Spaghetti alla Bolognese

Jun 21 2010 Published by under Food

Spaghetti alla Bolognese could be quite simply Italy’s best know pasta dish. What is interesting about this is that this dish does not exist in Italy, since it is an American creation. In Bologna, you will find that they serve Ragu alla Bolognese, which resembles the meat sauce, but they will never serve over spaghetti. They will only serve it tagliatelle, which is a thicker pasta that is simillar to fetuccine.

Spaghetti alla Bolognese

Spaghetti alla Bolognese

As with the Americanization of many other favorite foods, this is a recipe that I have enjoyed since I was young. For me it doesn’t matter if they do not serve it in Italy, and even if the original idea has been changed around it still makes for a wonderful dish. I usually do not like to take shortcuts in my recipes, but for this one I will make an exception. I will use ready made spaghetti sauce. Since we are already breaking with the Bolognese tradition, lets Americanize this with full force. It also saves like 3 to 4 hours in making a real ragu.┬áSo in keeping with a new tradition, please enjoy my recipe for Spaghetti alla Bolognese.

For Spaghetti alla Bolognese

8 Ounces of Spaghetti pasta
1/2 Pound of Ground Beef
1 Cup of Spaghetti Sauce (Ragu brand is the one I use)
1/2 Cup Diced Onion
1/2 Teaspoon Oregano
1/2 Teaspoon Marjoram
1/4 Teaspoon of Black Pepper
1/4 Teaspoon of Salt
2 Tablespoons Olive Oil
Parmesan Cheese

In a large stock pot, add 8 cups of water and bring to a boil. Add the pasta an cook for 10 minutes. Drain the pasta n a colander. While the pasta was cooking, add the olive oil to a 12 inch frying pan and set to medium heat. Dice the onion in a 1/4 inch dice. When the oil is hot, add the onion and cook for 1 minute. Add the ground beef and cook until the meat is brown, and the onions are semi transparent. Add the oregano, marjoram, salt, and black pepper and let it cook for 30 seconds and longer and you will burn the spices. Add the spaghetti sauces and about 1/4 cup of water. Cook until the sauce reduces a little. Serve the pasta in the plates, and top with the cooked spaghetti sauce. Garnish with as much grated parmesan as you like. Optional – Some people like to salt the water in which the pasta cooks, since it gives a better flavor and reduces the time water requires to boil. If you want to salt the water add 2 Tablespoons of salt to the stock pot water before adding the pasta to cook.

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