Classic Spaghetti Bolognese

senior chef

senior chef

Senior Member
There must be a million different recipes for this classic Italian dish. This is my version.
Large recipe. freeze leftovers.

1/2 medium onion, chopped very fine
2 sticks celery, chopped very fine
2 TBLSP olive oil
Saute onions and celery over extra low heat until a very light golden color.
add 2 heaping tsp fresh garlic chopped fine. Add all of below.
-------------------
6 cups tomato sauce
1 LG bay leaf
1 TBLSP chopped parsley OR dried parsley
1 tsp oregano
1 heaping tsp basil
1 beef boullion cube
1/4 tsp black pepper
1/2 tsp anise seed
1 tsp chopped fennel seed (TIP: place fennel seed on cutting board. Pour a tsp of water onto the fennel seed. Using lg chef's knife, chop fennel seed until very fine and add to sauce)
Heat on extra low heat.
NOTE: COVER ! Add water as and when needed
--------------------------------------------------------------------------
1 lb lean ground beef. Cook in frying pan until done and ALL liquid is gone. Lightly brown beef and add to sauce.
Add 1 cup of hearty red wine to sauce. Don't worry, all alcohol will evaporate and all that will be left is the flavor.
---------------------------------------------------------------
simmer on extra low for a minimum of 2 hours. CAUTION: Be sure to stir well and scrape bottom often.
Just before ready to serve, stir in 1 TBLSP of grated Parmesan cheese.
If you love mushrooms, saute them in butter for a few minutes and add to sauce.
-----------------------------------------------------------------------------------------
Cook spaghetti pasta until Al Dente, drain well and cover with sauce.
-----------------------------------------------------------------
Freeze leftovers OR make Lasagna with remainder.
 

Last edited:
Interesting, you have two ingredients in there that I absolutely hate - anise & fennel - because I loathe black liquorice with a passion. This recipe isn’t for me. Bet my DH would like it.
 
Jules said:
Interesting, you have two ingredients in there that I absolutely hate - anise & fennel - because I loathe black liquorice with a passion. This recipe isn’t for me. Bet my DH would like it.
Click to expand...
Then you must not like Italian sausage because Fennel is THE PRIME ingredient.
 

I guess that means you do not favor spaghetti doughnuts.....:unsure:
iu
 
senior chef said:
There must be a million different recipes for this classic Italian dish. This is my version.
Large recipe. freeze leftovers.

1/2 medium onion, chopped very fine
2 sticks celery, chopped very fine
2 TBLSP olive oil
Saute onions and celery over extra low heat until a very light golden color.
add 2 heaping tsp fresh garlic chopped fine. Add all of below.
-------------------
6 cups tomato sauce
1 LG bay leaf
1 TBLSP chopped parsley OR dried parsley
1 tsp oregano
1 heaping tsp basil
1 beef boullion cube
1/4 tsp black pepper
1/2 tsp anise seed
1 tsp chopped fennel seed (TIP: place fennel seed on cutting board. Pour a tsp of water onto the fennel seed. Using lg chef's knife, chop fennel seed until very fine and add to sauce)
Heat on extra low heat.
NOTE: COVER ! Add water as and when needed
--------------------------------------------------------------------------
1 lb lean ground beef. Cook in frying pan until done and ALL liquid is gone. Lightly brown beef and add to sauce.
Add 1 cup of hearty red wine to sauce. Don't worry, all alcohol will evaporate and all that will be left is the flavor.
---------------------------------------------------------------
simmer on extra low for a minimum of 2 hours. CAUTION: Be sure to stir well and scrape bottom often.
Just before ready to serve, stir in 1 TBLSP of grated Parmesan cheese.
If you love mushrooms, saute them in butter for a few minutes and add to sauce.
-----------------------------------------------------------------------------------------
Cook spaghetti pasta until Al Dente, drain well and cover with sauce.
-----------------------------------------------------------------
Freeze leftovers OR make Lasagna with remainder.
Click to expand...
We are doing a lot of experimental cooking at the moment and learning heaps from YouTube videos on how to make delicious things. Hope to see some more of your recipes. :)
 
Jules said:
Interesting, you have two ingredients in there that I absolutely hate - anise & fennel - because I loathe black liquorice with a passion. This recipe isn’t for me. Bet my DH would like it.
Click to expand...
I also hate licorice but I love fennel seed in Italian sausage and I like fennel when it's braised or cooked with other things. Very strange. I don't understand why.
 
Italian sausage w/fennel only not hamburger meat. To me Rao brand spaghetti sauce is as good as homemade. I add a touch of brown sugar a slab of butter and a squeeze of fresh lemon. I add bell pepper, onion and fresh mushrooms.
 
mellowyellow said:
We are doing a lot of experimental cooking at the moment and learning heaps from YouTube videos on how to make delicious things. Hope to see some more of your recipes. :)
Click to expand...
Have you seen "America's Test Kitchen on PBS ? One of my favorite shows.
 
senior chef said:
Have you seen "America's Test Kitchen on PBS ? One of my favorite shows.
Click to expand...
Yes, watch it a lot, fabulous cooks every one.
test.jpg

Learnt how to make wonderful pork belly crackling from a man on this show. We have it quite often, yummy.
 

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