Hey guys , it's me , the nada yet again and welcome to get curried .
Well , today's recipe is spaghetti bolognese .
Well , there's no recipe as such .
Spaghetti is spaghetti and we all know about it .
They're long thin strands of pasta and bolognese is a meat rago from bologna uh traditionally served as with uh but because it's world famous , everyone loves it .
Let's begin .
Spaghetti bolognaise .
I'm going to divide this recipe of spaghetti bolognaise into three components .
The first one is getting the Ragu right , which is a meat sauce .
The second one is getting the cooking of the spaghetti , correct ?
And the third one is of course , assembling all of it .
Let's begin with the first step and that is heating a pan on high flame and beginning with olive oil .
Well , Italians believe in good quality produce .
So ensure they're using only good quality ingredients .
Once the oil just kind of begins to heat up , I'm gonna slide in roughly chopped garlic a little more because it's a meat sauce .
And before this begins to heat , I'm also gonna add in white onions which are roughly chopped a little more again because like I said , it's a meat sauce .
All of this is going to wilt down and add into the body of the meat sauce .
Some salt , well , salt in this recipe needs to be added with absolute moderation because at multiple levels , salt is gonna be added one while of course , now saut the onions .
Second while cooking the meat .
The third is while cooking the pasta in later .
And there's also Parmesan cheese , which is one of the core ingredients of this recipe , which is also salted .
So please use that with caution .
Let's stir this for a little while .
Once the onions turn translucent , I'm gonna add in goat meat with the fat and this is also hand pounded meat .
This is not through any machine .
So it of course , has the little grits which are a little larger than the machine .
Ground ones ensure that the meat gets seared on all the sides .
And while we are doing this for the meat this time , I'm also adding a pinch of salt .
It's important to start breaking all this meat like .
So you literally need to knock it with a spatula because you do not want clumps like Kofta .
Once the meat loses its pink color and starts becoming slightly brown , I'm gonna lower the flame and add in tomatoes .
Now , these are tomatoes which are blanched , peeled , de seeded and crushed with this .
I have another ingredient which is right here .
Now , once you run the tomatoes through a mixy jar , you have a lot which is still left .
Just add in some water and collect this because this is nothing but tomato juice , which is very important in a recipe like this .
Let's add that in as well .
You're gonna add in some herbs .
Now , in this case , oregano , you gonna tear in some fresh basil leaves by all means , go all out and add some Parmesan cheese , grated Parmesan , which is the life of this recipe .
And last but not the least freshly cracked black pepper to this .
I'm also adding in a touch of spice .
Well , you can keep it moderate .
You can make it spicy .
But this trust me is flavorful and never spicy mix .
This well , increase the flame , just ensure that the natural goodness of every ingredient comes together while cooking the meat .
One last thing here is adding in a ladle full of hot water .
Now , this is water which has been kept here to boil for the spaghetti to get cooked .
Let's add in a little and allow this to cook on medium to high flame covered for 20 to 30 minutes .
A meat rago is cooked .
Let's have a quick check .
The water has evaporated and also rolled back in the like I said , a little earlier rag is nothing but a meat stew .
It has to cook low and slow so that it's nice , flavorful and intense at the same time .
Let's have a quick check .
Just about perfect .
We'll allow this to cook on low flame and simultaneously in the water which is boiling , which also has salt .
Let's add in spaghetti .
But it's important to just keep it standing like so and leave it , which is very important never break the spaghetti because that way you are in a way insulting the ingredient , just leave it like soap and as it keeps boiling at the bottom , you just keep pushing it like so and that's why you have spaghetti strands which are nice and long even after cooking , let's push this in like so and there you have the spaghetti which is now all in water and not broken .
Now , this is also very important to kind of understand how much water to salt for every liter of water we add in one tablespoon of sea salt .
The eventual idea is to get the salt as salty as seawater .
Very important .
Another very important thing while making pasta while cooking pasta is uh the cooking time .
What is the exact time that needs to be followed ?
Generally 99% of the time .
It is always written at the back of the packet in case you're using a fresh pasta , then 4 to 5 minutes depending on the thickness is just perfect .
In case of dried pasta , 7 to 8 minutes is kind of ideal .
But that is for getting the pasta to the texture called which is to the bite in Italian .
But I like it slightly cooked further .
So nine minutes is the time for me .
But again , you can take your own call .
It's been nine minutes and spaghetti is perfectly cooked .
Let's pick and transfer it straight in the meat sauce .
Well , generally , like I said , even a little before is the preferred pasta for a sauce like this because it kind of just holds it well , spaghetti , whoever invented it , it just kind of slides off .
But like I told you even earlier , this is something which is became world famous .
So spaghetti bolognese is the dish for the day into the sauce .
I'm also adding a little full of this cooking liquid because that now has the flour or the starch , which has leed wonderfully well .
So that flame goes off .
This kind of goes a little higher .
I'm sprinkling some freshly chopped parsley , a little more of the Parmesan .
I'm preserving a little for the finish and some olive oil another quick swirl .
Just ensure that all of this now mix as well .
And with this , your spaghetti bolognaise is done and ready in case you want it slightly saucier , just add in another ladle of water or stock or the pasta liquid .
And then you have the most amazing saucy spaghetti bolognaise .
The next step is to serve this right away .
Now , finally , some more parsley , some more Parmesan and of course , some more olive oil with this .
Your family favorite .
Spaghetti bolognese is done and ready .
Impress them .
Go all out , make something that's quick , simple , easy sit with your family and enjoy spaghetti like so bye .