Free Recipe Spaghetti Bolognese
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Ingredients for Spaghetti Bolognese Recipe
2 tb Olive oil
1 md Onion; chopped
1 lg Lean ground beef
1/2 sm Carrot; finely chopped
1/2 Stalk celery; finely chopped
1 c Dry white wine
1/2 c Milk
1/8 ts Nutmeg
1 cn Tomatoes; whole and peeled
1 c Beef broth
3 tb Tomato paste
1 ts Salt
1 ts Dried basil; crumbled
1/2 ts Dried thyme; crumbled
1 Bay leaf
1 lb Perciatelli; or spaghetti
Boiling salted water
1 c Parmesan cheese; freshly
-grated
Spaghetti Bolognese Preparation
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. Remove 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 frequently, 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¨. Posted to EAT-L Digest 02 Aug 96 Date: Sat, 3 Aug 1996 16:56:12 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>
Cooking Temperature:
Recipe Serves: 4
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