Spaghetti Bolognese

Name: Spaghetti Bolognese
Total time: 40 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 tbsp olive oil; 2 g arlic cloves (, minced); 1 onion (, finely chopped (brown, yellow or white)); 1 lb / 500g beef mince (ground beef) (OR half pork, half beef (Note 1)); 1/2 cup (125 ml) dry red wine ((sub water or beef broth/stock)); 2 beef bouillon cubes (, crumbled OR granulated beef bouillon (Note 2)); 800 g / 28 oz can crushed tomato ((or tomato passata)); 2 tbsp tomato paste; 2 tsp white sugar (, if needed (Note 3)); 2 tsp Worcestershire sauce; 2 dried bay leaves; 2 sprigs fresh thyme ((or 1/2 tsp dried thyme or oregano)); 3/4 tsp cooking salt (kosher salt); 1/2 tsp black pepper; 400 g / 13 oz spaghetti (, dried); Parmesan cheese (and finely chopped parsley (optional))

Recipe video above. My everyday Bolognese recipe I make over and over again. This Meat Sauce has terrific depth of flavour for such a quick recipe - though if you have the time, it's stellar cooked slowly for a couple of hours. My 3 "secret" tips are: Worcestershire Sauce, Beef Bouill

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 30 menit 📊 Sedang ⭐ 5.0 (445) 👁️ 22 dilihat

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Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Bahan-bahan

5 porsi

1 1/2 tbsp olive oil
2 g arlic cloves (, minced)
1 onion (, finely chopped (brown, yellow or white))
1 lb / 500g beef mince (ground beef) (OR half pork, half beef (Note 1))
1/2 cup (125 ml) dry red wine ((sub water or beef broth/stock))
2 beef bouillon cubes (, crumbled OR granulated beef bouillon (Note 2))
800 g / 28 oz can crushed tomato ((or tomato passata))
2 tbsp tomato paste
2 tsp white sugar (, if needed (Note 3))
2 tsp Worcestershire sauce
2 dried bay leaves
2 sprigs fresh thyme ((or 1/2 tsp dried thyme or oregano))
3/4 tsp cooking salt (kosher salt)
1/2 tsp black pepper
400 g / 13 oz spaghetti (, dried)
Parmesan cheese (and finely chopped parsley (optional))

Langkah-langkah

Sauté - Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
Cook beef - Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
Reduce wine - Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Simmer - Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 - 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)
Taste and add more salt it desired. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per steps below.
Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.
Divide between bowls. Garnish with parmesan and parsley if desired.