Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5 oz. pancetta, finely chopped; 2 Tbsp. olive oil; 1 carrot, finely chopped; 1 onion, finely chopped; ¾ lb. ground beef; 2 Tbsp. tomato paste; ½ cup dry white wine; 1 can (14.5 oz.) whole tomatoes, undrained; ½ cup water; ½ cup milk; Salt; 1 Tbsp. Italian Allrounder; 1 pkg. (16 oz.) spaghetti; 3-1/2 oz. Parmesan cheese, grated

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Servings

Prep Time

90 minutes

Calories

825

Author

Chef Nils

Spice up your Spaghetti Bolognese!

Ingredients

For the Bolognese

5 oz. pancetta, finely chopped
2 Tbsp. olive oil
1 carrot, finely chopped
1 onion, finely chopped
¾ lb. ground beef
2 Tbsp. tomato paste
½ cup dry white wine
1 can (14.5 oz.) whole tomatoes, undrained
½ cup water
½ cup milk
Salt
1 Tbsp. Italian Allrounder

Additionally

1 pkg. (16 oz.) spaghetti
3-1/2 oz. Parmesan cheese, grated

Directions

Cook and stir the pancetta in a large saucepan over medium heat for 5 minutes. Add the oil, carrots and onions; cook for 3 minutes, stirring frequently. Add the meat; cook for 10 minutes or until evenly browned, stirring occasionally. Stir in the tomato paste; cook and stir for 1 minute. Season with the Italian Allrounder and salt.
Add the wine to ingredients in skillet and cook for 2 minutes, stirring constantly to scrape browned bits off bottom of skillet. Continue to cook until wine is cooked off. Add the tomatoes and water; stir. Bring to boil, stirring occasionally. Simmer over medium-low heat for 1 hour, stirring occasionally.
About 20 minutes before sauce is done, cook the spaghetti in large pan of salted water until al dente.
Drain spaghetti, reserving 1 cup of the cooking water.
Add milk to the sauce along with the reserved cooking water; mix well. Add spaghetti; cook 2 minutes or until heated through, stirring frequently.
Serve topped with the cheese.

Note