This sauce has been a tradition in the Italian community for many years. A lot of people like this sauce in particular over the others because it is quite a filling meal within itself. The recipe was first created in Bolognese, Italy in 1982. The sauce is a meat based sauce and is usually eaten with thicker and wider noodles to catch all the meat and other ingredients of your choice. Spaghetti bolognese is one of those sauces that people have their own favorite recipes for many with their own special “secret” ingredients.
My nonna is no exception to this rule and she has her own special favorite recipe, with a couple of ‘secret’ ingredients that she always adds but either way there’s a lot of different ways someone can make this specific sauce. It also has the added benefit of being a low fat recipe and one with plenty of added vegetables, and so when served with pasta makes a healthy, well balanced meal. I would recommend that this sauce be made the day before needed as it does benefit a lot by standing in a refrigerator for twenty-four hours. This recipe has stuck with my family for many years and my grandparents have been making it for a long time. It is my favorite type of sauce. It’s healthy, quick and easy, and very filling.
Recipe (for 4 people)
Ingredients
– 2 tbsp butter
– ¼ cup ham, diced
– ½ cup onion, chopped
– ¼ cup carrots, grated
– ¼ cup celery, chopped
– ¾ lb ground beef
– ¼ lb ground pork
– ½ cup dry white wine
– 2 tbsp tomato paste
– 3 cups beef stock
– ½ tsp salt
– ½ tsp black pepper
– ¼ tsp nutmeg
– ¼ lb mushrooms, sliced
Procedure
- Melt the butter in a saucepan.
- Lightly brown the ham, add the onion carrots, and celery; cook over low heat 5 minutes.
- Add the beef and pork. Cook while stirring almost constantly for 5 minutes.
- Mix in the wine. Cook until evaporated.
- Stir in tomato paste, beef stock, salt, pepper, and nutmeg. Cook over low heat for approximately 15 minutes.
- Add mushrooms, remaining broth, and then cover. Cook over low heat, 45 minutes. Taste for seasoning.
- Serve with pasta. Makes 4 ½ cups.
Photo source: http://my-italian-cooking.com/tagliatelle-with-bolognese-meat-sauce-and-white-wine/
