01.31.06
Spaghetti Bolognese. Italian Recipes
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Spaghetti Bolognese. Italian Recipes
1 pound spaghetti
1 large lean ground beef
1 cup beef stock
2 tablespoons Italian olive oil
1 medium onion, chopped
1/2 carrot
1/2 celery
1 cup dry Italian white wine
1/2 cup milk
1/8 teaspoon nutmeg
1 cans Italian tomatoes
3 tablespoons tomato puree
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
1 cup parmesan cheese
Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft, around 4 - 5 minutes. Add ground beef, until meat loses its raw
colour, around 6 minutes.
Mix carrot and celery into ingredients and cook over medium-high heat for 2 minutes. Add the wine and cook until wine is evaporated, 4 - 6 minutes. Stir in milk and nutmeg; reduce heat to medium and cook until meat is evaporated, around 3 - 4 minutes
Press tomatoes and their liquid through a sieve into a bowl; discard seeds. Stir sieved tomatoes, beef stock, tomato puree, 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, around 1 - 1 1/2 hours. Remove and discard bay leaf.
Just before serving time, cook spaghetti in a large pan of boiling salted water just until al dente, 8 - 18 minutes depending on thickness of pasta. Drain well. Sprinkle parmesan cheese on top.
