Spaghetti Bolognese

Spaghetti Bolognese is one of the most popular pasta dishes around the world. Actually if we go to Italy, this cuisine is not on the menu at local restaurants. Even in the city of Bologna where Bolognese sauce is believed to originate, spaghetti dishes with Bolognese sauce are not served!

The original Bolognese sauce is a concentrated meat sauce and contains only a small amount of tomatoes. A dish known as spaghetti bolognese is believed to have been invented in the United States in the early 20th century among immigrants from southern Italy.. Cuisine from the southern part of Italy is rich in the use of tomatoes.

The recipe I share here is based on a recipe for a popular version from America. The most important ingredient is high quality tomatoes. One of the best types of tomatoes is the Pelati type tomato.

Ingredients

2 Tin Tomato Peels
500g ground beef
1 Holland onion seeds finely chopped
2 cloves garlic
1 beef stock cubes
2 bay leaves
2 small blade of dry parsly leaves
1/2 teaspoon of onion powder
3/4 teaspoon of Italian Herbs
3/4 teaspoon basil leaves
1 teaspoon black pepper
1/2 tablespoons of sugar ( to balance the sour taste of tomatoes )
Olive oil for sauteing

125g spaghetti
5-6 liters of water
2 tablespoons of salt

Grated Parmesan Cheese

Method

1. Heat some cooking oil in a pan. When the oil is hot, it is smoky, add only half of the minced meat because the meat will fry twice. If there is too much in the pan, the temperature of the pan will be less hot and will not cook properly. Our goal is simply to dry the meat before we add it to the sauce.
2. Make sure to cook evenly. When it is dry like this, lift it and set it aside.
3. Heat a little olive oil in a saucepan. Add the scallions and garlic. Saute until it starts to turn yellow.
4. Add 2 tin tomato pelati. Crack the tomato fruit.
5. Use a medium heat and stir so that the tomatoes begin to dissolve.
6. Then add the minced meat that we fried earlier.
7. Add 2 bay leaves, 1/2 Spoon onion powder, 1/2 Spoon basil, 1 Spoon Parsley, 1/2 Spoon Italian Herbs
8. Simmer 30 minutes or until sauce thickens.
9. Add enough salt to taste as well 1 teaspoon black pepper
10. add more 1 teaspoons parsley, 1/4 teaspoon of italian herbs and 1/4 teaspoon of basil. Herbs are added because when we simmer for a long time, some of the herbal aroma will disappear so we add a little at the end of the cooking process.
11. Add too 1/2 tablespoons of sugar to balance the sour taste of tomatoes. If you like a sweeter sauce, you can add more sugar. Depends on individual tastes.
12. Remove the bay leaves to prevent the sauce from becoming bitter. The bolognese sauce is ready for us to serve with spaghetti.
13. To cook spaghetti, bring to a boil 5-6 liters of water and add 2 tablespoons of salt.
14. For 2 dishes enter 1/2 package of spaghetti. Cook for 8-10 minutes according to the instructions on the spaghetti packet
15. When cooked, toss and set aside to serve with bolognese sauce. It is best served immediately after cooking.
16. Complete with a bit of parmesan cheese and garnish with fresh parley leaves.