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Barilla® Spaghetti Bolognese

  • 420
    Calories
  • 49.0g
    Carbohydrate
  • 20.0g
    Protein
  • 15.0g
    Fat
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  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

Ingredients for 8 people       

  • 1 BOX Barilla® Spaghetti
  • 2 OUNCES (57 g) Pancetta (May Substitute Slab Bacon)
  • 2 TABLESPOONS (30 mL) Extra Virgin Olive Oil
  • 1 Medium Onion Finely Chopped
  • 2 Ribs Celery Finely Chopped
  • 1 Carrot Finely Chopped
  • 1 CLOVE Garlic Sliced
  • 1/2 POUND (227 g) Ground Veal
  • 1/2 POUND (227 g) Ground Pork
  • 3 OUNCES (89 mL) Tomato Paste
  • 1/2 CUP (125 mL) Whole Milk
  • 1/2 CUP (125 mL) Dry White Wine
  • 1/2 TEASPOON (3 mL) Fresh Thyme

Instructions

  1. 1
    GRIND pancetta in a food processor into medium sized pieces
  2. 2
    HEAT olive oil in a 6- to 8-quart (177mL - 237mL) heavy-bottomed pot, over medium heat until hot
  3. 3
    ADD pancetta, onions, celery, carrots, and garlic
  4. 4
    COOK until the vegetables are translucent but not browned, about 5 minutes
  5. 5
    ADD veal and pork and increase the heat to high
  6. 6
    BROWN the meat, stirring frequently
  7. 7
    ADD tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1-½ hours
  8. 8
    SEASON the ragu with salt and black pepper
  9. 9
    BRING 6 quarts (177 mL) of water to a boil and add 2 tablespoons (30 mL) of salt (optional)
  10. 10
    TRANSFER ragu to a 12- to 14-inch sauté pan and heat gently over medium heat
  11. 11
    COOK the pasta according to the package directions until al dente
  12. 12
    Drain the Spaghetti, then add it to the pan with the ragu and toss over medium heat until it is coated, about 1 minute
  13. 13
    DIVIDE evenly among 6 to 8 warmed bowls and serve with grated cheese

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