Spaghetti Bolognese Apriano
May 18, 2012
Robust variant of classic ragu alla bolognese. —
San Marzano Chopped Tomatoes
Cloves Garlic - Minced
Diced Red Onion
Diced Bell Pepper
Chopped Basil Leaf
Red Pepper Flake
Grated Parm Reg
Red Table Wine
Half and Half
Olive Oil, Salt, Pepper
Spaghetti (or fettuccine or tagliatelle)
In This Recipe
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Add olive, salt, pepper, garlic, onions and peppers to large stock pot over medium heat for 5 minutes. Bring to medium high heat and add veal and pork and cook thoroughly breaking up any clumping.
Add tomatoes, basil, oregano, fennel seeds and crushed pepper flake. Bring to high heat and stir for 10-15 minutes.
Add wine and continue to stir for 5 minutes; add parm reg and incorporate; add half and half. Simmer for 30 minutes. Reduce to low heat and cover for at least 15 minutes.
In separate stock pot add water and season with salt and herbs, bring to a boil and cook pasta to al dente. Strain pasta, return to stock pot and season with salt, pepper and add olive oil and toss.
Add 2 ladles to saucepan over medium high heat and add pasta to sauce pan and toss. Plate and sprinkle with parm reg and dried oregano. Serve and enjoy.
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