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Spaghetti alla Bolognese (recipes)


Spaghetti alla Bolognese

Yield: Makes 4 to 6 servings



Ingredients:



2tablespoons olive oil

1medium onion, chopped

1pound ground beef

1/2small carrot, finely chopped

1/2stalk celery, finely chopped

1cup dry white wine

1/2cup milk

1/8teaspoon ground nutmeg

1can (14-1/2 ounces) whole peeled tomatoes, undrained and coarsely chopped

1cup beef broth

3tablespoons tomato paste

1teaspoon salt

1teaspoon dried basil

1/2teaspoon dried thyme

1/8teaspoon black pepper

1bay leaf

1pound uncooked spaghetti

1cup freshly grated Parmesan cheese (about 3 ounces)

Fresh thyme sprig for garnish









Preparation:





1.Heat oil in large skillet over medium heat. Cook and stir onion 4 minutes or until soft. Crumble beef into onion mixture. Brown 6 minutes, stirring to separate meat. Drain and discard fat.2.Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat. Stir in wine; cook 4 to 6 minutes until wine has evaporated. Stir in milk and nutmeg; reduce heat to medium and cook 3 to 4 minutes until milk has almost evaporated. Remove from heat.3.Press tomatoes with juice through sieve into meat mixture; discard seeds.4.Stir beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into meat mixture. Bring to a boil. Reduce heat and simmer, uncovered, 1 to 1-1/2 hours or until most of liquid has evaporated and sauce thickens, stirring frequently. Discard bay leaf.5.Cook spaghetti according to package directions just until al dente; drain well. Combine hot spaghetti and meat sauce in serving bowl; toss lightly. Sprinkle with cheese. Garnish, if desired.