Italy, slowly · Pasta
My Spaghetti Bolognese with Celeriac and Carrot
Bolognese the way it is made here rather than in Bologna: celeriac and carrot grated into the base alongside the onion, a bay leaf and two allspice berries in with the spices, and an hour on a low heat at the end. The vegetables melt into the sauce and you would not pick them out — they are simply why it tastes the way it does.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Serves
- 6
- Level
- Easy
Method
- Put the olive oil and vegetable oil into a big pot with the chopped onions and grated carrot, and fry for about 10 minutes.
- Add the minced beef and keep frying until the meat is browned all over.
- Add the garlic, oregano, salt, black pepper, tomato paste, allspice, bay leaf and the grated celeriac, and fry for another 10 minutes.
- Pour in the passata and cook everything together for about an hour, stirring from time to time. If it thickens too far before the hour is up, add a splash of water.
- Near the end, cook the pasta in well-salted water to the packet instructions and drain it.
- Serve the sauce over the pasta, with grated parmesan and a few basil leaves on top.
It is better the next day, and it freezes well — this quantity makes enough sauce for two dinners.
Watch it made
The video for this recipe is coming soon.