When I was a child, my bigger sister and I used to fight about who should prepare the Spaghetti Bolognese for dinner. She thought she made the best Bolognese and I thought I did the best one.
My sister makes really good Bolognese, but today I don’t think she would refuse my Bolognese. 🙂
Even if the dish is very much Italian to me, I think this is a dish that is being served almost once a week in an average Swedish home. And it’s so delicious. Try my recipe! How are you doing your favorite Spaghetti Bolognese?
Ingredients (4 pers):
- 2 tbs olive oil
- 1 tbs butter
- 1 onion
- 4 garlic cloves
- 2 carrots
- 2 celery stalks
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 16 oz (1 lb) organic ground beef (15% fat)
- 3 tbs tomato paste
- 1 tbs balsamic vinegar
- 1 can (15oz) tomato sauce
- 1 cup water (or red wine for even more taste)
- 1 cube beef broth
- 1 tbs honey
- 1/2 tbs Japanese soya
- 1/2 tsp salt
- fresh pepper
- fresh basil
- olive oil
- fresh pepper
- parmesan cheese
Peel and cut the onion and garlic cloves in small pieces. Use a big saucepan or pot. First add both butter and oil. Then add the onion and garlic and let it fry without getting any color. Peel and cut the carrots and celery stalks in small pieces. Add the dry basil, oregano, carrot and celery into the pan.
Add the ground beef into the pan. I always try to cut the beef in as small pieces as possible with the turner to avoid big meat pieces as meatballs. Let the beef fry until it is done. Add the tomato paste and balsamic vinegar and stir while frying.
Pour in the tomato sauce and the water/wine, add broth, honey and soya. Now taste the Bolognese. Add salt if needed and pepper. Let the sauce boil for minimum 20 minutes, but I prefer to let my sauce as long as possible. This will just give it a larger taste. There is no problem at all to let the sauce slowly boil for another 1 or 2 hours.
Before serving, add some fresh cut basil and fresh pepper into the Bolognese.
Follow the instruction on the packaging to prepare your pasta. I have used spaghetti.
Before I serve, I take some of the Bolognese and add that into the pasta pan and mix it together. That makes the pasta have taste of the sauce all over. Then after taking pasta to your plate, you add additional Bolognese to your plate.
Garnish with pepper, olive oil and parmesan cheese.
My plate is from Danish “Royal Copenhagen”.