Pasta with bolognese sauce is generally thought to be ground beef pasta in Turkey. Technically, bolognese sauce is a ground beef sauce, but pasta with bolognese sauce is not the same thing as ground beef pasta made in Turkey.
The bolognese sauce is flavored with a vegetable mixture called mirepoix, which is frequently used in European cuisine, consisting of onions, carrots and celery stalks. These three vegetables are a must for bolognese sauce. The ground beef pasta is a different version of pasta with bolognese sauce. It’s made without carrots and celery stalks and with more tomato paste.
Another feature of bolognese sauce is that it is flavored with meat (or chicken) broth and cooked for a long time. Especially this long cooking time really changes the taste of the sauce. So please don’t skip this long cooking period, if you want to eat a real spaghetti bolognese.
To make it worth it, when you prepare bolognese sauce, you can cook it in large quantities and freeze it in portions to use later.
Enjoy the recipe…
- 500 g spaghetti pasta,
- 500 g low fat ground beef,
- 1 onion, chopped,
- 1 carrot, chopped,
- 1 branch of celery stalk, chopped,
- 1 clove of garlic, grated,
- 1 tomato, chopped,
- 1 tablespoon tomato paste,
- 1 cup broth,
- 1 cup water,
- 1/2 tea cup vinegar,
- 5-6 tablespoons of olive oil,
- Black pepper.
- Heat the olive oil in a large pan and add the onions, carrots, celery and garlic and sautée until soft,
- Add the ground beef and sautée until all the water is evaporated,
- Add the tomato paste and sautée until smells good,
- Add the tomatoes and sautée until soft,
- Add broth, water and vinegar and mix,
- Add salt and pepper and mix,
- Cover the lid and cook for 1 hour on low heat,
- Boil and strain the spaghetti according to the instructions on the package when the sauce is about to be cooked,
- Take 2-3 tablespoons from the juicy part of the sauce and mix with spaghetti,
- Take the spaghetti to the serving plates and share the sauce on them.