HOW TO MAKE SPAGHETTI BOLOGNESE SAUCE - THE BEST PASTA SAUCE RECIPE!!!

SPAGHETTI BOLOGNESE SAUCE

INGREDIENTS FOR 4 PEOPLE: 

14 OZ. SPAGHETTI

1 ONION

2 CARROTS

1 CELERY LEAF

8.5 OZ. MINCED MEAT

17.5 OZ CRUSHED TOMATO , OR 7 ENTIRE TOMATOES WITHOUT ITS PEEL

1/2 GLASS OF RED OR WHITE WINE.

1/4 GLASS OF MILK

1 TSP OREGANO

SALT AND PEPPER

OIL

1.- AT FIRST, PREPARE THE SAUCE. IN A BIG PAN PUT A LITTLE OF OIL AND ADD CHOPPED CELERY, CHOPPED ONION AND CHOPPED CARROTS. THEN, SEASON AND COOK IT OVER LOW HEAT FOR ABOUT 10 MINUTES.

2.- WHEN THIS INGREDIENTS ARE SOFTENED, RISE THE HEAT A LITTLE AND ADD THE MINCED MEAT. PUT A LITTLE OF SALT AND FRESHLY GROUND BLACK PEPPER, AND WITH A WOODEN SPOON, CRUSH AND CUT IT, SO THE MEAT IS SCATTERED BY THE SAUCE.

3.- WHEN THE MEAT IS COOKED, ADD THE TOMATO AND THE TSP OF OREGANO. MIX ALL AND LET COOK FOR ABOUT 5 MINUTES MORE.

4.- NOW, ADD THE WINE AND THE MILK. YOU CAN USE RED OR WHITE WINE. THE MILK WILL GIVE A TOUCH OF EXTRA CREAMINESS.

5.- LET COOK OVER MEDIUM HEAT FOR ABOUT 45 MINUTES, UNTIL OBTAIN A VERY DENSE SAUCE. IF YOU WANT A MORE LIQUID SAUCE, YOU CAN COOK IT LESS TIME.

6.- 10 MINUTES BEFORE SAUCE IS COOKED, BOIL THE SPAGHETTI. FINALLY, IN A CASSEROLE, PUT PLENTY OF WATER AND ADD A HANDFULL OF SALT. WHEN WATER IS BOILING, PUT THE SPAGHETTI AND LET COOK UNTIL THEY ARE “AL DENTE”, FOR ABOUT 10 MINUTES. THEN, DRAIN THE SPAGHETTI FROM WATER AND SERVE THEM WITH SOME TBSP OF THE BOLOGNESE SAUCE ON TOP.