Spaghetti Bolognese
The Bolognese sauce most people know is far removed from the original recipe, which is a very rich sauce. With this version I try to refer back to the original while also doing something completely different. If you want to make it vegetarian, simply skip the pancetta and start by sautéing the onion.
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Ingredients
4 servings
400 g
100 g
400 g
300 g
3
4 sticks
Spaghetti
Pancetta (bacon)
Canned tomatoes
Chestnut mushrooms
Carrots
Celery
90 g
3 TBL sp
1 glass
2 TBL sp
1 TBL sp
2 tea sp
200 ml
1
3 cloves
Tomato paste
Margarine
Red wine
Oregano
Thyme
Sugar
Bouillon (beef)
Onion
Garlic
Prep
15 min
- Dice onion and mince garlic
- Cut pancetta into small pieces
- Cut celery and carrots into small pieces
- Finely cut the mushrooms
Cook
50 min
Fry pancetta
medium/high heat until golden crispy ~8 min
Sauté mushrooms
start with high heat and then lower the heat until all moisture is gone ~ 10 min
Add thyme, onion, garlic, celery and carrots
season with salt and pepper ~10 min
Boil water and make bouillon
Add red wine
scrape sticky parts from bottom of the pan into the sauce ~2 min
Add tomatoes, sugar and oregano
bring to boil/simmer ~5 min
Add tomato paste
stir ~2 min
Add bouillon
stir ~2 min
Add margarine
stir ~2 min
Add mushroom sauce
simmer at least 15 min, preferably 1 hour
Cook spaghetti
This is a recipe from the Fork Ranger book
