• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spaghetti Bolognese

  • Recipe Submitted by on

Category: Italian, Main Dish

 Ingredients List

  • 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

 Directions

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¨.

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