Spaghetti Bolognese (Beef) Best Ingredients for Spaghetti Bolognese Whole Plum Tomatoes are best because they are picked and canned at perfect ripeness. Our Spaghetti Bolognese (or "spag bol") recipe can use beef or lamb mince and is a great blend of protein and carbohydrate. The traditional Bolognese sauce is a thick, full-bodied meat sauce originating from Bologna in the North of Italy.

Ingredients of Spaghetti Bolognese (Beef)

  1. Prepare of Bolognese Sauce.
  2. Prepare 300 grams of minced beef.
  3. You need 250 grams of chicken liver.
  4. It's 1 1/2 tbsp of olive oil.
  5. You need 1 clove of garlic, peeled.
  6. It's 1/2 tbsp of parsley.
  7. It's 1 of bay leaf.
  8. You need 1 can of tomatoes.
  9. It's 150 ml of water.
  10. It's 1 of beef stock cube.
  11. Prepare 2 tbsp of tomato puree.
  12. You need 1 of salt and pepper.
  13. It's 1/2 tsp of chopped basil.
  14. Prepare 25 grams of butter.
  15. Prepare 1 of grated parmesan cheese.
  16. Prepare of Spaghetti.
  17. Prepare 1 of water.
  18. It's 1 tsp of olive oil.
  19. It's 25 grams of melted butter.
  20. Prepare 1 tbsp of salt.
  21. It's 500 grams of Italian Spaghetti.

Spaghetti Bolognese (Beef) step by step

  1. Soak chicken livers in a pot of salted water for 30 mins or more..
  2. Combine minced beef, garlic, onion, parsley and bay leaf into a saucepan..
  3. Using a scissors or knife, cut chicken livers into small pieces, removing membranes. Dry the chicken liver pieces by placing them on paper towels. Add chicken liver to saucepan..
  4. Using medium heat, brown meat slowly, stirring frequently..
  5. When mixture is thoroughly cooked with no remaining water, remove garlic clove..
  6. Add canned tomatoes, beef stock cube, water, tomato puree and season to taste. Stir well..
  7. Simmer the sauce for up to 45 minutes, until it is of a suitable consistency..
  8. To cook spaghetti: Fill large saucepan with plenty of water. Add salt and olive oil and bring to a boil. Slowly dip spaghetti into the boiling water. As it softens, curl it around the pan until it is all submerged. Cook until tender but firm - according to packet directions. Remove from heat and drain pasta in a colander immediately. Coat with the melted butter and serve immediately..
  9. Stir in the basil, and simmer for 1 minute..
  10. Remove saucepan from heat, and add butter. Stir..
  11. When spaghetti is ready, serve a spoonful of sauce on top and add parmesan cheese to taste..

For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Drain the spaghetti and either, stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like. Spaghetti is a southern Italian speciality, while the ragù comes from Bologna in the northern region of Emilia-Romagna. Southern Italians don't tend to eat dishes that are so rich in meat and cheese, while northern Italians would favour their own tagliatelle over spaghetti any day of the week.

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