Side Pannel
Cucina Rustica: Spaghetti Bolognaise
Cucina Rustica: Spaghetti Bolognaise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Italian, Main Dish
Ingredients List
- 3 tb Vegetable oil
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 Carrot, finely diced
- 1 Celery stalk, finely diced
- 1 lb Ground beef
- 1 c White wine
- 1/2 c Milk
- 1 1/4 ts Salt
- 3/4 ts Pepper
- pn Nutmeg
- 28 oz Canned tomatoes, chopped
- 2 tb Tomato paste
- 1 Bay leaf
- 12 oz Spaghetti
- Parmesan, freshly grated
- Fresh parsley, chopped
Directions
In large heavy saucepan, heat oil over medium-low heat; cook onion, garlic,
carrot and celery, stirring, for about 5 minutes or until softened.
Add beef; cook, stirring to break up, for about 10 minutes or just until no
longer pink, being careful not to brown. Drain off fat.
Pour in wine; increase heat to medium-high and cook, stirring occasionally,
until wine has evaporated. Add milk, salt, pepper and nutmeg; cook,
stirring, until milk has evaporated.
Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low
and cook, stirring occasionally, for 2 hours or until thickened. Discard
bay leaf.
Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10
minutes or until tender but firm; drain well.
In warmed serving bowl, toss spaghetti with half of the sauce. Top with
remaining sauce. Sprinkle with Parmesan and parsley to taste.
Nutritional info not provided in article.
carrot and celery, stirring, for about 5 minutes or until softened.
Add beef; cook, stirring to break up, for about 10 minutes or just until no
longer pink, being careful not to brown. Drain off fat.
Pour in wine; increase heat to medium-high and cook, stirring occasionally,
until wine has evaporated. Add milk, salt, pepper and nutmeg; cook,
stirring, until milk has evaporated.
Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low
and cook, stirring occasionally, for 2 hours or until thickened. Discard
bay leaf.
Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10
minutes or until tender but firm; drain well.
In warmed serving bowl, toss spaghetti with half of the sauce. Top with
remaining sauce. Sprinkle with Parmesan and parsley to taste.
Nutritional info not provided in article.
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