Dinner

Spaghetti al Ragu Bolognese is for Dinner.

Spaghetti al Ragu Bolognese takes 15 minutes to prepare.

Spaghetti al Ragu Bolognese takes 120 minutes to cook.

Spaghetti al Ragu Bolognese makes 4 servings.

The ingredients for Spaghetti al Ragu Bolognese are:

Carrots, raw, 1 carrot finely chopped(7-1/2")
Celery, raw, 1 stalk, large finely chopped (11"-12" long)
Onions, raw, 1 cup, finely chopped
Ground Pork, 100 grams
Red Wine, 1 glass (3.5 fl oz)
Beef stock, home-prepared, 1 cup
Tomato Paste, 0.5 cup
Ground beef, extra lean, 100 grams
Olive Oil, 2tsp
Spaghetti, cooked (pasta), 500 grams
Parmesan Cheese, grated, 40 grams

Here is how you make Spaghetti al Ragu Bolognese:

To make the ragu, heat the olive oil in a large pan, add the carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in a little stock to prevent the mixture sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce like consistency. Leave to simmer for 1 ½ hours, adding more stock if the mixture becomes dry. At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper.Cook the spaghetti in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.Number of Servings: 4Recipe submitted by SparkPeople user DAVERYANDIRECT.

The nutritional information for Spaghetti al Ragu Bolognese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 452.8

• Total Fat: 15.9 g
• Cholesterol: 48.7 mg
• Sodium: 628.6 mg
• Total Carbs: 48.9 g
• Dietary Fiber: 5.1 g
• Protein: 24.6 g

Spaghetti al Ragu Bolognese is Italian cuisine.