The Secret to Making Delicious Traditional Spaghetti Al Ragù Bolognese

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Traditional Spaghetti Al Ragù Bolognese

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Here are the ingridients that are needed to produce a delicious Traditional Spaghetti Al Ragù Bolognese:

  1. Use 2-4 rashers of bacon, diced.
  2. Take 2 of brown onions, finely diced.
  3. Provide 2 of carrots, finely diced.
  4. Get 2 of celery sticks, finely diced.
  5. Prepare 2 of garlic cloves, crushed.
  6. Use 2-3 of Rosemary sprigs.
  7. Use 500 g of beef mince.
  8. Get 800 g of Italian whole tomatoes.
  9. You need Handful of basil leaves.
  10. Provide 1 tsp of dried oregano.
  11. Get 2 tbsp of tomato paste.
  12. Provide 2 cups of beef stock.
  13. Take 125 ml of white wine.
  14. Prepare 6 of cherry tomatoes, halved.
  15. You need 1 dash of nutmeg.
  16. You need 500 g of spaghetti.
  17. Get 1 cup of full cream milk.
  18. Provide of Parmesan cheese.

Done with the ingridients? Below are the procedures on serving Traditional Spaghetti Al Ragù Bolognese:

  1. Cook the bacon on a medium heat.
  2. Add the onion, carrot, celery sticks, garlic and the leaves from the rosemary and cook until soft for about 10 minutes, stirring often.
  3. Move the vegetables to one side, increase the heat to high and add the beef mince, stirring until the beef is completely browned.
  4. 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..
  5. Reduce to a gentle simmer and cover with a vented lid. Cook for 1 hr, stirring occasionally.
  6. When the sauce is nearly finished, reduce 1 cup milk to 1/3 its volume on the stove and mix in with the sauce.
  7. Cook 500g spaghetti in about 5L boiling water for 10 minutes, stirring occasionally.
  8. Drain the spaghetti and serve with the sauce, parmesan and basil to taste.

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