How to Make Appetizing Spaghetti Bolognese (Beef)

Spaghetti Bolognese (Beef). Leave to bubble and cook away. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper.

Spaghetti sauce is mostly made of tomato or marinara sauce and can be completely meat free. Our Spaghetti Bolognese (or "spag bol") recipe can use beef or lamb mince and is a great blend of protein and carbohydrate. The traditional Bolognese sauce is a thick, full-bodied meat sauce originating from Bologna in the North of Italy. You can have Spaghetti Bolognese (Beef) using 21 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Spaghetti Bolognese (Beef)

1. Prepare of Bolognese Sauce.
2. It's 300 grams of minced beef.
3. You need 250 grams of chicken liver.
4. Prepare 1 1/2 tbsp of olive oil.
5. You need 1 clove of garlic, peeled.
6. You need 1/2 tbsp of parsley.
7. It's 1 of bay leaf.
8. You need 1 can of tomatoes.
9. You need 150 ml of water.
10. You need 1 of beef stock cube.
11. Prepare 2 tbsp of tomato puree.
12. You need 1 of salt and pepper.
13. You need 1/2 tsp of chopped basil.
14. It's 25 grams of butter.
15. You need 1 of grated parmesan cheese.
16. You need of Spaghetti.
17. You need 1 of water.
18. It's 1 tsp of olive oil.
19. It's 25 grams of melted butter.
20. Prepare 1 tbsp of salt.
21. You need 500 grams of Italian Spaghetti.

Stir with a wooden spoon, breaking up the plum tomatoes. I tested this Spaghetti Bolognese recipe over and over to get the best flavor! It's made with half sausage, half beef and just enough tomato, the way authentic Bolognese sauce should be! I'm pretty sure my blood type is B for Bolognese right now. (I'm actually type A, but that's another story.) Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese.

Spaghetti Bolognese (Beef) instructions

1. Soak chicken livers in a pot of salted water for 30 mins or more..
2. Combine minced beef, garlic, onion, parsley and bay leaf into a saucepan..
3. Using a scissors or knife, cut chicken livers into small pieces, removing membranes. Dry the chicken liver pieces by placing them on paper towels. Add chicken liver to saucepan..
4. Using medium heat, brown meat slowly, stirring frequently..
5. When mixture is thoroughly cooked with no remaining water, remove garlic clove..
6. Add canned tomatoes, beef stock cube, water, tomato puree and season to taste. Stir well..
7. Simmer the sauce for up to 45 minutes, until it is of a suitable consistency..
8. To cook spaghetti: Fill large saucepan with plenty of water. Add salt and olive oil and bring to a boil. Slowly dip spaghetti into the boiling water. As it softens, curl it around the pan until it is all submerged. Cook until tender but firm - according to packet directions. Remove from heat and drain pasta in a colander immediately. Coat with the melted butter and serve immediately..
9. Stir in the basil, and simmer for 1 minute..
10. Remove saucepan from heat, and add butter. Stir..
11. When spaghetti is ready, serve a spoonful of sauce on top and add parmesan cheese to taste..

Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Spaghetti bolognese is just the sauce from lasagne slopped onto spaghetti (Don't even think its a real italian thing? normally it'd be with bigger pasta) I like spag bol but the sauce often falls to the bottom. A nice lasagne with creamy sauce, some cheese that has turned crunchy in the oven. Spaghetti is a southern Italian speciality, while the ragù comes from Bologna in the northern region of Emilia-Romagna.