Traditional Spaghetti Al Ragù Bolognese.
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Composition for Traditional Spaghetti Al Ragù Bolognese:
- Prepare 2-4 rashers bacon, diced.
- You need 2 for brown onions, finely diced.
- Prepare 2 of carrots, finely diced.
- Prepare 2 - celery sticks, finely diced.
- Provide 2 of garlic cloves, crushed.
- Require 2-3 of Rosemary sprigs.
- Give 500 g for beef mince.
- Give 800 g Italian whole tomatoes.
- Require Handful for basil leaves.
- You need 1 tsp - dried oregano.
- Give 2 tbsp for tomato paste.
- Prepare 1 of beef stock cube.
- Need 125 ml white wine.
- Prepare 6 - cherry tomatoes, halved.
- Need 1 dash - nutmeg.
- Require 500 g spaghetti.
- Need 1 cup - full cream milk.
- Prepare of Parmesan cheese.
Traditional Spaghetti Al Ragù Bolognese start cooking:
- Cook the bacon on a medium heat.
- Add the onion, carrot, celery sticks, garlic and the leaves from the rosemary and cook until soft for about 10 minutes, stirring often.
- Move the vegetables to one side, increase the heat to high and add the beef mince, stirring until the beef is completely browned.
- Add the Italian tomatoes, a handful of basil leaves, 2 tbsp tomato paste, tsp oregano, 125ml white wine, beef stock cube and 6 halved cherry tomatoes. Stir, breaking up all the tomatoes and bring to a boil. Add a dash of nutmeg..
- Reduce to a gentle simmer and cover with a vented lid. Cook for 1 hr, stirring occasionally.
- When the sauce is nearly finished, reduce 1 cup milk to 1/3 its volume on the stove and mix in with the sauce.
- Cook 500g spaghetti in about 5L boiling water for 10 minutes, stirring occasionally.
- Drain the spaghetti and serve with the sauce, parmesan and basil to taste.
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