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Spaghetti Bolognese: A Classic Delight from Italy

Name: Spaghetti Bolognese: A Classic Delight from Italy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 400g of spaghetti; 300g of ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can of peeled tomatoes (400g); 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon of dried basil; Grated parmesan cheese to taste

Por

Master Receita Solta

Spaghetti Bolognese: A Classic Delight from Italy

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories660 kcal

Resumo para quem tem pressa

"Spaghetti Bolognese combines the firm texture of long pasta with the density of a ground meat sauté refined in peeled tomatoes. The base of this classic relies on the correct searing of the beef with onion and garlic in olive oil, developing toasted compounds that enrich the sauce during slow cooking. The balanced acidity of the peeled tomatoes combined with the aroma of dried basil adds depth to the preparation, resulting in a complete everyday meal. By wrapping the pasta strands directly in the sauce while still hot with parmesan cheese, impeccable adhesion is obtained in each portion."

Spaghetti Bolognese: A Classic Delight from Italy

O Que Você Precisa Saber

- Browning the ground beef until all the natural water evaporates before adding the peeled tomatoes, ensuring flavor concentration through caramelization. - Cook the pasta in abundant salted water until al dente, allowing it to absorb the sauce without softening excessively. - Keep cooking the sauce over low heat for 20 minutes with the pan semi-covered to reduce and thicken the texture.

Ingredients

Main Course

400g of spaghetti
300g of ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can of peeled tomatoes (400g)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon of dried basil
Grated parmesan cheese to taste

Instructions

Main Course

Start by cooking the spaghetti in salted water until al dente, according to package instructions.

Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.

Add the garlic and ground meat, cooking until the meat is well browned.

Incorpore os tomates pelados e tempere com sal, pimenta e manjericão.

Cook the sauce over low heat for about 20 minutes, stirring occasionally.

Check the point of the dough and drain when it is ready.

Mix the spaghetti into the bolognese sauce, coating well.

Serve hot with grated parmesan cheese on top.

Equipe sua Cozinha

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Chef Tips

- Reserve half a ladleful of the pasta cooking water and add it to the sauce along with the spaghetti to create an emulsion that clings the sauce to the noodles. - Press the peeled tomatoes with the spoon during boiling to obtain uniform rustic pieces throughout the ground beef. - Add the dried basil right at the beginning of the sauce boiling so its essential oils hydrate and perfume the base evenly.

Variations

- Bolonhesa com mirepoix: refogue meia cenoura ralada e um talo de salsão picado junto com a cebola e o alho antes de colocar a carne moída. - Bolonhesa ao vinho: adicione 80ml de vinho tinto seco logo após dourar a carne, deixando o álcool evaporar antes de entrar com os tomates. - Massa curta: substitua o espaguete por penne ou fusilli, que retêm os pedaços de carne e o molho de tomate em suas cavidades.

Substitutions

- A carne moída bovina pode ser substituída por lombo suíno moído ou por peito de frango picado finamente na faca. - Os tomates pelados em lata podem ser trocados por 500g de tomates maduros tipo italiano sem pele, cortados em cubos pequenos. - O queijo parmesão ralado pode ser substituído por queijo pecorino romano ou queijo curado da Canastra ralado fino.

How to Store

Store in an airtight container under refrigeration for up to 3 days. Reheat over low heat with two tablespoons of filtered water to restore moisture without drying out the ground meat.

Can You Freeze It?

Do not freeze the pasta already mixed with the sauce, as the spaghetti softens and breaks when defrosting. Freeze only the bolognese sauce separately in a sealed container for up to 90 days at -18°C.

What to Serve With

Serve in heated deep plates, arranging the portion of spaghetti with a ladle of the sauce over the center. Finish with freshly grated parmesan and a pinch of freshly ground black pepper.

Frequently Asked Questions

Como evitar que o espaguete fique empapado ao misturar com o molho?

Escorra a massa 1 minuto antes do tempo sugerido pelo fabricante e junte-a diretamente à panela com o molho fervente, mexendo por 60 segundos fora da chama direta.

Is it necessary to cover the pot during the sauce cooking?

Keep the lid ajar. This allows the steam to evaporate steadily to thicken the sauce without tomato sauce splashing around the stove.

What to do if the peeled tomatoes have high acidity?

Let the sauce thicken over low heat for a few more minutes. If necessary, add half a teaspoon of sugar or a tip of a spoon of unsalted butter.

Posso utilizar queijo parmesão de saquinho industrializado?

O ideal é ralar o queijo em peça na hora de servir para manter aroma e umidade, mas o queijo ralado seco funciona caso seja mantido em local fresco e dosado com moderação no sal.