How to Cook Spaghetti Bolognese
Easy to make this delicious pasta
Ironically enough, the meal known worldwide as spaghetti bolognese is not eaten at all in the city it's named after: Bologna. What they have there is a pasta (tagliatelle) dish that comes with meat sauce, which the Italians call ragu. It contains celery and carrots, which is not present in the meal we're here to talk about today. In fact, it's doubtful whether Italians eat spaghetti bolognese, but of course, you can find it available for foreigners in the restaurants.
Spaghetti bolognese, which is (obviously and clearly), spaghetti with tomato sauce and some kind of minced meat (usually pork or beef), is extremely popular outside of Italy. This is a meal which children especially like, and it's even served in school canteens throughout Europe.
But how to prepare it? The secret is to make an excellent sauce, and the way to do that is to choose a variety of divine ingredients, that will make your tongue feel as though it's in heaven.
Ingredients
- garlic
- salt
- ground beef (or pork)
- tomato sauce
- oregano
- parsley
- chicken bouillon
- black pepper
- ground red pepper
- olive oil
- onions
Instructions
- Fill a pot with water, then add olive oil and salt. But not too much salt though, three teaspoons should be sufficient. When the water's boiling, put the spaghetti in. It's better to snap the strands in half for easier handling! Leave the spaghetti in there for about 12-15 minutes. There must be a balance, unless you want al dente. But don't let it get too mushy, or it's no good! (Unless that's what you want, of course)
- Next, it's time to prepare the sauce. Depending on the serving, pouring one or two containers of tomato sauce into the pot. Add the bouillon, black pepper, ground red pepper, garlic, oregano, salt, onions and parsley. Mix it all together and heat it all up. Wait for the bouillon to dissolve nicely and mingle with the sauce.
- Put the meat into the pan and fry it. Now make sure that there's not too much meat for your sauce. A fine balance works here too, without any problems. Cook the meat well on top of the cooking oil. When it's done, use the spatula, making sure that as little of the oil as possible gets into the sauce. Put all the meat into the sauce and mix it together.
- Now it's ready to serve! Strain the spaghetti in the colander and serve it on the plate. Place a nice dollop of meat sauce on the bed of spaghetti and now you can eat!
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