Bolognese Ragu with Spaghetti. Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video. Drain the pasta and place in a large warm serving bowl. Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna.

Bolognese is such a classic everyday dish loved by young and old and Mary's slow-cooked sauce won't disappoint. Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer. You can cook Bolognese Ragu with Spaghetti using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Bolognese Ragu with Spaghetti

It's 3 or 4 of medium onions.
Prepare 3 of medium carrots.
You need 3 or 4 sticks of celery.
Prepare of some streaky smoked bacon or pancetta lardons.
You need 1 kg of minced beef, or half beef half pork/veal.
It's 1 of large glass dry vermouth.
It's 1 of couple sprigs fresh rosemary.
Prepare 1-2 tsp of dried sage.
It's 2 of big cloves garlic.
You need 2 tins of plum tomatoes.
It's half litre of beef stock (or a little more).
You need of Salt and black and white pepper.
Prepare of To finish: grated lemon zest, 1 clove garlic, crushed, a few sprigs of rosemary, very finely chopped, spaghetti and grated Parmesan to serve.

I make it ahead and put in quart size bags in the freezer. When I want a fast authentic tasting meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my. Spaghetti Bolognese is a classic Italian meat sauce that is a staple in most families. My super simple Spaghetti Bolognese is the perfect dinner for any night of the week and will wow your family or guests.

Bolognese Ragu with Spaghetti instructions

First make the soffritto, finely chop the onion, carrot and celery and sweat it down gently in a large pan with plenty of olive oil, put the lid on, and stir every so often, for about 15 to 20 minutes. You want everything to be soft, sweet and golden, but not browned..
While the vegetables are cooking fry the bacon until the fat is rendered, then remove from the frying pan and add the minced beef. Fry this until browned and any meat juices released have bubbled away..
When the vegetables are cooked, add the garlic, fresh rosemary and stir until the aromas are released, then pour the vermouth in to the pan. This has to be plain dry vermouth, you can use white wine instead, as Antonio suggests, but vermouth keeps longer, is cheaper and does the same job..
Tip the meat into the pan too and deglaze the frying pan with a little more vermouth. Add that to the pan together with the dried sage, tinned tomatoes and the stock. Cut the tomatoes up roughly. Add lots of black pepper, and some white pepper too if you have some. Add a little more stock if you need to, you should have quite a loose soupy mixture so there's lots of liquid to cook away..
Put the lid on and simmer on a low heat, stirring every now and then, for about 1 and a half to 2 hours. Taste, and add more salt and pepper if you need to. Keep cooking until most of the liquid has been absorbed..
When you're ready to eat, cook the spaghetti, drain and toss in melted butter, salt, pepper and a little Parmesan cheese. Then add to the ragu some grated lemon zest, the crushed garlic and finely chopped rosemary. This is a tip from Jamie Oliver, it adds a lovely zingy finish to the beef. Serve the ragu on top of a pile of spaghetti, with some grated Parmesan..

As an Amazon Associate I earn from qualifying purchases. For a healthier and leaner alternative to red meat but still made in authentic Italian fashion, try this Chicken Bolognese. Beef and Mushroom Ragu over Spaghetti Squash. And spaghetti bolognese can be a bit too ordinary. So why not combine the two?