At home, we enjoy listening to pasta and salivating over how many different combinations can be made and which one is the richest. I love that you can be as creative as you want with pasta, but I also recognize that when I think of the most classic recipes, I always want to prepare them, such as today’s.
And it is not only with spaghetti that the Bolognese sauce is the most versatile, which is why I like to make a large batch to freeze in portions and have it on hand because it can be used in many recipes, such as making stuffed mushrooms. Cook aubergines stuffed with minced meat in the oven, or go international and make a tasty Greek moussaka or musaka, or a homemade calzone pizza with bolognese sauce and vegetables.
If you like pasta, you’ll like our pasta recipes, which include rigatoni with Bolognese sauce, as well as other favorites like meat lasagna Bolognese, lasagna de vegetables, baked macaroni gratin, classic spaghetti carbonara (and the non-traditional version of spaghetti carbonara with cream), macaroni with roquefort sauce, and spaghetti with prawns. You can even learn how to make your own fresh pasta at home, as well as Escándalo’s macaroni with mustard and cheese bechamel, which is delicious!
- 400 gr of spaghetti. A portion can range between 80 and 120 grams per person, depending on tastes and if it is a single dish or not on your menu.
- 300 gr of minced meat (100 of lean pork and 200 of beef stifle). The best minced meat is the one you choose at the butcher and they chop it right away, forget about the ones that are already packaged.
- 1 carrot
- 1 onion.
- 100 ml of white wine.
- 200 gr of tomato sauce or fried tomato. But if you like it with a higher proportion of sauce you can even double the amount of tomato sauce.
- 50 ml of milk.
- Some basil leaves to decorate.
- Olive oil, salt and freshly ground black pepper.
- To begin making the Bolognese sauce, peel and finely chop the onion.
- Peel the carrot with a potato peeler, cut it in half, and finely chop it as you did the onion.
- I recommend cooking the sauce in a pot because, in addition to cooking the sauce in it, I like to add the pasta at the end to mix everything together and serve it directly on the diners' plates.
- Add a little oil to the pot and set it over medium-low heat. When the oil is hot, add the onion and carrot with a pinch of salt and cook for about 10 minutes, or until tender. The goal is for them to barely brown, so if this happens and they are still not tender, reduce the heat. If it gets a little out of your hands and they start browning or burning, you can always add a little water in addition to lowering the heat.
- Add the minced meat, mix it with the rest of the ingredients, and separate it with a spatula so that it is not stuck in large chunks. To taste, season with salt, freshly ground black pepper, and oregano.
- When the meat is no longer pink, increase the heat to high, add the white wine, and wait for the alcohol to evaporate, which should only take 2-3 minutes.
- Reduce the heat to soften it, then add the tomato sauce and milk and cook for 20 minutes, or until the flavors meld and the meat is tender. If you want to add more tomato sauce as the cooking process progresses, you can do so at any time. When you're finished, don't forget to taste it to see if you need to add more salt, oregano, or pepper.
- When the spaghetti is done, place it in a colander in the sink to drain the water.
- With the fire turned off, add the spaghetti to the pot of Bolognese sauce, mix well, and serve.
Amount Per Serving Calories 454Total Fat 19gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 10gCholesterol 75mgSodium 923mgCarbohydrates 38gFiber 5gSugar 9gProtein 30g