Spaghetti al ragù ... or better known as spaghetti Bolognese is one of the most popular pasta recipes. The recipe for the sauce comes from Bologna. Outside Italy, this sauce is often served with spaghetti, which is unusual in Italy, because here it is served mainly with tagliatelle.
In every cookbook we find a recipe for spaghetti Bolognese, and each time the ingredients are different. Today I show you a recipe from the Italian chef Fabio Viviani, which I like very much.
Ingredients
for 4 servings
For
the Bolognese sauce:
3
tbsp olive oil
½
celery
2-3
carrots
1
onion
5
cloves garlic, smashed
200
ml white wine
400
ml red wine
650
g ground meet
portion
Fabio's Marinara Sauce (as an alternative you can use 400 g canned tomatoes)
2-3
tbsp tomato paste
salt
pepper
For the Marinara sauce:
400
g canned whole tomatoes
3
cloves garlic
3
tbsp olive oil
Preparation:
We begin with Fabio's Marinara Sauce.
Smash 3 cloves of garlic with the back of a knife. Over medium heat, cook garlic in 3 Tbsp. of olive oil until golden brown.
Add tomatoes and a generous pinch of salt and pepper.
Cook for about 10 minutes until thick and is no longer watery in consistency.
Add 3 tbsp of olive oil and turn to higher heat. Crush tomatoes with the back of a wooden spoon. Cook for 5-10 minutes until the oil turns red. This will tell you the sauce is done!
And now let’s make the sauce Bolognese.
Wash carrots, celery and onion and dice. Smash 5 cloves of garlic with the back of a knife
Add olive oil in a large pan and allow heating up on the flame. Add celery, carrots and onion and cook until caramelized.
Add garlic, then deglaze with the white wine and reduce to almost dry.
Add ground meet and cook until no traces of pink can be found.
Add red wine to deglaze and reduce.
Add marinara sauce then tomato paste, and reduce until thick. Instead of the Marinara sauce you can use now the can of whole tomatoes.
Season with salt and pepper, to taste.
Cook pasta al dente.
Arrange on plates and serve.
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