Spaghetti Bolognese | Pasta Bolognese | Italian Special | Spaghetti Recipe By Chef Varun Inamdar

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed are often cheaper.

Heat a pan on high flame and add olive oil.

Add roughly chopped garlic and white onions; sauté until onions are translucent.

Add salt and stir.

Add hand-pounded goat meat and sear on all sides, breaking it apart with a spatula.

Once the meat is browned, lower the flame and add blanched, peeled, deseeded, and crushed tomatoes along with tomato juice.

Add oregano and tear in fresh basil leaves.

Stir in grated Parmesan cheese and freshly cracked black pepper.

Add a ladle full of hot water and cover; cook on medium to high flame for 20-30 minutes.

Check the ragù; ensure it is cooked low and slow for flavor.

In boiling salted water, add spaghetti without breaking it; cook according to package instructions for 9 minutes.

Transfer cooked spaghetti directly into the meat sauce.

Add a ladle full of cooking liquid from the spaghetti to the sauce.

Sprinkle freshly chopped parsley, more Parmesan, and a drizzle of olive oil; swirl to mix well.

Serve immediately, garnished with more parsley, Parmesan, and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens