075. Spaghetti with sauce "À la bolognaise" (Italian recipe)

Bolognese sauce (French: sauce bolognaise) is a meat sauce for Italian pasta that comes from Bologna. Traditionally the people of
Bologna cook it with fresh tagliatelle and green lasagne. Less traditionally, the sauce is served with macaroni or other kinds of pasta.
It is even sometimes served with mashed potatoes.
The recipe officially recommended by the Bologna delegation to the Accademia Italiana della Cucina limits the sauce to the following ingredients: beef, pancetta, onion, carrot, celery, tomato paste, meat stock, red wine and, optionally, milk or cream.

But I want to tell you about a simpler, yet no less tasty, version of bolognese. Interested? Read the recipe with photos!

Cooking time ≈ 60 minutes.

Ingredients:

• 200 g spaghetti
• 400–600 g minced meat (pork + beef)
• 2 onions
• 2 cloves of garlic
• 3–4 tomatoes
• fresh basil and parsley
• salt
• freshly ground pepper

First make the sauce "À la bolognaise" ("almost like bolognese").

Wash the tomatoes and cut a cross into each.

Drop them into boiling water for one minute, take them out and remove the skins.

Grate the tomatoes or blitz them in a blender.

Peel and finely chop the onion, basil, parsley and garlic.

In a pan heated with olive or vegetable oil, fry the onion and half the garlic for 2–3 minutes.

Add the mince and fry, stirring now and then, for about 5 minutes.

Add the crushed tomatoes, salt and pepper to the mince, stir, cover and cook at a gentle simmer for about 7–10 minutes.

Turn off the heat, add the basil, parsley and the remaining garlic. Stir and cover.

Boil the spaghetti to go with the sauce.

Put the spaghetti on a plate, pour the sauce over and garnish with herbs.

Bon appétit!