English75 min
Spaghetti bolognese
Ground beef in a slow tomato sauce, with onion, carrot, and celery, over spaghetti. Six plates.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
630
Calories
3,779 kcal in this batch
Protein
30.2 g
Fat
24.7 g
Carbs
71.5 g
Per serving stays put. Amounts follow the headcount.
Ingredients
onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Heat the olive oil. Cook the onion, the carrot, and the celery until they are soft, about 8 minutes. Add the garlic.
- 2
Add the beef. Break it up. Cook until it is browned, not gray. If a pool of fat collects, spoon most of it off.
- 3
Stir in the tomato paste. Cook 1 minute.
- 4
Add the crushed tomatoes, the broth, the milk, the oregano, and the bay leaf. Salt and pepper.
- 5
Simmer uncovered until the sauce is thick and the raw tomato taste is gone, about 45 minutes. Stir now and then so the bottom does not catch. Take out the bay leaf.
- 6
Salt a pot of water and boil the spaghetti until it is tender. Use a pinch of the salt in the water.
- 7
Drain the pasta. Toss it with the sauce. Do not rinse it.
- 8
Serve it with the parmesan. Tear the basil over the top.
Cook's notes
In Bologna this sauce goes on tagliatelle, with wine in the pot. Spaghetti is the plate people actually search for. A splash of milk stands in for the wine and keeps the meat soft. If you have time, let it simmer another half hour.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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