Spaghetti alla Bolognese
A perfect bowl of comfort that is sure to bring a smile to everyone’s face.
Robo-Prep!
Robo-Prep!
Spaghetti alla Bolognese!
Ingredients:
-2 tablespoons olive oil
-1 small onion, finely chopped
-3 cloves garlic, minced
-1 carrot, grated
-2 stalks celery, finely chopped
-1 pound ground beef or turkey
-1/2 teaspoon freshly ground black pepper
-1/2 cup dry white wine
-1 (28-ounce) can crushed tomatoes
-2 teaspoons Italian seasoning
-1 teaspoon salt
-1/2 teaspoon sugar
-1/4 teaspoon freshly ground nutmeg
-1/4 teaspoon red pepper flakes
-1/4 cup chopped fresh parsley leaves
-1 pound cooked spaghetti
-1/2 cup freshly grated Parmesan cheese
Steps:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion, garlic, carrot, and celery. Cook, stirring often, until the vegetables are tender, about 5 minutes.
3. Add the ground beef and black pepper and continue to cook, breaking up the meat, until the beef is browned, about 5 more minutes.
4. Add the white wine and simmer until reduced by half, about 5 minutes.
5. Stir in the crushed tomatoes, Italian seasoning, salt, sugar, nutmeg, red pepper flakes, and parsley. Simmer uncovered, stirring occasionally, until the sauce is thick, about 30 minutes.
6. Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente, about 10 minutes. Drain the spaghetti and return to the pot.
7. Add the sauce to the spaghetti and mix well.
8. Transfer the spaghetti to a large serving bowl, sprinkle with Parmesan cheese, and serve.
Nutrition:
Calories: 563, Fat: 17 g, Saturated fat: 6 g, Carbohydrates: 65 g, Protein: 30 g, Fiber: 6 g, Cholesterol: 54 mg, Sodium: 1085 mg.
Wine Pairing:
A rich, full-bodied red wine such as a Chianti or Barolo would pair beautifully with this classic Italian dish.
Descriptive Paragraph:
This classic Spaghetti alla Bolognese is packed full of rich flavor and comforting textures. Sautéed onion, garlic, carrot, and celery mingle with the ground beef, creating a deep and aromatic aroma in the kitchen. The cans of crushed tomatoes and just the right amount of seasonings create an intense, slightly sweet and spicy sauce that is sure to please any palate. With the addition of freshly grated Parmesan cheese and chopped fresh parsley, this Spaghetti alla Bolognese will hit all the right notes on your dinner table.
History of Spaghetti alla Bolognese
Spaghetti alla Bolognese is a traditional Italian dish composed of spaghetti noodles cooked with a savory sauce primarily made of ground beef, tomatoes, carrots, celery, and onions. In Italian, the dish itself is referred to as ragù Bolognese (or simply ragù) as the actual dish is served with a number of pastas including macaroni, tagliatelle, and lasagna. The dish has a rich history with its roots tracing back to the 1800s where it became the signature dish of the Emilia-Romagna region in Italy.
Where Spaghetti alla Bolognese is Popular
Since its place of origin, Bolognese has gained immense popularity as it has spread throughout Italy and the rest of the world. It is often found in other Italian countries and is a staple in the kitchens of many Italian families. Moreover, the dish has also gained immense popularity in the United Kingdom, Australia, and the United States where the dish is particularly popular amongst those looking for a classic Italian American entree.
Ingredients that can be Substituted
Though Spaghetti alla Bolognese is typically composed of ground beef, tomatoes, carrots, celery and onions, many chefs are free to substitute certain ingredients. For example, the ground beef can be exchanged with ground pork, veal, or even chicken depending on the taste preferences of the cook. Since the vegetables used in the sauce are primarily based on the instore ingredients, chefs can get creative and use what’s available. For example, some substitute diced mushrooms for the carrots or zucchini for the celery.
Interesting Facts:
There are several interesting facts about the dish itself. The very name Spaghetti alla Bolognese has its roots in the city of Bologna where the dish was popularized and first originated. Furthermore, the regional dish from Bologna is quite different from what was made outside the area as the dish adopted different ingredients abroad. In addition, the dish is recognized on the list of Global gastronomic heritage of Italy, making it a prized traditional recipe.
