Creamy Spaghetti Bolognese : original recipe
The pasta with Bolognese sauce is perhaps the most classic Italian dishes and also one of the most well-known abroad. Its preparation is a bit ' laborious and time-consuming but , following the original recipe , the one filed in 1982 to the Chamber of Commerce of Bologna and offered here , you will get a really delicious dish .
150 gr. bacon
200 gr. milk
1 stalk of celery
20 gr. tomato sauce
Preparation of Base
300 gr. of ground beef
125 ml . of red wine
Meat broth q.b.
350 gr. spaghetti
Chop the bacon. Put it in a pan and make it melt the fat . While the bacon fat melts, add chopped onion , wait a few minutes and then add the chopped celery and carrot . When the bacon is well browned and the vegetables wilted , add the minced meat. Add salt and cook over medium heat. Stir often minced meat until all the liquid released has evaporated . Turn up the heat and then lightly brown the meat . Cook continuing to turn until you get a nice browning of the meat. Pour the red wine. When this has evaporated, add the tomato paste which you have previously diluted with a little 'stock .
Cook on low heat for at least two hours gradually add the milk. Add salt and pepper according to your taste .
When your sauce is almost ready , boil water , add salt and cook the spaghetti . Mix the spaghetti with bolognese sauce and serve.
In order not to burn the sauce is important to use a nonstick pan .
The cut of meat by use of particular importance . The folder ( bovine diaphragm ) is in fact a meat on the particular characteristics and is extremely suitable for use in sauces .
Ideas and variations:
The variations of this recipe are varied and you can then adapt it to your tastes.
The folder is a cut unfortunately often not readily available , so if you want , you can also use other types of ground meat , if you prefer maybe even thinner. For example , you can use 200 gr. of minced beef and 100 gr. of lean minced pork , or add us also chopped ham or sausage grainy.
The tomato is deliberately short as this is what provides the original recipe but you can use only a larger amount if you prefer a sauce more "liquid" and tied .
Before serving you can sprinkle your dish with grated Parmesan cheese and add a few leaves of basil.
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