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Nutritional Info
  • 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

View full nutritional breakdown of Spaghetti al Ragu Bolognese calories by ingredient
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Spaghetti al Ragu Bolognese

Submitted by: DAVERYANDIRECT

Introduction

This is an adaptation of an Antonio Carlucio recipe, and it's lovely!!! This is an adaptation of an Antonio Carlucio recipe, and it's lovely!!!
Number of Servings: 4

Ingredients

    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

Directions

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: 4

Recipe submitted by SparkPeople user DAVERYANDIRECT.






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