Is there anything more delicious than a homemade meat sauce? What kid doesn’t love Mommy’s Spaghetti Bolognese?! This is probably my all-time favorite dish and I can literally eat liters of it!
Now we need to clarify a few things before we begin, so we don’t come across as culturally ignorant. First of all, the dish was originally created in the small town of Imola, close to Bologna. Second, in Italy no one calls it Bolognese, they call it ragù alla bolognese, ragù bolognese or simply ragù. And third… it’s supposed to be served with fresh tagliatelle and not spaghetti.
But whatever! It’s now a world dish and everyone pretty much have their own version and so I’ve decided to share with you my family’s take on it. 😁
Not only do I love this recipe, but so do my sisters and all of our children! This is also the perfect dish to store in portion sized Ziploc bags in the freezer and take out and heat up quickly whenever you don’t feel like cooking for the kids. And to be honest, I usually serve it with spaghetti, because that’s what I always have at home in bulk.
Ingredients:
- 1 kg minced beef
- 4 onions, chopped
- 4 carrots, shredded
- 1 celeriac, shredded
- 3 cloves of garlic, pressed
- 2 cans of peeled and chopped tomatoes
- 2-3 tablespoons tomato paste
- 2 beef bouillon cubes, chopped
- 1 can of water (use one of the tomato cans)
- Salt & pepper
- Butter or oil to fry with
- Cut and chop the onions and shred the carrots and celeriac.
- Take out the biggest pot you have (once again I use my “Dutch Oven” pot).
- Add a tablespoon of butter or oil and fry the chopped onion on quite high heat until it’s shiny and translucent. When done, transfer to a big bowl close to the stove.
- Add butter or oil and start frying the minced beef. Best is to divide it up into 3 batches and fry each batch separately. Make sure to season each batch with salt and pepper. When done, transfer to the big bowl.
- When all beef is done, add back the beef and the onions to the cooking pot. Then add the rest of the ingredients: shredded carrots and celeriac, pressed garlic, cans of tomatoes, tomato paste and the chopped bouillon cubes.
- Add water. Start with 200 ml of water or so. If you think the stew needs more liquid, add another 100 ml of water.
- Mix everything together. Bring it to boil and then let it simmer on low heat for an hour or so. Stir once in a while and season with more salt and pepper if needed. If too dry and it looks like the ingredients are being burnt, then add a bit more water.
- It’s now ready to serve with whatever pasta you like. And perhaps with some grated Parmesan cheese.
- If there are any leftovers, then transfer to portion sized Ziploc bags and store in the freezer.
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