Bolognaise sauce is a meat based sauce that originated from the Bologne region of Italy. The sauce has a tomato base with minced meat and wine. Different other ingredients are added to the sauce as according to the recipe. In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla bolognese" but rarely used with spaghetti. Spaghetti with the sauce bolognaise (or a sauce similar to the original based on minced meat and tomatoes) is however more popular in France where it is believed to have originated in the 1930s and then spread elsewhere. In Australia, UK and Belgium the Spaghetti Bolognaise is known as spaghet' bolo or spag' bolo and in the USA the sauce with tomato and minced beef is called bolognese though it may be very different from the original Italian sauce or the French spaghetti bolognaise.
The Wine:
I got myself some fresh spaghettoni which are simply a thicker and longer version of the typical spaghetti. And then the wine from our local caviste (wine cellarman). In France, red wine is usually used for the bolognaise and it was our caviste who recommended the perfect wine for Spaghetti Bolognaise. According to his recommendation, bolognaise is done best with a less dry wine (lower in alcohol content, around 12%), light bodied (less dark in color), lesser tanins and less acidic. Thus I took home a pinot noir wine from the Loire valley (2013 vintage). Here is the recipe for my version of Spaghettoni Bolognaise.
Ingredients
- Extra virgin Olive Oil 3 teaspoon
- Minced meat 500g ( the minced meat contained finely chopped shallots, garlic and parsley)
- Fresh Spaghettoni 500g
- Grated Parmigiano Reggiano 35g
- Garlic 3 cloves
- Tomatoes 3
- Tomato Puree 200g
- Red wine (less dry, 12%) 100ml
- Salted butter 10g
- Fresh thyme and laurel leaf (bouquet garni)
- Water 1 cup
- Spaghetti water 1 cup
- Sugar 1 teaspoon
- Freshly ground black pepper powder 1/2 teaspoon
- Salt to taste
Procedure for preparing the Spaghettoni.
First boil water in a big casserole. Add adequate amount of salt to it. Add a teaspoon of extra virgin olive oil to it. Once the water has started to boil add the fresh spaghettoni to it.
It takes around 5 to 7 minutes to prepare the spaghettoni. Before draining off the spaghettoni remember to collect a cup of pasta water for the sauce.
After draining the spaghettoni add a splash of extra virgin olive oil and shuffle it nicely with a fork. This prevents the spaghettoni from sticking to each other. Keep it aside.
Procedure for preparing the bolognaise sauce
Chop the garlic finely and chop the tomatoes into cubes. Take a deep bottomed nonstick casserole and add olive oil to it. Add the chopped garlic.
When it changes to light golden in color add the minced meat to it. Increase the heat to high and sauté it.
Add the butter and sauté it nicely. The meat will slowly turn whitish in color and after a while the color will appear slight golden in color.
Reduce the heat to medium and add the red wine. Deglaze the pan nicely.
Add the chopped tomato.
Add the bouquet garni. Season it with salt and pepper. Give it a good stir. Let the tomatoes release the juices.
When the tomatoes have become soft add the tomato puree. Stir it nicely. Cover and cook for 5 minutes.
Remove the lid. Add the sugar and a cup of water. Give it a good stir.
Cover it with lid and cook for 15 minutes. After 15 minutes remove the lid check the seasoning and do add salt if necessary. Add the pasta water give it a stir and cover it with the lid.
Cook for 10 to 15 more minutes. Voila the bolognaise sauce is ready.
Plating the Spaghettoni Bolognaise
Place the spaghettoni in a dish. Put the bolognaise sauce on top of it.
Garnish it with grated Parmigiano Reggiano cheese and serve it warm.
Enjoy this French Italian gourmet with a light bodied, less dry red wine.
Printable Recipe
Calories per serving: 300 kcal
Bolognaise sauce is a meat based sauce that originated from the Bologne region of Italy. The sauce has a tomato base with minced meat and wine.
Ingredients:
- Extra virgin Olive Oil 3 teaspoon
- Minced meat 500g
- Fresh Spaghettoni 500g
- Grated Parmigiano Reggiano 35g
- Garlic 3 cloves
- Tomatoes 3
- Tomato Puree 200g
- Red wine (less dry, 12%) 100ml
- Salted butter 10g
- Fresh thyme and laurel leaf (bouquet garni)
- Water 1 cup
- Spaghetti water 1 cup
- Sugar 1 teaspoon
- Freshly ground black pepper powder 1/2 teaspoon
- Salt to taste
Instructions:
- First boil water in a big casserole. Add adequate amount of salt to it. Add a teaspoon of extra virgin olive oil to it. Once the water has started to boil add the fresh spaghettoni to it.
- It takes around 5 to 7 minutes to prepare the spaghettoni. Before draining off the spaghettoni remember to collect a cup of pasta water for the sauce.
- After draining the spaghettoni add a splash of extra virgin olive oil and shuffle it nicely with a fork. This prevents the spaghettoni from sticking to each other. Keep it aside.
- Chop the garlic finely and chop the tomatoes into cubes. Take a deep bottomed nonstick casserole and add olive oil to it. Add the chopped garlic.
- When it changes to light golden in color add the minced meat to it. Increase the heat to high and sauté it.
- Add the butter and sauté it nicely. The meat will slowly turn whitish in color and after a while the color will appear slight golden in color.
- Reduce the heat to medium and add the red wine. Deglaze the pan nicely.
- Add the chopped tomato. Add the bouquet garni. Season it with salt and pepper. Give it a good stir. Let the tomatoes release the juices.
- When the tomatoes have become soft add the tomato puree. Stir it nicely. Cover and cook for 5 minutes.
- Remove the lid. Add the sugar and a cup of water. Give it a good stir.
- Cover it with lid and cook for 15 minutes. After 15 minutes remove the lid check the seasoning and do add salt if necessary. Add the pasta water give it a stir and cover it with the lid.
- Cook for 10 to 15 more minutes. Voila the bolognaise sauce is ready.
- Place the spaghettoni in a dish. Put the bolognaise sauce on top of it. Garnish it with grated Parmigiano Reggiano cheese and serve it warm.
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