Bolognese is basically a meat based sauce and Spaghetti Bolognese is a pasta dish, consisting of Spaghetti served with a sauce made from tomatoes, minced meat(any meat) and few other spices. It originated in Bologna in Italy, hence the name.
Cooking Bolognese involves several techniques and key ingredients are onion, celery, carrot , tomato concentrate and wine. The dish is gently simmered at length to produce a thick sauce.
The sauce is served with pasta in various ways. It is often laid on top of pasta, sometimes served separately beside pasta or even mixed with pasta . It is also served with grated parmesan on top.
My Nephew has recently completed Hotel Management course from IHM with specialization in Kitchen. All his cousins demanded for a special dish on this weekend. Everybody had different demands but finally decided on some Italian cuisine and Zeroed on Spaghetti Bolognese.
Incidentally all the ingredients other than minced meat was available with me. Ordered for hand minced goat meat. And we all were ready for cooking Spaghetti Bolognese.
My daughter also joined him and did most of the chopping & cutting. While they were cooking, I enjoyed watching them and clicking step by step photographs for posting in my blog. So credit for cooking Bolognese Spaghetti goes to both of them. I have clicked their picture also while they were cooking and have shared it in this blog.
- Minced Meat – 700 gm
- Spaghetti – 1 pkt (500 gm)
- Ready made Tomato puree – 200 gm pkt.
- Fresh pureed tomato – 1 cup
- Finely chopped onion – 1 cup
- Garlic paste – 2 tblspn
- Cumin powder – 1 tspn
- Coriander powder – 2 tspn
- Crushed Black pepper – 1 tblspn
- Kashmiri red chili powder – 1 tblspn
- Dry Thyme- 1 tblspn
- Chopped Celery( white ends)- 1 tblspn
- Green Chili – 3-4
- Basil leaves – Handful
- Parmesan Cheese grated- 1 cup
- Olive oil – 4 tblspn
- Water – 400ml
- Salt to taste
Heat oil in a deep pan. Add garlic and celery. Fry for ½ min. Do not brown.
Add chopped onion and fry till translucent. Do not brown.
Add fresh tomato puree. Stir it till it is cooked and mixes with onion.
Add one by one ginger paste,
Red chili powder
Pepper. Cook with all the spices.
Add meat. It will release moisture. Stir nicely and cook for 3-4 mins.
Add wine and tomato puree. Cook for another 2 mins.
Now add thyme, green chilis, water and cook covered in low flame. It will take at least an hr. In between keep stirring and check the meat if it is soft.
When the meat is cooking start cooking the spaghetti. Half fill the pan with water and 1 spoon of salt. When the water starts boiling add spaghetti. Cook it till soft but still have a bite. Strain it. Store one cup of water. Rest discard.
Open the lid of the meat. If it is cooked switch off the stove and arrange for serving. Mix up the basil leaves. Save few for garnishing. The Bolognese is ready to serve.
Serving 1. In a pasta bowl place the spaghetti. Put a ladle full of Bolognese over it. Garnish with grated Parmesan and basil leave.
Serving 2. Add the spaghetti in the Bolognese. Mix up both nicely. Top it with grated Parmesan and basil leaves.