The Best Meat Selection for Spaghetti Bolognese

If you are looking for a hearty and flavorful meal for your family or friends, look no further than spaghetti Bolognese. This classic Italian dish, also known as Spaghetti alla Bolognese, is a filling and delicious pasta dish that is perfect for any occasion. One of the most important aspects of making spaghetti Bolognese is selecting the right meat.

Ingredients List

• 1 pound ground beef
• 1 pound ground pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup beef or chicken broth
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 bay leaf
• Salt and black pepper, to taste
• 1 pound spaghetti pasta

Instructions

1. In a large skillet over medium heat, cook the ground beef and pork until browned, about 8 minutes. Drain off any excess fat and set aside.
2. In the same skillet, add the onion, garlic, carrot and celery. Cook until softened, about 5 minutes.
3. Add the cooked meat back to the skillet along with the crushed tomatoes, tomato paste, broth, oregano, basil, bay leaf, salt and pepper. Stir well to combine.
4. Bring the mixture to a simmer and let cook for 30 minutes, stirring occasionally.
5. In the meantime, cook the spaghetti pasta according to package instructions. Drain well.
6. Remove the bay leaf from the Bolognese sauce and season to taste with additional salt and pepper, if needed. Serve the sauce over the cooked spaghetti pasta.

Now that you have the recipe, it’s time to talk about the best meat selection for spaghetti Bolognese. Traditional Bolognese sauce is made with a combination of ground beef and pork. The beef adds a rich, meaty flavor, while the pork adds a touch of sweetness and helps keep the sauce moist and tender. For the best results, select high-quality, lean ground beef and pork. You want the meat to have a nice balance of fat and meat so that it doesn’t dry out and become tough.

Another important aspect of making spaghetti Bolognese is the use of aromatics. The onion, garlic, carrot and celery are known as the “holy trinity” of Italian cooking and are the base of many Italian dishes. These aromatics add depth of flavor and a touch of sweetness to the sauce. Be sure to finely chop them so that they cook evenly and meld well with the meat.

One final tip for making the perfect spaghetti Bolognese is to let the sauce simmer for at least 30 minutes. This allows the flavors to develop and meld together, resulting in a rich and delicious sauce. You can also make the sauce ahead of time and reheat it when ready to serve – just be sure to give it a good stir and add a splash of water or broth to thin it out if needed.

In conclusion, when it comes to making spaghetti Bolognese, the right meat selection is crucial. Use high-quality, lean ground beef and pork, along with finely chopped aromatics, and simmer the sauce for at least 30 minutes to create a rich and flavorful sauce that your family and friends will love.