How too cook spaghetti bolognese?!

Best Answer - Chosen by Voters

Brown mince, add chopped onion, mushrooms, tin of chopped tomatoes, garlic and some stock. Put in oven for about 40 mins.

1 lb ground beef
4 rashers of un-smoked bacon (streaky bacon for English readers)
1 teaspoon dried mixed Italian herbs
1 medium onion
2 cloves garlic
2 medium carrots
1 8 oz can of chopped plum peeled tomatoes
1 can of water
1 oxo or other beef bouillon cube
4 tablespoons of tomato puree
2 tablespoons olive oil
salt and pepper
1 lb spaghetti ( or any other pasta you prefer)
1 large bottle of wine (some of it is going in the sauce)

Direction:

First, open the wine, pour and sip. Next dice the onion carrots and garlic. Chop the bacon in to small pieces. Add the olive oil to the skillet and turn the heat to medium. Cook the bacon, onion, garlic and carrots for about 5 minutes.

Next, add the ground beef and cook until the meat browns. Now add the tomatoes, fill the can with water and add that also. Then add the tomato puree, herbs and a ? cup of red wine. At last I hear you cry, he put some in the food. Salt and pepper to taste. Bring the mixture to a boil, turn the heat down to low and simmer for 20-25 minutes.

In a separate pan, cook the pasta as per the instructions. Some pasta takes longer than others, but my preference is for fresh linguine or spaghetti, but dried pasta is also good. Drain the pasta, and divide between the plates. Top the pasta with the sauce, sprinkle with freshly grated Parmesan cheese, grated black pepper and a sprig of basil or other herb. Serve with hot garlic bread and salad. This sauce can be kept for later and reheated, frozen or used for Lasagna or other dishes.

Bolognese sauce

Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] fire-roasted tomatoes
1 1/2 tablespoons dried Italian seasoning mix (Dell'Alpe recommended)
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese

Method
Heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.

Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the fire-roasted tomatoes. Stir in the Italian seasoning. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.

Rigatoni with Vegetable Bolognese


1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup Parmesan

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

I use a recipe from Marcela Hazan from an old cookbook I have of hers

Take 3/4 cup chopped onion, celery, carrot (finely chopped) and saute in butter for about 10 minutes. Stir often and do not brown.

Add 1 lb mince and cook until browned (stir and break up big pieces)

Add 1 cup milk and cook for about 30 minutes on a ver very low simmer.

When the milk is mostly evaporated, add a cup of wine (Recipe calls for red but I have used both red and white with good results).
Simmer for another 30 minutes until wine is mostly evaporated.
Add 2 cups crushed tomatoes (prepared marinara sauce is also ok to use in its place)

Cook on low for 2 hours (Stir often and add a small amount of liquid if necessary)

Taste for salt and pepper and serve over pasta with some freshly grated parmesan reggiano