The easiest receipt for your weekday dinner is a real classic, the Spaghetti Bolognese, presented by our chef of the house, Maritza. She will help you to make your own Italian Spaghetti Bolognese. This is a delicious dinner recipe and a wonderful social thing to eat with friends and family. It only takes 15 minutes to prepare. Making Spaghetti Bolognese is super easy, and we show you how.
Make your own Italian Spaghetti Bolognese RECIPE with incredible ingredients
Spaghetti BOLOGNESE (4 servings)
- 1 olive oil amount needed
- 2 tablespoons chopped onion
- 1 piece clove garlic, minced
- 600 ground beef or pork
- 2 carrots washed, peeled and cubed
- 4 tomato (tomato) ball into small cubes
- 2 cup tomato puree
- 2 tea spoon chopped basil
- 1 pinch
- 1 pinch pepper
- 800 spaghetti cooked al dente in salted water
- One teaspoon of worchestersause
- 1/4 cup grated Parmesan cheese
Method of Preparation
In a hot pan, heat the olive oil and add garlic, ground beef and carrots. Spoon or scoop thwarts the large pieces of meat and cook until browned. After incorporating tomato puree, turn up the flavor with basil, salt and pepper. To serve Pasta Bolognese the easiest way: Place one hand on each plate of spaghetti, toss bolognese and finally a touch of parmesan. It is yummy and super quick to serve! Bon apetito!
Tip for the best Spaghetti Bolognese:
* Poach: let them cut crosswise on top, remove the stalk and bring to boiling water, leave for a minute, when you see that the skin begins to peel passing ice water and thus easier the pelarás.
Let you inspire by the best local chefs around. You have probably eaten Spaghetti Bolognese many times, but it would be great to get help from some Italian chefs. Nobody knows better than them how to prepare a delicious spaghetti meal.
Can I reheat Spaghetti Bolognese?
Many of our readers have asked: Q: -Can I reheat Spaghetti Bolognese? Reviving plain pasta is good for the environment and good if you want to save money. As long as you can save money too. And the taste still is the same. We googled the question and found plenty of people with reviving pasta experiences. Plain leftover pasta can be reheated on the stovetop or in the microwave.
A1: – I do this all the time. As long as it is cooked from fresh and refridgerated. Would only reheat it once, so dish the amount required and heat put the rest back to use another day. TBH I often find it tastes nicer the next day. Answer was found here.
A2: -Yep if defrosted 2-3 mins should be fine – you can always zap for an extra min if you need to (dont forget to let it sit)
A3: – When I am reheating I normally reheat on high for about 2/3minutes stirring half way through I would cover the bolognese when it is in the micro to stop it going everywhere. Answers were found here.
We found a very useful article about simple metods for reviving plain pasta and pasta mixed with sauce. If the pasta is not tossed with sauce you can just place it in a metal strainer and dipping it in a pot of boiling water until its warmed. Or if it is with sauce you can warm in the microwave oven, just remember to cover it. Both suggestions work fine up to 3 days after it was cooked! Reheating pasta is real simple, just like the link! The question of leftovers is often if you should eat it or throw it, and it’s good to be lazy sometimes and just warm up the leftover pasta from last dinner. It is often a question how many times you could reheat it. We would say 3 times are ok, as long as you keep it cool in the fridge. We hate to waste food because there are people on this planet earth that can’t afford to eat at all. We have a kind of a luxury problem here in the west.
Could reheated spaghetti bolognese be good for you?
Indeed, yes. You have maybe always thought that eating fresh food is the healthiest and tastiest option. But according to Daily Mail’s article eating reheated spaghetti bolognese could reduce your risk of cancer. Yeah, it is true. Just adding a little extra oil every time and reheating it will enhance the health benefits of proessed tomatoes, should we believe the scientists. You may ask, what kind of health benefits? The tomato molecule lycopene which is a very effective antioxidant will not only prevent cancers but also combat heart disease and diabetes. Isn’t that increcible? So, eat the leftovers of your pasta and get healthier for every time! You can also check out this “Do it yourself video – how to reheat Mama’s Spaghetti Bolognese:
Today I had to make dinner myself. Fortunately, there was already made bolognese sauce in a fridge so I could only reheat it and was ready to eat. Quickly cooked pasta and my dish was ready for a trip to my stomach.
Recipetips has published a very detailed article for you that want to learn how to reheat plain pasta on the stovetop or microwave or the same even with Asian noodles, and then sauced and baked pasta dishes.
How to make your spaghetti bolognese healthier?
Tomatoes are the key ingredient of the sauce, and it is good beginning of a healthy meal. You may wonder how much tomato an authentic bolognese should contain? The truth is that different recipes contain wildly different amounts of tomato. And there is also a huge difference between meat sauce with some tomato flavor and a tomato sauce with meat, according to Chowhound.com. But it is also possible to make a completely tomato-free spaghetti bolognese, made vegan with mushrooms and lentils. You can find the vegane spaghetti bolognese recipe here. If you want another healthy option, you can use lean mince and get a spaghetti bolognese containing less than 4 % fat or less. It is also possible to use whole-meal pasta to enjoy it without guilt.
According to LonelyPlanet the real vehicle in the bolognese is the tagliatelle, the flatter pasta shape. You will not find the thin spaghetti in the Bolognese’s capital, Bologna, but the tagliatelle al ragù, well, it is another word but in the theory although it is the same thing. You may also use fettucini, bucatini, rigatoni or pappardelle, according to Ourvac’s blog.
As you can see in this video, this Slimming World version of spaghetti bolognese is really easy to make – and because it’s classed as Free Food, you can eat as much as you like! Choose lean mince beef (less than 5% fat) and don’t add any oil and it instantly becomes a fabulous Food Optimising feast! We’ve added grated carrot, but you can pack it out with lots of chopped veggies. Celery, peppers, mushrooms or courgette strips all work well. It’s great for freezing too so why not make a pan full and have it to hand when you don’t feel like cooking. It is the perfect guilt-free meal you can eat as often as you want. And in case you get tired of the bolognaise, you can try out this low-carb zucchini pasta which is a good bolognese alternative for pasta lovers. It is super quick and super versatile.
What kind of wine is right in the bolognese?
You may wonder if red or white wine is the best for cooking bolognese? According to SeriousEats.com the opinions are shared 50 / 50 between red and white wine lovers about what wine you should use to get the best taste. Barolo and Barbaresco are the wines you should try, according to Food and wine. They are made from the Nebbiolo grape that assure beautiful aromatics that will be awesome for your bolognese. They suggest you to try Barbera if you are on budget. You will feel the happy cherry fruit and tart acidity that give you a rich sauce. But although the red wine lovers seem to dominate the online discussions, the famous British TV Chef, Mary Betty suggests a cup dry white wine in her recipe. According to Telegraph she also used cream.
“White or red, whatever you’ve got to hand – although I really prefer to add white.”
Mary Berry Everyday
The right herbs will pump up the intensity of your sauce
Finding the right herbs for your bolognese will give you a more delicious pasta, and you will never regret the extra time you spent in the food market. Adding a couple of bay leaves will make you a richer taste, and you can experiment with thyme, oregano or marjoram. And dont use dried herbs, but try some finely chopped Italian parsley before serving for a fresher and less meaty pasta, according to Taste.com.au. The red sauce is made from tomato puree, olive oil, onion, celery, carrots and additional ground beef. It’s also possible to add some pieces of bacon and beef broth.
What is the difference between the Bolognese, Carbonara and Milanese sauce?
The ingredients matter. In Carbonara you can add spaghetti, eggs, pancetta, cream, parmesan cheese and butter, while in Spaghetti bolognese you can add sausage, beef and tomatoes. The Milanese contains normally tomatoes, mushrooms, grated Parmesan, butter and truffles, according to Meliovore.
What kind of other ingredients can I use in the bolognese?
Peas, broccoli, mushrooms and other vegetables are not common in Italy, but in other countries. And they have more sauce than in the Italian versions, according to Wikipedia. Americans use to have lots more tomatoes in it than in the original recipe.
What can be served as sides with bolognese?
It is a simple as a one pot meal. Most Italians like to serve it as one separate dish, while others like to serve it with bread and a green salad. Why not be a little creative? You can try chopped fennel tossed with some evoo and balsamic and a nice piece of French bread. Antipasta is also normal to serve while you are waiting for the pasta, yeah, something easy to eat before you serve the main dish. It could be ham, cheese or olives, just some small pieces, as an aperitizer. A good wine beside of the pasta could be after your wish, but InToWine.com recommends Umberto Cesari Sangiovese.
The origin of the dish
There is no certain version of the history behind the pasta, but the most common version is that it was an urban dish from Rome. The dish was first made as a hearty meal for Italian charcoal workers. That’s why it got the name “coal miner’s spaghetti” in other parts of the world, especially among Americans living in Italy. The dish seems to be be established after World War 2, around 1945-1950, although there is no certain year or place. According to Everything There is To Know spaghetti bolognese originated in Bologna in Northern Italy, already 50-60 years earlier, around 1890. Ragu is a sauce of beef and vegetables, and Bolognese seems to be the English translation of that Italian word. If we gi back to year 1274, the adventurer Marco Polo was saud to have discovered noodles on his travel to Asia and brought the idea home to Italy. Others state that Marco Polo only rediscovered the idea that was popular already as early as 400 B.C in the Roman times, according to that website. Accordig to International Pasta the pasta dates back to ancient Etruscan civilizations