Spaghetti Bolognese (Spaghetti à la bolognaise)

This is a wonderful one-pot meal that I cook regularly at home, a classic among the Pasta , rich in proteins and tomatoes, the sauce is healthy (if ingredients are added in a correct proportion) and very simple to prepare, kids’ favorite, ideal for a family meal(when you have to cook for an army) and a hassle-free delicious dish to enjoy with your family, what more would I need to add?

In fact, this preparation seems to have nothing to do with Bologna (Italy), contrary to the name “Bolognese” but rather an international version of the traditional Italain “Ragù alla Bolognese”. However, I’ve managed to bring the flavors, fragrances and colors from Italy on my table, with this French version (source: my Larousse cookbook) and I’m sure this dish would certainly entice even the most discerning palates!!!!

Ingredients: (serves 4):

500 g spaghetti
Parmesan
For the sauce:

2 onions
4 garlic cloves
2 carrots
1 Kg tomatoes
4 tbsp olive oil
400g ground beef
400g ground pork
250 ml milk
400 ml white wine (dry)
1 tbsp tomato puree
1 bouquet garni (parsley, thyme and bay leaf )
2 green chilies
salt and fresh pepper
500 ml water

Preparation:

Chop garlic, onion very finely.
Cut the carrots into tiny cubes.
Peel and deseed the tomatoes and chop them finely. Chop the tomatoes finely.

Heat the oil in a double bottomed vessel, sauté the garlic, onions, green chilies and carrots, by stirring now and then, until they become tender. (We’re not going to let them brown)

Add the ground meat and fry for about 5 minutes until they change color. (Crumble the meat well with a spatula while frying the meat to avoid lumps)
Add the milk and let it cook for another 5 minutes until the mixture becomes almost dry.
Add the wine and continue cooking until evaporation.

Add the tomatoes while stirring well followed by the tomato puree, the bouquet garni, salt and pepper. Add water, taste and correct if necessary. When it boils, simmer to low medium, cover and let it cook slowly for about 1h30 to 2 hours or until the sauce thickens. (Stir once in a while; at this stage, the cooking should be done very slowly, the longer, the better will be the sauce. If you let the sauce boil, then your meat will harden)

Remove the bouquet garni, rectify the taste if necessary.

Cook the spaghetti as per the instructions, drain and serve the spaghetti topped with the sauce along with some grated parmesan.
Wine suggestion: Mâcon supérieur /Anjou - Gamay /Chianti /Côtes du Rhône
Enjoy!!!