Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Handful fresh basil leaves, torn into small pieces; 2 kilograms whole peeled tomatoes, drained and crushed by hand; 4 carrots, peeled and finely chopped; 4 celery stalks, finely chopped; 2 liters chicken stock; 473 milliliters dry white wine, such as Pinot Grigio; 8 larges garlic cloves, minced; 907 grams ground beef; 907 grams ground veal; 4 servings Kosher salt and freshly ground black pepper; 473 milliliters milk; 4 servings Extra-virgin olive oil; 2 mediums onions, finely chopped; 1 Handful freshly grated Parmigiano-Reggiano, plus more for serving; 4 servings Large spoonful ricotta cheese; 454 grams dried spaghetti

Spaghetti Bolognese might be just the main course you are searching for. This recipe covers 72% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 120g of protein, 87g of fat, and a total of 1957 calories. A mixture of handful parmigiano-reggiano, spoonful ricotta cheese, onions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 3 hours and 25 minutes.

Instructions

In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.

Ingredients you will need

Vegetable

Carrot

Celery

Garlic

Onion

Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink.

Ingredients you will need

Ground Veal

Beef

Meat

Equipment you will use

Wooden Spoon

Frying Pan

Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it.

Ingredients you will need

Salt And Pepper

Tomato

Sauce

Stock

Meat

Milk

Wine

Equipment you will use

Frying Pan

Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.

Ingredients you will need

Sauce

Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes.

Ingredients you will need

Spaghetti