Spaghetti Bolognese (Beef)

Steps Making Recipes Spaghetti Bolognese (Beef) using 21 ingredients and 11 steps

Spaghetti Bolognese (Beef) - Leave to bubble and cook away. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be. Traditional bolognese sauce is primarily comprised of meat (ground beef), with just a bit of tomato sauce.

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.

You can cook Spaghetti Bolognese (Beef) using 21 ingredients and 11 steps. Here is how you achieve that.

Ingredients make Spaghetti Bolognese (Beef)

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

Spaghetti Bolognese (Beef) instructions

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..

Spaghetti Bolognese (Beef) - It's made with half sausage, half beef and just enough tomato, the way authentic Bolognese sauce should be! I'm pretty sure my blood type is B for Bolognese right now. (I'm actually type A, but that's another story.) Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. 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). Spaghetti bolognese is just the sauce from lasagne slopped onto spaghetti (Don't even think its a real italian thing? normally it'd be with bigger pasta) I like spag bol but the sauce often falls to the bottom. A nice lasagne with creamy sauce, some cheese that has turned crunchy in the oven. Spaghetti is a southern Italian speciality, while the ragù comes from Bologna in the northern region of Emilia-Romagna. Thank you and good luck