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                           Spaghetti Bolognese

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      medium        onion -- chopped
   1      large         lean ground beef
     1/2  small         carrot -- finely chopped
     1/2  stalk         celery -- finely chopped
   1      cup           dry white wine
     1/2  cup           milk
     1/8  teaspoon      nutmeg
   1      can           tomatoes -- whole and peeled
   1      cup           beef broth
   3      tablespoons   tomato paste
   1      teaspoon      salt
   1      teaspoon      dried basil -- crumbled
     1/2  teaspoon      dried thyme -- crumbled
   1                    bay leaf
   1      pound         perciatelli -- or spaghetti
                        boiling salted water
   1      cup           parmesan cheese -- freshly grated

Heat oil in a 12" noncorrosive skillet over medium heat.  Add onion; saute 
until soft, about 4 - 5 minutes.  Cook, breaking up meat into fine pieces, 
just until meat loses its raw color, about 6 minutes.  Do NOT brown meat.

Stir carrot and celery into meat mixture; cook over medium-high heat for 2 
minutes.  Stir in wine; cook until wine is evaporated, 4 - 6 minutes.  
Stir in milk and nutmeg; reduce heat to medium and cook until meat is 
evaporated, about 3 - 4 minutes.  Remo
ve from heat.

Press tomatoes and their liquid through a sieve into a bowl; discard 
seeds.  Stir sieved tomatoes, beef broth, tomato paste, salt, basil, 
thyme, pepper and bay leaf into meat mixture.  Heat to boiling; reduce 
heat to low.  Simmer uncovered, stirring freq
uently, until most of the liquid is evaporated and the sauce is thick, 1 - 
1 1/2 hours.  Remove and discard bay leaf.

Just before serving time, cook perciatelli or spaghetti in a large kettle 
of boiling salted water just until al dente, 8 - 18 minutes depending on 
thickness of pasta.  Drain well.  Ladle meat sauce over spaghetti in a 
heated bowl.  Sprinkle cheese on top
 .

>From _Italian Cooking Class Cookbook_ by the Editors of Consumer Guide¨.





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