Spaghetti Bolognese

Name: Spaghetti Bolognese
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef (Tenderloin); 150g spaghetti; 2 pieces celery; 1 piece carrot; 1 onion; 50g bacon; 1 cup White wine; 1 cup Beef stock; 1 cup milk; 3 tablespoons ketchup; Some Parmesan cheese; Some olive oil; Some salt; Some pepper

by Xiaojun_Joanne

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Spaghetti Bolognese is a popular dish in Italian restaurants all over the world. A more popular method is to use thin and long spaghetti with tomato-flavored sauce, and it is called "spaghetti bolognese". In fact, this is an American invention. Strictly speaking, Bologna There is no such dish.

Today I’m going to introduce the authentic local recipes in Bologna. The meat is more flavorful and the noodles are sliced with a wider, flatter and softer Italian knife, called "tagliatelle al ragu." Of course, if you like, you can also use any kind of pasta, even Chinese noodles~

Spaghetti Bolognese

1. Cut celery, carrots, and onions into small dices, as fine as possible. Chop bacon into minced meat. Beef can be made into minced meat from vegetable farms or supermarkets, or minced by hand.

2. Pour a little olive oil into the pot, add the bacon minced meat and stir fry for about 5 minutes, until the bacon becomes dry and fragrant.

3. Add celery, carrots, and chopped onions. Stir-fry for about 8 minutes, stirring continuously, until the water is completely dry.

4. Add beef minced meat, stir-fry for about 10 minutes, stirring continuously, until it becomes dry beef minced.

5. Pour in the white wine and evaporate the alcohol.

6. Dissolve the tomato sauce with beef stock (or water) and pour it into the pot. After boiling, turn off the heat and continue to simmer for about 2 hours.

7. When the meat sauce is about to dry, pour a little milk to dilute it. According to personal preference, use broth, white wine, water, etc. instead. Pay attention to frequent stirring to avoid muddy bottom in dry pot.

8. When the meat sauce becomes crispy and tasty, season with salt and pepper.

9. In another pot, bring the salted water to a boil, add the Italian-style knife cut noodles, cook for about 5 minutes, remove and drain. Stir in a little olive oil to moisturize to prevent sticking.

10. Use tongs or chopsticks to pick up the noodles and roll them up.

11. Put the clamps or chopsticks upright, and lightly touch the noodles to complete the noodle plate. Spoon some meat sauce and grind a little Parmesan cheese after serving.

Tips:
1. The process of boiling the meat sauce is the key. Pay attention to the amount of water and occasionally stir to avoid burning the bottom.
2. There are more meat sauces in this recipe, which can be about 2-3 meals. Meat sauce can be stored in the refrigerator for a few days, but it is recommended to consume it as soon as possible.
3. The local method is to use a knife to cut the noodles (tagliatelle), but it can also be replaced with any style of pasta such as spaghetti. However, the cooking time of the noodles is different, please adjust according to the instructions on the package.