How to Make Spaghetti Bolognese

This hearty meat sauce, or ragu, also makes an excellent lasagna filling. The long simmering is key to its succulence. Serves six large appetites.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tbsp. butter
• 2 med. carrots - stemmed, peeled and diced
• 1 lg. rib celery - cut into small dice
• 1 cup chicken broth
• 1/2 lb. lean ground beef
• 6 oz. milk
• small pinch nutmeg
• 1/4 cup olive (not virgin) oil
• 1 sm. onion - peeled and diced
• 2 lbs. plum tomatoes - cored, seeded and diced
• 1/2 lb. ground pork
• 1 tsp. salt
• 1/4 tsp. white pepper
• 3/4 cup white wine
• freshly grated Parmesan cheese for garnish
• fresh Italian parsley - chopped for garnish
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1. Heat the olive oil, butter, celery, carrots and onion in a large pot over medium heat. Cook, stirring occasionally, until the vegetables start to soften.

2. Add the meat and cook until there are no signs of pink. Remove from the heat and try to drain off any extra fat.

3. Return the pot to the heat and add the wine. Cook until the wine is almost completely evaporated.

4. Add the milk and nutmeg. Cook, stirring, until the milk is almost gone.

5. Put the tomatoes and the broth into the pot. Add the salt and pepper.

6. Simmer, uncovered, for three hours, checking occasionally to make sure that the sauce does not dry out. If the sauce gets too dry, add broth.

7. Check the sauce for seasoning and add more to taste.

8. Cook the pasta according to package directions and then drain. Place the pasta in a large serving bowl and ladle the sauce over the top.

9. Sprinkle with the parsley and cheese and serve.

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on 8/8/2006 Sauté one medium onion (chopped) with 2 or 3 medium carrots (grated) until soft. Add about 500 g minced meat and brown at high heat (if you have time, take out the onion and carrot mixture before browning the mince, adding it again afterward). When the mince is browned, add a cup of tomato ketchup, one tin of chopped tomatoes, some Worcestershire Sauce to taste, some salt and pepper to taste and leave to simmer for approximately 15 minutes. If the sauce is a bit too acidic, add a pinch of sugar. Serve with spaghetti and some grated Parmesan. Enjoy!

on 11/22/2005 Rather than using 50/50 ground pork and ground beef, use all ground pork, but take them from sausages instead. Take either sweet or spicy Italian sausages, break the outer membrane, and squeeze the pork into the pan. The spices in the sausage acts like a dry marinade, so the meat is much more flavorful. You can actually skip some of the spices if you do this.

on 11/22/2005 Sauté one medium onion (chopped) with 2 or 3 medium carrots (grated) until soft. Add about 500 g minced meat and brown at high heat (if you have time, take out the onion and carrot mixture before browning the mince, adding it again afterward). When the mince is browned, add a cup of tomato ketchup, one tin of chopped tomatoes, some Worcestershire Sauce to taste, some salt and pepper to taste and leave to simmer for approximately 15 minutes. If the sauce is a bit too acidic, add a pinch of sugar. Serve with spaghetti and some grated Parmesan. Enjoy!