Spaghetti Bolognese

Italian spaghetti bolognese is a traditional recipe for the Mediterranean diet. An authentic, proven recipe and cooking secrets from Black Pepper Chef will help you to make the best spaghetti. You can cook spaghetti bolognese at home, add the pasta on the menu for a big family. 

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SPAGHETTI BOLOGNESE RECIPE

Ingredients (6 servings)

• 500 g Beef mince
• 1 x 250g canned chopped tomatoes
• 250 g Pork mince
• 50 g Onion
• 50 g Carrot
• 1 Celery stick (50g)
• 250 ml White wine
• 3 l of Water
• 1 Garlic clove
• 50 ml Milk
• Salt, black pepper
• Spaghetti 480 g
• Grated Parmesan Cheese

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Instructions

Dice onion, celery, and carrot. Fry the peeled garlic on two spoons of olive oil. Remove the garlic, add the onion, celery, and carrot. Cook for 10 minutes.

Add the minced beef and minced pork, salt. Fry until the water evaporates. Pour 250 ml of white wine. Boil it over medium heat.

Add tomatoes and the first litter of water — boil one hour over low heat.

Add a second liter of water. Boil another hour on low heat.

Add the last liter of water. At the end of the third hour of cooking, add milk: boil, salt, and pepper.

Put the pasta in boiling salted water and cook according to instructions on the box.

Drain the spaghetti, add the Bolognese sauce. Serve with grated parmesan.

★★★★★
Italian spaghetti bolognese is a traditional recipe for the Mediterranean diet.
Spaghetti Bolognese
Category: Pasta
Cuisine: Italian
Servings: 6
Ingredients
500 g Beef mince
250g canned chopped tomatoes
250 g Pork mince
50 g Onion
50 g Carrot
1 Celery stick (50g)
250 ml White wine
3 litters of Water
1 Garlic clove
50 ml Milk
Salt, black pepper
Spaghetti 480 g
Grated Parmesan Cheese
Instructions
Dice onion, celery, and carrot. Fry the peeled garlic on two spoons of olive oil. Remove the garlic, add the onion, celery, and carrot. Cook for 10 minutes. Add the minced beef and minced pork, salt. Fry until the water evaporates. Pour 250 ml of white wine. Boil it over medium heat.
Add tomatoes and the first litter of water — boil one hour over low heat.
Add a second liter of water. Boil another hour on low heat.
Add the last liter of water. At the end of the third hour of cooking, add milk: boil, salt, and pepper.
Put the pasta in boiling salted water and cook according to instructions on the box.
Drain the spaghetti, add the Bolognese sauce. Serve with grated parmesan.
Chef Black Pepper
ragu, bolognese sauce, spaghetti bolognese, pasta bolognese