In Italy, bolognese sauce dates to the 1700s. A labor intensive, slow-cooking sauce, it is traditionally eaten with broad, flat pastas like tagliatelle. Commonly referred to simply as ragù, this tomato-based sauce has evolved in the United States into a beef or pork-flavored sauce eaten with spaghetti. Americans enjoy spaghetti Bolognese over pasta with fresh-grated Parmesan cheese on top, and although this style is an iconic Italian American dish, the preparation is not authentically Italian.
Recipe Servings: 4
- 2 Tbsp butter
- ¼ lb sliced bacon, cut crosswise into ¼- inch strips
- 1 onion, chopped
- ½ lb ground beef (or a mixture of pork, veal, and beef)
- 1 cup canned beef or chicken broth, or homemade stock
- ½ cup dry white wine
- 2 Tbsp tomato paste
- ½ tsp dried oregano
- ¾ tsp salt
- ¼ tsp fresh-ground black pepper
- ½ cup heavy cream
- ¾ lb spaghetti
- 2 Tbsp fresh parsley, chopped
- In a large pan over medium heat, add butter and bacon.
- Cook for about 3 minutes, until some of the bacon fat has begun to render.
- Add the onion and cook, stirring occasionally, for 3 minutes, until the onion has begun to soften.
- Add the ground beef and cook for 2 minutes, until the meat is no longer pink.
- Add the broth, wine, tomato paste, oregano, salt, and pepper.
- Simmer, stirring occasionally, for 25 minutes, until the sauce thickens.
- Stir in the cream and remove from heat.
- In a large pot, bring salted water to a boil.
- Add the spaghetti and cook for about 8–12 minutes, or according to package directions.
- Drain the pasta and toss with the sauce and parsley, or serve with the sauce spooned over the pasta.
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