Who doesn’t love Spaghetti Bolognese?! This is a recipe I have used and developed throughout the years. It is my go to recipe for the rich and sour-tomatoey Bolognese which my family and friends love.
500 g Spaghetti
500 g Ground Beef
6 pcs Smokey Bacon, finely diced
1 can Whole Tomatoes
1 pc Large Onion, finely diced
2 pcs Garlic Cloves, peeled and finely diced
1 bottle Pasta Sauce
2 tbsp Tomato Paste
1 tbsp Sugar
2 tbsp Pickle Relish
1 cup Stock
2 pcs Dry Bay Leaves
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tsp Dried Basil
1 tsp Dried Rosemary
¼ cup Olive Oil
75 g Parmesan Cheese, grated
- Place a large heavy-bottomed saucepan on a medium heat. Add the olive oil and gently fry the bacon until crisp and golden, then reduce the heat slightly and add the onions and garlic. Next add the dried spices: oregano, thyme, basil and rosemary to the pot. Move everything around and fry for around 6 minutes until the onions have softened.
- Next, increase the heat slightly, add the ground beef and stir until the meat is browned all over. Season with salt, pepper and sugar.
- Stir in the pasta sauce, tomato paste and stock. Add the dry bay leaves. Increase the heat and let to boil for 15 minutes. Stir in the can of whole tomatoes, (plum tomatoes are best as they contain less water).
- Give everything a stir with a wooden spoon, breaking up the whole tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it to boil away for about an hour and 15 minutes until the flavors develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn’t stick to the bottom of the pan.
- Just as the sauce is nearly ready, add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the packet instructions. Once the spaghetti is ready, drain it in a colander. Toss the spaghetti with the sauce, give it all a good stir, making sure to coat the pasta in the lovely tomato sauce. Serve with a little grated parmesan on top.
CIRIO PASSATA VERACE
Following the traditional Italian tomato sauce recipe, Cirio is creamy and smooth and adapts to any recipe. It has a velvety texture and a naturally sweet taste.
BELLA PARMA Sugo Arrabbiata
The addition of chili gives the sauce a tangy and spicy warmth that is ready to wrap flavor around your pasta.
SAN REMO TOMATO AND BASIL PASTA SAUCE
Created with the finest ingredients, using an authentic, home style recipe. Succulent tomatoes and basil are combined to create this delicious pasta sauce.
AGNESI BOLOGNESE SAUCE
Bolognese maybe the most famous Italian sauce in the world. Traditionally used with tagliatelle or lasagna. The traditional Northern Italian Bolognese uses tomatoes, onions, celery and carrots.
What exactly is al dente? The term is often used to describe pasta that is cooked to be firm to the bite. Meaning the pasta is slightly undercooked and firm when you bite it or pinch it. This is the ideal consistency for pasta, as most Italians will say. But when is pasta al dente and when is it undercooked? Hmmmmm….
Different preparations or dishes may require different pasta cooking times. Pasta brand Barilla says: “if you plan to toss the pasta in a pan with the sauce, you should drain it when it is al dente. If, instead, you plan to serve it with pesto, it is advisable to follow the cooking time on the box. If you plan to make a pasta salad, place the pasta in a bowl of ice water and olive oil immediately after draining to stop the cooking process.”
As a rule of thumb, remember that if the pasta dish will still undergo some cooking, undercook the pasta. That being said, as in all food, to each his own. Some like their noodles soft while others al dente. When eating alone, go ahead and do whatever you want. If with company, it is better to err on the safe side, so al dente it is!