Spaghetti Bolognese (Beef). Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer. Beef bouillon cubes (beef stock cubes) for extra depth of flavour in the sauce, to compensate for this being an everyday.

This recipe for traditional spaghetti bolognese is a tasty and economical way to feed your family! Ground beef slowly braised in aromatic tomato sauce with onions, garlic, carrots and celery is what. Spaghetti Bolognese Very simple ingredients and really tasty. You can cook Spaghetti Bolognese (Beef) using 21 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Spaghetti Bolognese (Beef)

Prepare of Bolognese Sauce.
You need 300 grams of minced beef.
Prepare 250 grams of chicken liver.
It's 1 1/2 tbsp of olive oil.
It's 1 clove of garlic, peeled.
It's 1/2 tbsp of parsley.
Prepare 1 of bay leaf.
Prepare 1 can of tomatoes.
Prepare 150 ml of water.
Prepare 1 of beef stock cube.
Prepare 2 tbsp of tomato puree.
It's 1 of salt and pepper.
You need 1/2 tsp of chopped basil.
It's 25 grams of butter.
Prepare 1 of grated parmesan cheese.
Prepare of Spaghetti.
Prepare 1 of water.
You need 1 tsp of olive oil.
You need 25 grams of melted butter.
It's 1 tbsp of salt.
It's 500 grams of Italian Spaghetti.

Our Spaghetti Bolognese recipe is a classic and made with homemade Bolognese sauce and tender chunks of beef. A simple spaghetti bolognese recipe, you can ditch the jar of ready made sauce. Mushroom & Beef Spaghetti Bolognese. to favorites. Cutting back on the beef and bulking up with mushrooms makes this version of a classic Bolognese hearty without being heavy.

Spaghetti Bolognese (Beef) instructions

Soak chicken livers in a pot of salted water for 30 mins or more..
Combine minced beef, garlic, onion, parsley and bay leaf into a saucepan..
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..
Using medium heat, brown meat slowly, stirring frequently..
When mixture is thoroughly cooked with no remaining water, remove garlic clove..
Add canned tomatoes, beef stock cube, water, tomato puree and season to taste. Stir well..
Simmer the sauce for up to 45 minutes, until it is of a suitable consistency..
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..
Stir in the basil, and simmer for 1 minute..
Remove saucepan from heat, and add butter. Stir..
When spaghetti is ready, serve a spoonful of sauce on top and add parmesan cheese to taste..

Much like American chili, Bolognese sauce has as many variations as there are cooks preparing their own personal version. To protect the integrity of the dish, the city of Bologna adopted an official recipe. Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible. Adding mushrooms to Bolognese makes this twist on a Bolognese hearty without being heavy. A flavor-packed Bolognese can be made in less than an hour thanks to our trick of using.