Spaghetti bolognese (close to the real one)

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Spaghetti bolognese (close to the real one)

Spaghetti bolognese (close to the real one)

Spaghetti bolognese (close to the real one)
Spaghetti bolognese (close to the real one)
Number of people

800 g spaghetti

300 g ground beef

300 g sausage meat

100 g pancetta

100 g bologna

100 g raw ham

10 tomatoes

50 g tomato paste

2 carrots

30 g celery

2 onions

4 cloves of garlic

1 glass of red wine

1 beef broth cube (optional)

Olive oil

4 bay leaves


Parmesan cheese



Sugar (optional)

Preparation: 45 min
Cooking time: 3 h
Step 1
Recipe to do the old-fashioned tasting.
Step 2
First of all, start by crushing the garlic. Fry everything in a large saucepan with 6 tablespoons of olive oil.
Step 3
Meanwhile, place the carrots, onions and celery in a blender. Mix everything together and pour the vegetables into the pan.
Step 4
Stir and wait until the onions become translucent.
Step 5
Then put all the meat in the pan, all finely chopped (beef, ham, pancetta, mortadella, sausage meat). Crush well to distribute the meat and create a homogeneous mixture between the meat and vegetables. Pour in the red wine and brown the meat slightly.
Step 6
Then pour the peeled and then crushed tomatoes (I prefer to take fresh tomatoes because they are less acidic than canned tomatoes) into the pan, as well as the tomato paste (do not hesitate to add some if your sauce is not red enough), the bay leaf (4 leaves), a cube of beef broth and finally a large glass of water.
Step 7
Salt and pepper.
Step 8
From that moment on, all you have to do is simmer the sauce over low/medium heat.
Step 9
Stir occasionally and if the sauce attaches, do not hesitate to add more water.
Step 10
Simmer from 2:30 to 4:00. 3:00 being good.
Step 11
Once this is done, let the sauce cool and place it overnight or all day in a cool place.
Step 12
On the day of the tasting, simmer the sauce again for 1 hour (or more) then add 800 g of spaghetti previously cooked al dente.
Step 13
Sprinkle with fresh basil, salt and pepper if necessary, then serve with parmesan cheese.
I add my grain of salt

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