Ingredients for Pasta Bolognese:
- 700 gr pounds tomatoes or 2 cups tomato pulp
- 500 gr Ground/minced beef
- 1 carot
- 2 stalks celery
- 1 onion
- 1 to 2 garlic cloves, minced
- 3 to 4 tablespoons extra-virgin olive oil
- salt and freshly ground pepper
- 250 gr grated Parmigiano-Reggiano for topping pasta (optional)
How to make Pasta Bolognese:
Peel the tomatoes, if desired, with a vegetable peeler or by blanching the tomatoes in boiling water. Cut the tomatoes in half and squeeze the juice and seeds into a strainer over a bowl. Chop or process the tomatoes and add to the reserved juice. Or measure 2 cups of canned tomato pulp or drained plum tomatoes.
In a large pan which can be covered, add a little olive oil, the chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
Add the tomatoes to the skillet and cook over moderately high heat for 5 minutes or until the tomatoes look cooked and most but not all the liquid has evaporated. Add fine sea salt and pepper to taste.
Meanwhile add the meat to one other pan and break it up with your spoon or spatula.
Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. - drain any excess fat if desired.
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.
Add the baked mince beef to the tomato sauce and cook for a further 30 mins.
Add fine sea salt and pepper to taste.
During the last 20 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package.