Spaghetti and ragù 

Spaghetti Bolognese is a typical dish of Italian cuisine, prepared with the classic Bolognese sauce: a true triumph of flavor, laborious but rather simple to prepare. Try it also in a lasagna version. The fantastic spaghetti alla bolognese is prepared by boiling the spaghetti al dente after preparing the classic ragù with celery, carrot, onion, oil, minced meat, wine, sauce and herbs. Here are the steps for the spaghetti bolognese recipe. A simple Sunday dish, but for me from Lazio, especially in some villages in particular in this beautiful region, they are a real institution. The final touch on the plate is a sprinkling of Parmigiano Reggiano.

Ingredients

Spaghetti 450 g 

Beef 300 g 

Meat broth 150 ml 

Bacon 100 g 

Red wine 50 ml 

Tomato puree 1 l 

White onion 

1 Carrots 

1 Celery 1 rib 

Extra virgin olive oil 2 tablespoons 

Salt to taste 

Pepper to taste

Preparation

Start the preparation of the sauce by chopping together the celery, onion and carrot in a blender and frying the bacon and vegetables in a pan with 2 tablespoons of oil. Then add the minced meat, the wine and let it evaporate, then continue to stir add the sauce, broth, a pinch of salt and pepper and cook for 2 hours, stirring occasionally. When the sauce is cooking, boil the spaghetti in plenty of lightly salted water (1 liter for every 100 g of spaghetti), taking care to drain them al dente. Put the spaghetti back in the same pot where they cooked, add half of the sauce and stir the pasta, then serve it immediately on the table, seasoning it with the rest of the sauce.