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Spaghetti Bolognese

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 16 ingredients

  1. 1 pound spaghetti
  2. 1/2 cup grated parmesan cheese
  3. *** Bolognese sauce ***
  4. 2 medium onions
  5. 2 garlic cloves
  6. 1 medium carrot
  7. 2 pounds tomatoes
  8. 1/4 cup vegetable oil
  9. 3/4 pound ground beef
  10. 3/4 pound ground lean pork
  11. 1 cup milk
  12. 1 1/2 cups dry white wine
  13. 1 tablespoon tomato paste
  14. 1 bouquet garni
  15. salt -- to taste black pepper -- to taste
  16. 2 cups water

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

  2. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

  3. Pork Source of potassium · Source of phosphorus · Source of zinc

    Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Finely chop the onions. Chop the garlic. Chop the carrot into small dice.
  2. Peel and seed the tomatoes, then chop them fairly coarsely.
  3. Heat the oil in the sauté pan, add the chopped onions, garlic, and carrot and sauté until soft but not brown, 5 to 7 minutes, stirring frequently.
  4. Add the ground meats and sauté, stirring, until they lose their pink color, about 5 minutes. Break up any lumps in meat with edge of spoon while sautéing.
  5. Pour in the milk and simmer gently, stirring occasionally, until the liquid has evaporated, about 5 minutes. Slow cooking, especially at the start, is the key to a good Bolognese sauce. If the meat boils, it will be tough.
  6. Add the wine and continue simmering until it has evaporated, 8 to 10 minutes longer.
  7. Stir in the tomatoes, tomato paste, bouquet garni, salt, and pepper, then add the water and simmer until the sauce is thick, 1 1/2 to 2 hours, stirring occasionally.
  8. Discard the bouquet garni and taste the sauce for seasoning.
  9. Fill a large pot with water, bring to a boil, and add 1 tablespoon salt. Add the spaghetti and simmer until tender but still chewy, 10 to 12 minutes, or according to package directions, stirring occasionally to keep from sticking.
  10. Meanwhile, if necessary, reheat the Bolognese sauce.
  11. Drain the spaghetti in the colander, rinse with hot water, and drain again thoroughly. To serve, pile the hot spaghetti in warmed individual bowls or on plates, spoon the meat sauce on top, and sprinkle with Parmesan cheese. This recipe serves 4 to 6 as a main course.
  12. Comments: Straight from Northern Italy -- savory Bolognese meat sauce served on a mound of hot spaghetti. Made with both ground beef and ground pork, this sauce, or ragu, is delicious with other pasta shapes such as quills, shells, and so on. The Bolognese sauce can be made and kept, covered, in the refrigerator 24 hours. The spaghetti should be cooked just before serving.

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: "Look & Cook Perfect Pasta" by Anne Willan. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Italian_5/Italian_5.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Italian_5/Italian_5.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.