Friday, November 4, 2011

Spaghetti a la Bolognese


2 tablespoons olive oil
1 medium onion, chopped
1 pound ground beef
1/2 small carrot, finely chopped
1/2 rib celery, finely chopped
1 cup dry white wine
1/2 cup milk
1/8 teaspoon ground nutmeg
1 14 1/2 oz can whole peeled tomatoes, undrained and coarsely chopped
1 cup beef broth
3 tablespoons tomato paste
1 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 bay leaf
1 pound uncooked spaghetti
1 cup grated parmesan cheese


Heat oil in large skillet over medium heat.  Cook and stir onion until soft.  Crumble beef into onion mixture.  Brown 6 minutes, stirring to separate meat, or until meat just loses it's pink color.  Spoon off and discard fat.

Stir carrot and celery into meat mixture; cook 2 minutes over medium heat.  Stir in wine; cook 4 minutes until wine has evaporated.  Stir in milk and nutmeg; reduce heat to medium and cook 3 minutes until milk has almost evaporated.  Remove from heat.

Press tomatoes with juice through sieve into meat mixture; discard seeds.

Stir beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into meat mixture.  Bring to a boil.  Reduce heat and simmer, uncovered, 1 to 1 1/2 hours until most of the liquid has evaporated and sauce thickens, stirring frequently.  Discard bay leaf.

Cook spaghetti according to package directions just until al dente; drain well.  Combine hot spaghetti and meat sauce in serving bowl; toss lightly.  Sprinkle with cheese.  Garnish, if desired.

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