One of the spaghetti sauce classics, this Bolognese sauce is simple to make and delicious.
The making of the sauce is a bit time consuming, but you can then store it up to 3-4 days, so you don’t have to cook as often. =)
Heat up the oil in a wide and deep frying pan.
Add the minced beef, and fry for about 5-10 minutes, until the meat is golden brown.
Take the meat out of the frying pan and transfer to a bowl. Set aside.
Into the same frying pan, add the chopped onion and fry for about 3-4 minutes, until the onion softens and becomes translucent.
Add the grated carrots. Fry for 2 minutes, stirring occasionally. Add minced garlic and red wine. (if you do not want to use the wine, you can replace it with water). Cook for about 30 seconds.
Now add the meat back into the frying pan. Add the oregano, basil.
Add the canned tomatoes, tomato paste. Mix thoroughly. Add the water.
Bring to a boil, reduce the heat to low, but high enough for the sauce to simmer. Cover with a lid and simmer for 2 hours.
Stir occasionally, if the sauce becomes to dry, add a bit more water. If too watery, increase the heat, but stir more often, not to burn it.
In the last 10 minutes of cook, season with salt and pepper, taste and add more if needed.
20 minutes before the sauce is done, start preparing the spaghetti.
In a large saucepan, bring to boil around 3 liters of water, salt to taste. When the water starts boiling, add the spaghetti and cook according to the time on the packaging. (usually between 10-12 minutes)
Place spaghetti in a pasta dish, top with Bolognese sauce and sprinkle with grated Parmesan cheese.
Enjoy!
Spaghetti Bolognese
Ingredients
- 500 grams beef meat, minced
- 1 medium onion
- 2 medium carrots
- 3 cloves garlic, minced
- ½ cup dry red wine
- 1 can (400 grams) tomatoes, skinless
- 3 tablespoons tomato paste
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons olive or vegetable oil, for frying
- ½ cup parmesan cheese, finely grated (I used mozzarella)
Instructions
- Heat up the oil in a wide and deep frying pan.
- Add the minced beef, and fry for about 5-10 minutes, until the meat is golden brown.
- Take the meat out of the frying pan and transfer to a bowl. Set aside.Into the same frying pan, add the chopped onion and fry for about 3-4 minutes, until the onion softens and becomes translucent.Add the grated carrots. Fry for 2 minutes, stirring occasionally. Add minced garlic and red wine. (if you do not want to use the wine, you can replace it with water). Cook for about 30 seconds.
- Now add the meat back into the frying pan. Add the oregano, basil.
- Add the canned tomatoes, tomato paste. Mix thoroughly. Add the water.
- Bring to a boil, reduce the heat to low, but high enough for the sauce to simmer. Cover with a lid and simmer for 2 hours.
- Stir occasionally, if the sauce becomes to dry, add a bit more water. If too watery, increase the heat, but stir more often, not to burn it.
- In the last 10 minutes of cook, season with salt and pepper, taste and add more if needed.
- 20 minutes before the sauce is done, start preparing the spaghetti. In a large saucepan, bring to boil around 3 liters of water, salt to taste. When the water starts boiling, add the spaghetti and cook according to the time on the packaging. (usually between 10-12 minutes)
- Place spaghetti in a pasta dish, top with Bolognese sauce and sprinkle with grated Parmesan cheese.
- Enjoy!
Notes
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