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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I was looking for the recipe of spaghetti bolognese last night for tonight's tea and found nice recipe. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 lb ground chuck |
1/2 small carrot, pared and finely chopped |
1/2 stalk celery, finely chopped |
1 cup dry white wine |
1/2 cup milk |
1/4 teaspoon ground nutmeg |
1 (400 g) can tomatoes or 1 (400 g) can fresh tomatoes |
1 cup beef broth |
3 tablespoons tomato paste |
1 teaspoon salt |
1 teaspoon basil or 3 leaves chopped fresh basil |
1/2 teaspoon thyme |
1 dash pepper |
1 bay leaf |
Directions:
1. Heat olive oil in a pan over medium heat.
2. Add onion; saut until soft, 4-5 minutes.
3. Add beef and cook, breaking up meat into fine pieces, until meat loses its raw colour, about 6 minutes (do not brown).
4. Stir carrot and celery into meat mixture; cook over medium-high heat 2 minutes.
5. Stir in wine and cook until wine is evaporated, 4-6 minutes.
6. Stir in milk and nutmeg; reduce heat to medium and cook until milk is evaporated'3-4 minutes.
7. Remove from heat.
8. Press tomatoes and their liquid through sieve into bowl; discard seeds.
9. Stir sieved tomatoes, beef broth, tomato paste, salt and seasonings into meat mixture.
10. Heat to boiling; reduce heat to low.
11. Simmer uncovered, stirring frequently, until most of the liquid had evaporated and sauce is thick, 1 to 1-1/2 hours. Remove and discard bay leaf.
12. Just before serving time, cook spaghetti in large kettle of boiling salted water just until al dente, 8-12 minutes; drain well.
13. Ladle meat sauce over spaghetti and sprinkle cheese on top!
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