Spaghetti Bolognese (also known as Spaghetti Bolognese) is a famous delicacy in Bologna. The Bolognese are serious and particular about the cooking method of this pasta, but it is actually not complicated. Let's make this Italian delicacy together!
Bolognese sauce pasta primarily consists of two components: the meat sauce and the pasta. Regarding the meat sauce, in Italian society, every family has its own recipe and method for preparing it. Some recipes are passed down through generations, while others are developed independently. Therefore, there isn't a single "authentic" way to make it. However, the basic ingredients typically include beef, tomato sauce, onions, and fresh herbs. Some more modern recipes incorporate chicken liver, porcini mushrooms, or even black truffle. As a result, Bolognese sauce pasta truly represents a blend of tradition and innovation.
The key to making a sweet and not greasy meat sauce is ingredients and time. We can add different kinds of vegetables, such as celery, carrots, and even red peppers, to increase the flavor of the meat sauce. The second is the cooking time. Generally speaking, to make a delicious meat sauce, it must be cooked for at least 1 hour or more. By slow-cooking, the sweetness of the vegetables will slowly penetrate into the meat sauce.
As for pasta, in Bolognese, meat sauce must be served with Tagliatelle, a wide pasta. In fact, restaurants in Bologna only have the dish "Tagliatelle Bolognese" instead of "spaghetti Bolognese", which reflects the Italians' persistence and perseverance in traditional cuisine. Since Tagliatelle noodles are relatively wide and thicker, they can release more starch, so when cooked with meat sauce, they can absorb more meat sauce more easily, and the taste is not only more solid, but also much richer.
Ingredients (2 servings)
Minced beef | 300 g |
|---|---|
onion | ½ bulb |
carrot | ½ stick |
Celery | 2 petals |
garlic | 3 cloves |
Basil | 2 sprigs |
Tomato paste | 1 tablespoon |
Red wine | 300 ml |
Chopped tomatoes | 1 can |
Chicken Stock | 300 ml |
Bay leaf | 2 pieces |
salt | 1 tsp |
Ground Black pepper | 1 tsp |
Tagliatelle | 180 g |
Parmesan cheese | 50 g |
Steps
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