Spaghetti Bolognese

Spaghetti Bolognese

This video was done with a Samsung Galaxy Note 4. This clip is about how to prepare a famous dish called Spaghetti Bolognese. We began with frying the chopped streaky bacon in olive oil until it became golden. Then we added the diced garlic, celery, onions and carrots. We let that mix fry for about ten minutes at a low-medium temperature. Beef mince is then added to this mix, so we increase the temperature and keep stirring until the all of the meat is brown. When the beef mince is brown then we add the plum/chopped tomatoes, tomato puree, stock cube (jumbo OR maggi), black pepper, basil, rosemary and oregano. Then we let this simmer from thirty minutes to an hour. When the spaghetti is dished out with the bolognese sauce, we garnish the dish with grated parmesan (Parmigiano-Reggiano) cheese.

Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese”. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni or penne. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork meat such as pancetta. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. The first published recipe for a meat sauce for pasta that is specifically described as being “bolognese” appeared in Pellegrino Artusi’s cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi’s recipe. While many traditional variations currently exist, in 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla bolognese is often referred to simply as ragù.

Reference: http://en.wikipedia.org/wiki/Bolognese_sauce