The secret to authentic spaghetti Bolognese lies in its thick, aromatic sauce. Combined with pasta, it creates the perfect dish.
Ingredients
- Fresh basil – 5 g
- Chicken broth – 1 liter
- Onion – 50 g
- Black pepper – 1 pinch
- Red tomato – 150 g
- Bay leaves – 3 pieces
- Spaghetti pasta – 500 g
- Olive oil – 2 tablespoons
- Whole black peppercorns – 5 pieces
- Tomato paste – 50 g
- Salt – 1 pinch
- Grated Grana Padano cheese – 2 tablespoons
- Red wine – 200 ml
- Mirepoix (carrots, celery, onion) – 100 g
- Cloves – 5 pieces
- Garlic cloves – 5 pieces
- Ground beef and pork mixture – 400 g
Preparation
Sauce
- Heat olive oil in a pot and sauté finely chopped root vegetables. Then add finely chopped onion and garlic, and sauté everything.
- Wrap the native herbs (bay leaves, peppercorns, cloves) in cheesecloth and tie tightly with a string. Add the ground meat to the sautéed vegetables, mix well, and continue cooking. Add tomato paste and diced tomatoes. Pour in the red wine and add the prepared cheesecloth with herbs. Season with salt and cook for about 5-8 minutes until the wine reduces. Then add chicken broth. Occasionally stirring, simmer the sauce for about 2 hours. After cooking, remove the cheesecloth with herbs.
Spaghetti
- Cook spaghetti in salted water for 7-8 minutes, then drain using a colander.
- Pour some of the sauce and cooked spaghetti onto a heated pan. Mix well.
Serving Transfer spaghetti from the pan to a deep plate, drizzle with olive oil, sprinkle with grated cheese, add a touch of black pepper, and garnish with fresh basil leaves.
