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Here are the ingridients that are needed to produce a delicious Traditional Spaghetti Al Ragù Bolognese:
- Use 2-4 rashers of bacon, diced.
- Take 2 of brown onions, finely diced.
- Provide 2 of carrots, finely diced.
- Get 2 of celery sticks, finely diced.
- Prepare 2 of garlic cloves, crushed.
- Use 2-3 of Rosemary sprigs.
- Use 500 g of beef mince.
- Get 800 g of Italian whole tomatoes.
- You need Handful of basil leaves.
- Provide 1 tsp of dried oregano.
- Get 2 tbsp of tomato paste.
- Provide 2 cups of beef stock.
- Take 125 ml of white wine.
- Prepare 6 of cherry tomatoes, halved.
- You need 1 dash of nutmeg.
- You need 500 g of spaghetti.
- Get 1 cup of full cream milk.
- Provide of Parmesan cheese.
Done with the ingridients? Below are the procedures on serving Traditional Spaghetti Al Ragù Bolognese:
- Cook the bacon on a medium heat.
- Add the onion, carrot, celery sticks, garlic and the leaves from the rosemary and cook until soft for about 10 minutes, stirring often.
- Move the vegetables to one side, increase the heat to high and add the beef mince, stirring until the beef is completely browned.
- Add the Italian tomatoes, a handful of basil leaves, 2 tbsp tomato paste, tsp oregano, 125ml white wine, beef stock and 6 halved cherry tomatoes. Stir, breaking up all the tomatoes and bring to a boil. Add a dash of nutmeg..
- Reduce to a gentle simmer and cover with a vented lid. Cook for 1 hr, stirring occasionally.
- When the sauce is nearly finished, reduce 1 cup milk to 1/3 its volume on the stove and mix in with the sauce.
- Cook 500g spaghetti in about 5L boiling water for 10 minutes, stirring occasionally.
- Drain the spaghetti and serve with the sauce, parmesan and basil to taste.
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