Easy Peasy Bolognesy
Who doesn’t love the classic spaghetti bolognese?
This version of it is simple and fast, and though maybe not true to the origin – it is an absolute favorite in my house. We even prefer it to a restaurant made traditional bolognese.
Ingredients
- ½ kg minced beef [1 lbs] (preferably from a fatty cut – I use ribs)
- 800 gr crushed tomatoes [1.8 lbs] (I use Mutti's)
- 260 gr tomato concentrate or paste [9 oz]
- 200 ml dry red wine [7 fl oz]
- 2 onions, chopped
- ½ head of garlic – minced
- a pinch of nutmeg
- olive oil
- fresh basil
- grated parmesan (optional)
- dried chilli flakes (optional)
Instructions
- Fry the minced beef in a pan with bit of oil. Use a spatula or a spoon to separate the minced beef to the smallest chunks possible. Salt the beef while in the pan.
- Sauté the onions until soften (if you don't like onions you can skip).
- Add the minced garlic in the olive oil for around 1 min, until fragrance turns from spicy to sweet.
- Add the wine and let it boil for a few minutes.
- Added the crushed tomatoes and tomato paste.
- Add the beef and the nutmeg and bring to a boil. Add the dried chili flakes if you like your sauce spicy.
- Lower the heat to a simmer and let it cook for at least 30 mins stirring occasionally to prevent the sauce from burning in the bottom of the pot. Cook longer for deeper taste (up to an hour should be enough).
- Add the fresh basil and a drip of olive oil to the pot just before serving.
- Place a serving of pasta on each plate and a ladle or two of sauce. Serve with grated parmesan on the side.
Notes
The sauce can be frozen and reheated in a pot.
If you want, you can add mushrooms to the sauce – sauté them separately and add to step 6.
Tips on making the pasta
Cook the pasta according to the directions on the package, I prefer Barilla’s spaghetti.
If there are no instructions on the package – cook in boiling water with salt stirring occasionally.
(the salt is for the taste – I use a tbsp of kosher salt for 3 liters of water [0.8 gallons]).
Spill the pasta to a strainer when the pasta tastes cooked (no grainy texture) but a bit hard (al dente). Pour a bit of olive oil on the pasta to prevent it from sticking.
