Spaghetti Bolognese

Ingredients

• Spanish onions 3 heads
• Garlic 2 cloves
• Carrot 2 pieces
• Celery stalk 3 pieces
• Rosemary 2 stalks
• Bacon 5 oz
• Olive Oil to taste
• Lean Beef 20 oz
• Canned Tomatoes (Pelati) 15 oz
• Tomato Puree 1 tablespoon
• Balsamic Vinegar 1 tablespoon
• Bay leaf 3 pieces
• Bouillon cube 1 piece
• Salt to taste
• Ground Black Pepper to taste
• Spaghetti 20 oz
• Grated Pecorino Pepato Cheese 0 oz

Step-by-Step Guide

Step 1

Dice the onion, garlic, and carrot into small cubes. Peel the celery and chop it finely as well. Remove the rosemary leaves from the stem and chop them. Cut the bacon into thin strips. In a large pot or deep skillet, heat 1 tablespoon of olive oil.

Step 2

Sauté the bacon, rosemary, garlic, and vegetables, stirring occasionally, for 10–15 minutes or until they are evenly coated with a golden-brown crust.

Step 3

Add the minced meat and sauté over high heat for 5–10 minutes, breaking up any clumps with a spatula. Add the tomatoes, tomato puree, vinegar, and bay leaf. In the meantime, dissolve the stock cube in 400 ml of hot water. Pour the broth into the minced meat, mix well, and bring to a boil. Add the pepper, reduce the heat to low, cover with a lid, and simmer for 1 hour, stirring occasionally. Remove the lid and cook for an additional 15–20 minutes, until the moisture evaporates and the sauce thickens.

Step 4

In boiling salted water, cook the spaghetti until al dente. Once the pasta is cooked, drain the water, reserving 1 cup on the side.

Step 5

Grate the Parmesan cheese using a fine grater. Once the sauce is ready, taste it again and add pepper and vinegar if needed. Carefully remove the bay leaves. Toss the spaghetti in the sauce. If the sauce is too thick, thin it out with the remaining pasta cooking water. Serve the spaghetti Bolognese, sprinkled with Parmesan cheese.