Spaghetti Bolognese Lena
Updated: Oct 18
My Personal Recipe for the Perfect Bolognese Ragout
This is my personal recipe, and I can confidently say there is nothing better than this; I wholeheartedly sign it with my name. The delightful Bolognese ragout, which hails from the beautiful culinary traditions of Italy, is a dish that has captured the hearts and palates of many around the world. Its rich flavors and hearty texture make it an ideal companion for a variety of pasta dishes, including the classic spaghetti, the beloved macaroni, and even layers of comforting lasagna. When prepared according to my recipe, this ragout transcends the ordinary and becomes an extraordinary experience.
Each ingredient is chosen with care, ensuring that the final dish is a harmonious blend of flavors that dance on your taste buds.
The slow-cooking process allows the ingredients to meld together beautifully, creating a depth of flavor that is truly unmatched. I strongly recommend that you try making it according to my recipe, as you will not find a better version anywhere else. The process may take some time, but the results are well worth the effort. Gather your ingredients, and let’s embark on this culinary journey together.
Conclusion
Follow the recipe closely, and you'll discover the secret to achieving that authentic taste of Italy right in your own kitchen. Not only will you enjoy the cooking process, but you will also be rewarded with a dish that is perfect for family gatherings, special occasions, or simply a comforting meal at home. So, roll up your sleeves, and let’s get started on creating a Bolognese ragout that will leave everyone asking for seconds!
Ingredients: simple, total time: 60 min. 4 servings
350 g minced meat for Bolognese
100 g bacon pork cheek / diced
250 ml tomato juice
2 Tablespoons of tomato paste
400 gr spaghetti
1 stalk celery/ chopped
1 carrot/ finely chopped
150 ml meat broth
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 teaspoon ground red sweet pepper
2 Tablespoon extra virgin olive oil/ to cook pasta and bacon
Pepper, to taste
salt to taste
Parmesan cheese, grated/for sprinkling
Preparation:
Begin the initial sauce preparation by finely chopping the celery, onion, and carrot using a blender, and set them aside. In a pan with a small amount of oil, fry the diced bacon for 7-8 minutes. Once cooked, set the bacon aside.
Add the blended vegetables to a deep pan, using the same oil in which the bacon was fried. Simmer for approximately 5 to 7 minutes.
After simmering for 7 minutes, incorporate the minced meat. Cook for about 15 minutes, stirring occasionally.
Add the tomato juice, tomato paste, meat broth, salt, pepper, oregano, basil, red ground pepper, and thyme. Cook for 35 minutes. Exercise caution with the salt, as the bacon is already salty.
Ten minutes before completion, reintroduce the bacon to the sauce, stirring occasionally.
As you finish cooking the sauce, boil the spaghetti in ample, lightly salted water, adding 1 tablespoon of olive oil per liter of water for every 100 g of spaghetti. Ensure the spaghetti is cooked al dente, approximately 8 minutes.
Return the spaghetti to the pot in which it was cooked. Add half of the sauce, mix thoroughly, and serve immediately on a plate, garnishing with the remaining sauce, Parmesan cheese, and a basil leaf.
Buon appetito!
NOTE:
You can store the leftover sauce in containers and freeze it for future use. When you're ready to use it, simply add a bit of tomato paste and water if necessary, then cook over medium heat until fully blended. This is my recipe, and I hope you enjoy it. The taste is exceptional.
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