Food & Drink Magazine

Spaghetti Bolognese -The Italian Way

By Shalinidigvijay @shalinidigvijay
Somehow there is always too much cheese in the pasta.I like pasta with sauce and meat.I like the meat...shudder to think of my cholesterol levels. Ever since I moved to Mumbai last year, I have been o n a meat overdrive. I guess it has to do with the weather.The north is too warm to eat meat in the summers... And here the weather is wonderful all year round. So you eat as much as you want.That's what we are doing.Eating.Today it's Spaghetti.More of the meat and less of the cheese Spaghetti.
Spaghetti Bolognese -The Italian wayA cola for sweet child and wine for the adults.That's all you need to make wonderful meal.
Spaghetti Bolognese -The Italian wayAnd a close up.Just a little strong cheddar cheese on top.With a few olives thrown in.That's how the Italian webcast of Giallozafferano -an Italian food website,made the true ragout recipe. Kept it so close. She shaved Parmesan over her spaghetti though.And I couldn't find minced pork. Hence the chicken mince.
Spaghetti Bolognese -The Italian wayThe easiest meal to make ,but it requires some patience and lots of love.We used whole wheat spaghetti here and chicken mince. Of course lamb would have been the best, but sadly the neighbourhood  grocery doesn't stock it. So this meal was good for three.
For the 
Spaghetti Bolognese  -The Italian way-One Pot Meal
You need
1 cup finely diced onions1/2 cup each diced celery and carrots 1 tbsp chopped garlic4-5 peeled ,deseeded ripe tomatoes ( you need to blanch tomatoes to be able to peel them )1/2 cup tomato purée 1 cups chicken stock ( I generally make my stock using stock cubes - Maggi sells those too)4-5 rashers of bacon (optional)400 GMs chicken or lamb mince500 GMs pack whole wheat spaghetti -I used 3/4 pack 3 tsp Olive oil 3 tsp butter1 cup whole milk1 cup red wine optionalSalt to tastePaprika powder to taste.1 tsp Deghi MirchFresh basil Olives to garnish 
Start with the mire-poix. The chopped onions,celery and carrots. Heat the olive oil and butter in a heavy bottom PAN. Add in the chopped celery,onions,Carrots and garlic and sauté till they are translucent.Spaghetti Bolognese -The Italian wayThe bacon chopped fine. Because the bacon was for the flavor. Almost minced.Add in the bacon and stit till the oil looks As though its floating . Now add in the mince  and stir till it changes color.Add in the tomatoes and cook together. That's why the tomatoes were peeled. Add the salt and Paprika powder and throw in some Deghi mirch if you are feeling the need for spice.
Spaghetti Bolognese -The Italian wayCover and cook on low heat stirring all the while. Add the chicken stock and allow the sauce to bubble.When the sauce has reduced by half,mad in the milk. Stir to incorporate. The milk blends in,  tasting cheesy and creamy.PS this is also in the original recipe. You can add the red wine and. Cook off the alcohol too. Personally, I'd rather drink the wine than cook off the alcohol.
Spaghetti Bolognese -The Italian wayAnd bubble some more. The sauce after 30-40 ,minutes. Taste and adjust seasoning. Add in half the basil and set a large pot of water to boil.Add salt and a spoon of olive oil.Spaghetti Bolognese -The Italian wayOnce it begins to simmer, add the spaghetti and allow the pasta to sink and cook. After the spaghetti is al dente after approximately 10 minutes,drain the pasta.Spaghetti Bolognese -The Italian way
Reserve about  1/4 cup of the water and add to the sauce with the pasta. Stir together. Plonk in the remaining basil. Spaghetti Bolognese -The Italian wayDish out and garnish with a few olives and some grated cheese.
Spaghetti Bolognese -The Italian wayEnjoy.With a glass of red wine, garlic bread and a green salad.
Spaghetti Bolognese -The Italian wayEach strand of the pasta was drowning in the flavor of the sauce. Loads of garlic and sourness  of the tomatoes made it awesome. The celery and carrots add a je ne sais quoi element. And the bacon was an awesome addition.Sadly the chicken keema tastes more like egg...So the next time we use lamb mince.And along the olives and basil... This made for a great meal.Spaghetti Bolognese with Ragu Bolognese- a classic sauce from the Emilia Romangna region.Because sometimes you should eat pasta without the cheese.
PPS  Ragu or Ragout is the sauce .
I know it's not baked... But we baked caramel custard to go with the spaghetti Bolognese . That is coming up.Try this simple one pot meal. The simple pleasures of life.
So what are you baking today???

Back to Featured Articles on Logo Paperblog

Magazines