To make one thing clear, the Spaghetti Bolognese dish is not an Italian invention. Nevertheless, you can often find it on menus in many other countries prepared in different ways. The name “Spaghetti Bolognese” is actually used when you mean the long pasta that is served with minced meat sauce. So whenever I am in the mood and tired of the common red Spaghetti sauce I use the recipe below.
The so called “Spaghetti Bolognese” is the most abused Italian recipe worldwide. In Germany there are countless variations of the popular pasta dish, also the ketchup bottle can slip into the sauce. Ketchup has no place in this dish made with cream in my opinion.
Someone should know that there is the “Ragù alla Bolognese” in Italy. This is one of the world’s most famous Italian sauces. This recipe was written about in the “Accademia Italiana della Cucina” October 17, 1982 at the Bologna Chamber of Commerce. The Ragù alla Bolognese is traditionally eaten in Bologna with fresh Tagliatelle noodle, or used to prepare Lasagne al Forno. But never with Spaghetti – as is usually served outside of Italy.
Of course, the original recipe is also interpreted in many ways in Italy with each Italian Nonna has her own recipe. If you ask Italians how to prepare the perfect Ragù, the answer is most likely always: “Come lo fa la mamma” (“How mum does it”).
Another important ingredient for the perfect Ragù is time, because only after simmering for several hours does the sauce develop all of its aromas and becomes tender and creamy and a real pleasure! If you don’t have the patience you can accelerate the cooking time in my Instant Pot recipe below.
Instant pot recipe: fry the bacon till brown and add the hamburger meat, drain and remove. Sear carrots celery and onions. Add back the hamburger meat, fried bacon and combine with vegetable, 1 can of tomatoes in Instant pot with, add a cup of water, seal. Set the unit to HIGH pressure for 20 minutes (or meat/stew function). Quick release. Switch the Instant Pot to the lowest heat sauté setting and bring to a bubble. Simmer, uncovered, for 5-10 minutes, stirring often, until the sauce is thickened to your desired consistency. Stir in milk or heavy cream and the wine. Season to taste with salt and pepper, nutmeg