Description
Zarte Rinderhackfleischstücke verschmelzen mit süßen Möhren, aromatischem Sellerie und Knoblauch in einer samtigen Tomatensauce, die mit Butter veredelt wird. Serviert auf al dente Spaghetti, ein harmonisch rustikales Geschmackserlebnis.
Ingredients
Scale
- 1 kg Rinderhackfleisch
- 3 Knoblauchzehe(n), in Scheiben geschnitten
- 3 Möhre(n)
- 3 Stange/n Staudensellerie
- 2 große Zwiebel(n)
- 1 ½ Dose/n Tomate(n) à 400 g Inhalt
- 600 g Spaghetti
- 125 g Butter
- 500 ml Milch
- 3 Peperoncini, zerstampfte
- Meersalz und Pfeffer, schwarzer
- wenig Olivenöl
- 1 Schuss Weißwein
Instructions
- Begin by preparing the ‚Soffritto,‘ the flavor base of the Bolognese sauce. Take approximately 125 grams of butter and place it into a large pan along with a small amount of olive oil to prevent the butter from burning. Then, peel and clean the vegetables: carrots, celery stalks, and onions. Finely chop all these vegetables into very small pieces to ensure they cook evenly and release their flavors. Place the pan over a very low heat and add the chopped vegetables. Slowly cook them for at least 30 minutes, stirring occasionally, until the vegetables become translucent and soft. It’s critical that the vegetables do not brown or fry but gently sweat and soften to build the sauce’s base flavor.
- While the soffritto is cooking, heat a separate pan over medium-high heat and add the ground beef. Sear the meat, stirring often, until it begins to brown and caramelize. This process develops a rich, deep flavor. Once the meat is nicely browned, add a splash of white wine to deglaze the pan. Pour the wine carefully and use a wooden spoon to scrape up all the browned bits stuck to the pan’s bottom, as these add flavor to the sauce. Let the wine reduce slightly, allowing the alcohol to evaporate.
- Next, carefully add about 250 to 500 ml (1/4 to 1/2 liter) of milk to the browned meat. The milk will surround the meat and soften its taste, lending a mild creaminess to the sauce. Stir to combine and allow the mixture to come back to a gentle simmer. The milk helps balance the acidity of the tomatoes and tenderizes the meat.
- Once the meat mixture has simmered and come to a gentle boil, add the canned tomatoes (preferably San Marzano plum tomatoes for their natural sweetness and rich flavor). Stir the tomatoes into the meat and milk mixture thoroughly. Allow the sauce to return to a gentle boil, ensuring all ingredients are well combined and heated through.
- After the sauce base is hot and bubbling, add the prepared soffritto (the cooked finely chopped vegetables), the sliced garlic, and the crushed peperoncini to the sauce. Stir everything together so the flavors meld. Reduce the heat to very low and let the Bolognese sauce simmer uncovered for ideally about 5 hours. This long, slow cooking time allows the flavors to deepen and the sauce to thicken beautifully. If time is limited, let it simmer for at least 2 hours. Stir occasionally to prevent sticking and check that the sauce maintains a gentle simmer.
- Once the sauce has finished simmering, you can optionally let it cool down if preparing in advance. About one hour before serving, gently reheat the sauce on low heat, stirring occasionally to restore warmth and consistency. However, it can also be served immediately after cooking if preferred.
- Optionally, for added texture and freshness, finely chop some additional carrots and celery and add them into the sauce during the last 30 minutes of cooking. This will give the sauce a bit more bite and vegetable presence. Finally, season the sauce carefully with sea salt and freshly ground black pepper to taste, ensuring a balanced and well-rounded flavor.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until they are al dente—firm to the bite but fully cooked. Once cooked, drain the pasta thoroughly and set aside.
- To serve, place the cooked spaghetti on individual plates or a serving dish and generously ladle the hot Bolognese sauce over the top. Serve immediately while hot to enjoy the full richness and depth of the sauce.
Notes
For the best authentic flavor, use San Marzano canned tomatoes if available, as they bring a natural sweetness and acidity that enhances the sauce. The slow cooking of the soffritto and the long simmering time of the sauce are essential to develop the deep, rich flavors characteristic of a true Bolognese. Adding white wine and milk balances acidity and tenderizes the meat. You can also add extra chopped vegetables towards the end of cooking for added texture. Season carefully with sea salt and freshly ground black pepper to taste.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
