Spaghetti Bolognese (one of the variations)

Name: Spaghetti Bolognese (one of the variations) - Dorina J.
Ingredients: 1 carrot; 1 onion; 1 stalk of celery; 1 glass of red wine; 800; 900 g ground beef; 200; 250 g pork cut into small pieces; 2; 3 handfuls of peas; 900; 1000 ml tomato passata; salt; 2 bay leaves; spaghetti (100 g per person); grated parmesan (to taste)

Pasta/Pizza - Spaghetti Bolognese (one of the variations) by Dorina J. - Recipia

Spaghetti alla Bolognese: The Classic Recipe with a Personal Touch If there's a dish that brings the family together around the table, it's definitely spaghetti alla Bolognese. This classic Italian recipe, enriched with tender meat and a rich sauce, is loved by many and has a fascinating history, with variations that differ from region to region. Every household adds its personal touch, and today I will share my favorite recipe, which I lovingly prepare for my family. Preparation time: 30 minutes Cooking time: 2 hours and 30 minutes Total time: 3 hours Servings: 6 Essential ingredients: - 1 large carrot - 1 medium onion - 1 celery stalk - 1 glass of red wine (about 200 ml) - 800-900 g ground beef - 200-250 g diced pork - 2-3 handfuls of peas (about 200 g) - 900-1000 ml tomato passata - Salt, to taste - 2 bay leaves - Spaghetti (about 100 g per person) - Grated Parmesan cheese, to taste The history of the recipe: Spaghetti alla Bolognese, also known as "ragù alla Bolognese," has a rich tradition and is often associated with the idea of comfort and warmth in family gatherings. Over time, this recipe has evolved, with each household having its own variations. What makes this recipe special is the unique combination of ingredients that blend perfectly, offering a deep and rich flavor. Preparing the sauce: 1. Start by peeling the onion and carrot. Chop them finely, along with the celery stalk. These aromatic vegetables will form the base of your sauce. 2. In a large pot, add a splash of olive oil (about 2-3 tablespoons) and heat it over medium heat. When the oil is hot, add the chopped vegetables and let them sauté for 5-7 minutes, stirring occasionally to prevent sticking. 3. Once the vegetables have softened, add the ground beef. Allow it to cook until it turns white, stirring occasionally to break it up. 4. Now comes the special moment: deglaze the meat with the red wine. Let it simmer for a few minutes until the alcohol evaporates and the flavors meld together. 5. Add the tomato passata and about 700 ml of water. Increase the heat until the mixture begins to boil, then add the diced pork. 6. Reduce the heat to low and let the sauce simmer for 2.5 to 3 hours. It's important to stir occasionally and, if necessary, add 1-2 glasses of water to maintain the sauce's consistency. 7. About 30 minutes before finishing cooking, add the peas and bay leaves. The latter helps reduce the acidity of the tomato sauce and adds a subtle flavor. Cooking the pasta: 1. In a separate pot, add salted water and bring it to a boil. When the water starts to boil, add the spaghetti. Follow the instructions on the package, but drain them one minute earlier than indicated. 2. After draining the pasta (without rinsing), add it directly to the pan with the sauce. Season well with salt and gently mix, allowing the pasta to absorb the sauce's flavors for a minute. 3. Before serving, add a handful of grated Parmesan and mix again. Serving: Divide the spaghetti into deep plates, then add a drizzle of sauce on top, sprinkle with additional grated Parmesan, and if desired, a few fresh basil leaves for an extra touch of flavor. This spaghetti alla Bolognese will bring smiles to everyone’s faces. Practical tips: - If you're preparing a larger quantity, it's ideal to divide the sauce into portions and store it in the freezer. When you're craving it, take out a portion, let it thaw, and reheat. It’s like having a delicious meal ready anytime! - You can experiment with different types of pasta. While tradition says it pairs best with fresh tagliatelle, spaghetti is just as delicious. Try using whole grain pasta for a healthier option. - Don’t forget the spices! You can add a pinch of dried oregano or basil to enhance the sauce's aroma. Nutritional benefits: This recipe is not only delicious but also nutritious. The beef and pork provide high-quality protein, while the vegetables add essential vitamins and minerals. Additionally, the tomato passata is rich in lycopene, a powerful antioxidant. Frequently asked questions: - Can I use chicken instead of beef and pork? Absolutely! Chicken provides a lighter alternative, but the flavor will be different. - How can I reduce the acidity of the sauce? In addition to bay leaves, you can add a teaspoon of sugar to balance the acidity. - Can I make the sauce without wine? Yes, you can omit the wine or replace it with meat or vegetable broth to maintain moisture and flavor. Cook with love and enjoy every bite of this spaghetti alla Bolognese! I assure you that every meal will be a special occasion to gather with loved ones, savoring a truly memorable dish.