Spaghetti Bolognese スパゲッティ ボロネーゼ (ミートソース スパゲッティ)

Spaghetti Bolognese

I’m posting an Italian recipe!  I actually cook Italian food quite often at home.  After Japanese food I can easily say that Italian food is one of our favorites and is very popular in Japan as well.  My earliest memory of Spaghetti Bolognese, or Spaghetti with Meat Sauce as most families call it, came from my Mom.  My mom is a fabulous cook and she always made us the most delicious and well balanced food growing up.  Everything she made was from scratch and she never fed us anything that was frozen, canned or ready-made from a package.  I don’t think I really appreciated mom’s cooking until I got married and started developing an interest in cooking myself.  I would always call mom and ask her how she made this or that and of course she’d try and tell me in her own way.  Mom never uses recipes so her instructions and ingredients would change every time I would ask her.  The easiest way to learn one of Mom’s dishes is just watching her prepare it.

Mom learned how to make Bolognese sauce from an Italian neighbor who lived next to us in France when I was a baby.  The husband is Italian and his wife is Korean.  You can just imagine the good food that came out of that house!  When our families got together the table would be covered with mouthwatering Italian, Korean and Japanese food.  They are still very close friends of my Parents to this day.  I always love it when they get together and talk about those days living in France.

My Bolognese is a mix of my Mom’s and Mario Batali’s recipes plus a couple of things I added over the years.  My mom always used Spaghetti with her sauce but you can really use any kind of Pasta you like.  The sauce takes a little time to prepare but once you taste it you will see why it’s totally worth the time and effort.

Ingredients:  4-5 servings

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 medium sized carrot, finely diced
1 large onion, diced
2 ribs celery, finely diced
4 cloves garlic, sliced
1 pound ground beef
1 pound ground pork
1/4 pound pancetta, ground or finely chopped
1 6 oz can or jar tomato paste
1 28 ounce can crushed Italian Tomatoes
1 cup milk
1 cup dry white wine
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
sea salt and freshly ground black pepper
1 pound of cooked Spaghetti or any Pasta of your choice
Parmigiano-Reggiano, for grating

Preparation:

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.  Add the onions, celery, carrot and garlic and sauté over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.  Add the beef, pork, and pancetta and stir into the vegetables.  Brown the meat over medium high heat, stirring to keep the meat from sticking together, until browned.  Add the tomato paste and cook with the meat and vegetable mixture for about ten minutes.  Add the crushed tomatoes, milk, wine, oregano and crushed red pepper flakes and simmer over low heat for 1 to 1 1/2 hours making sure to stir every 15 minutes.  Season with salt and pepper to taste.  Simmer sauce on stove until pasta is finished.

Bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the package.  When the pasta is cooked, drain and return to the pot.  Add two cups of the Bolognese to the pasta and toss well.  Serve the pasta hot with extra Bolognese on top (I like lots of sauce!) and grated Parmigiano-Reggiano on the side.

Spaghetti Bolognese スパゲッティ ボロネーゼ (ミートソース スパゲッティ)
Serves: 4-5
 
Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 1 medium sized carrot, finely diced
  • 1 large onion, diced
  • 2 ribs celery, finely diced
  • 4 cloves garlic, sliced
  • 1 pound ground beef
  • 1 pound ground pork
  • ¼ pound pancetta, ground or finely chopped
  • 1 6 oz can or jar tomato paste
  • 1 28 ounce can crushed Italian Tomatoes
  • 1 cup milk
  • 1 cup dry white wine
  • 1 tablespoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • sea salt and freshly ground black pepper
  • 1 pound of cooked Spaghetti or any Pasta of your choice
  • Parmigiano-Reggiano, for grating
Instructions
  1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrot and garlic and sauté over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the beef, pork, and pancetta and stir into the vegetables. Brown the meat over medium high heat, stirring to keep the meat from sticking together, until browned. Add the tomato paste and cook with the meat and vegetable mixture for about ten minutes. Add the crushed tomatoes, milk, wine, oregano and crushed red pepper flakes and simmer over low heat for 1 to 1½ hours making sure to stir every 15 minutes. Season with salt and pepper to taste. Simmer sauce on stove until pasta is finished.
  2. Bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the package. When the pasta is cooked, drain and return to the pot. Add two cups of the Bolognese to the pasta and toss well. Serve the pasta hot with extra Bolognese on top (I like lots of sauce!) and grated Parmigiano-Reggiano on the side.

 

Comments

  1. Oh yum, Shirley!! I love bolognese and your recipe looks divine!!

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