Gino D'Acampo Spaghetti Bolognese
Gino D'Acampo spaghetti bolognese recipe is a classic that everyone likes. This really is the best recipe for this classic dish. Give it a go and see what you think. We are confident you will be pleased you did.
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Gino d'Acampo Pasta bolognese recipe
Makes enough for 6 people
Ingredients for Gino D'Acampo Spaghetti Bolognese
500g Fresh Beef Mince.
6 Fresh Cherry Tomatoes.
4 Rashers of Smoked Streaky Bacon, carefully diced.
400g Dried Spaghetti Pasta.
2 Tins of Plum/Chopped Tomatoes.
2 Sticks of Celery, trimmed down and carefully diced.
2 medium sized onions, peeled and also carefully diced.
2 Cloves of Garlic, peeled off and carefully diced.
2 Carrots, trimmed as well as finely diced.
75g Fresh grated Parmesan Cheese, plus some extra for grating over.
1 medium chilli (optional), seeded and carefully cut
1 Beef Stock cube.
2 tbsp Tomato Puree.
Glass of your best red wine (optional).
|Gino D'Acampo Spaghetti Bolognese|
2-3 Sprigs of Fresh Rosemary.
1 tsp Dried Oregano.
Handful of Fresh Basil, plus extra to be used as Garnish.
Sea Salt and Black Pepper.
1-2 Fresh Bay Leaves.
Your favourite crusty bread, to serve.
How to make Gino D'Acampo Spaghetti Bolognese
Include a good lug of olive oil and gently fry your bacon up until gold and also crisp. Reduce the heat somewhat and also include your onions, carrots, celery as well as garlic. Take off the Rosemary sprigs and also add them to the pot, discarding the sprigs.
Next, increase the heat again and fry the meat until it is browned all over.
Then, take your tins of plum/chopped tomatoes and add them, (plum tomatoes are most ideal as they include less water, yet either will work out wonderful!). Add your natural herbs, tomato puree, stock cube, chilli and if your using wine, then add that too. Slice your cherry tomatoes in half and also place them in the pan.
Give every little thing a good mixing with a wooden spoon, As you mix make sure you break up the tomatoes and slowly bring to a simmer. Lower the heat to low-medium, place the pan lid on and leave it blipping away for a good hour and 15 mins till the flavours turn into a wonderfully rich tomatoey sauce. Stir sometimes to ensure it does not catch.
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When the sauce is almost ready, add the parmesan as well as seasoning it to your preference. Meanwhile add salt to a pot of boiling water and prepare the spaghetti according to the packet guidelines. When the pastas is ready, drain it in a bowl-shaped sieve as well as include it to the pot with the sauce. Mix it all up by mixing the spaghetti in the beautiful tomato sauce. Serve this up with a little grated parmesan and use the extra basil leaves to make a terrific little garnish. Stunning!
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