desired consistency. After boiling, we drain the spaghetti and put them back in the pot in which they boiled, adding a few tablespoons of hot oil. We gently mix for a minute to evenly coat them with oil, thus preventing sticking. The spaghetti are transferred to a glass dish, a well is formed in the middle, and the prepared sauce is poured in. On top, we generously sprinkle grated Parmesan for an extra flavor and serve immediately on warm plates. The preparation of the sauce begins by heating the oil in a pot over medium heat. We add the grated carrots, celery, onion, parsley, ground beef, and pork, gently mixing to break the meat into small crumbs. It is cooked over low heat for about 20 minutes, stirring occasionally. After the mixture has cooled slightly, we grind it again using a fine mesh sieve to achieve a smooth texture. Fresh tomatoes are peeled, seeds removed, and well mashed until they become a homogeneous broth. We measure 950 ml of this broth and add it to the meat mixture. We add basil, oregano, bay leaf, garlic, salt, pepper, tomato paste, water, and white wine. We mix well, cover the pot, and let the sauce simmer over low heat for an hour, allowing the flavors to develop and combine perfectly. Serve the sauce warm alongside the spaghetti for a delicious and comforting meal.

Ingredients

For spaghetti (store
bought can also be used) 280
325 g of freshly sifted white flour 3 medium
sized eggs 2 tablespoons of olive oil a pinch of salt For the sauce 2 tablespoons of olive oil 2 carrots peeled and grated on a grater 2 celery stalks chopped larger (1.5 cm) 1 larger onion cut into e
about one bunch 600 g ground beef 225 g ground pork 3 cloves of garlic
crushed 8
9 large and ripe tomatoes 1 teaspoon of basil 1 teaspoon of oregano 1 bay leaf salt and pepper to taste 60 ml of water 60 ml of red wine 3
4 tablespoons of tomato paste

Homemade Spaghetti with Bolognese Sauce

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