Authentic Spaghetti alla Bolognese Recipe | Italian Cuisine

INGREDIENTS

2 tablespoons olive oil 1 medium onion, chopped 1 pound ground beef 1/2 small carrot, finely chopped 1/2 stalk celery, finely chopped 1 cup dry white wine 1/2 cup milk 1/8 teaspoon ground nutmeg 1 can (14-1/2 ounces) whole peeled tomatoes, undrained and coarsely chopped 1 cup beef broth 3 tablespoons tomato paste 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon dried thyme 1/8 teaspoon black pepper 1 bay leaf 1 pound uncooked spaghetti 1 cup freshly grated Parmesan cheese (about 3 ounces) Fresh thyme sprig for garnish

PREPARATION:

1. Heat oil in large skillet over medium heat. Cook and stir onion 4 minutes or until soft. Crumble beef into onion mixture. Brown 6 minutes, stirring to separate meat. Drain and discard fat.
2. Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat. Stir in wine; cook 4 to 6 minutes until wine has evaporated. Stir in milk and nutmeg; reduce heat to medium and cook 3 to 4 minutes until milk has almost evaporated. Remove from heat.
3. Press tomatoes with juice through sieve into meat mixture; discard seeds.
4. Stir beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into meat mixture. Bring to a boil. Reduce heat and simmer, uncovered, 1 to 1-1/2 hours or until most of liquid has evaporated and sauce thickens, stirring frequently. Discard bay leaf.
5. Cook spaghetti according to package directions just until al dente; drain well. Combine hot spaghetti and meat sauce in serving bowl; toss lightly. Sprinkle with cheese. Garnish, if desired.

This recipe appears in: Italian