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

Spaghetti Bolognese | How To Make Spaghetti Bolognese | Pasta Bolognese | Italian Special | Italian Recipes | Authentic Recipes | Dinner Recipes | Spaghetti Recipe | Quick And Easy Spaghetti Bolognese | Bolognese Sauce Recipe | Cheesy Spaghetti Bolognese | Mutton Recipes | The Bombay Chef | Varun Inamdar

Learn how to make Spaghetti Bolognese with our Chef Varun Inamdar.

Introduction
Spaghetti Bolognese is a dish featuring spaghetti mixed with Bolognese sauce, which originated in Bologna, Italy. Bolognese sauce known in Italian as ragù alla bolognese, is a meat-based sauce in Italian cuisine. This recipe consists of spaghetti served with a sauce made from tomatoes, minced meat, garlic and herbs. The dish is often served with grated Parmesan on top. It may be served with a larger proportion of sauce to pasta than is common in genuine Italian spaghetti dishes. Do try this dainty, delicious recipe today & let us know how you like it in the comments.

Preparation of the Meat Sauce
2 tbsp Olive Oil
1 tbsp Garlic (chopped)
1 cup White Onion (chopped)
Salt (as required)
250 gms Mutton Mince
Salt (as required)
250 gms Tomatoes (blanched & crushed)
Water
1 tsp Dried Oregano
Parmesan Cheese (grated)
Black Pepper (crushed)
1/4 tsp Red Chilli Powder
Hot Water

Cooking the Spaghetti
Fistful Spaghetti
Parsley (chopped)
Parmesan Cheese (grated)
Olive Oil

For Garnish
Parsley
Parmesan Cheese
Olive Oil

#SpaghettiBolognese #SpaghettiRecipe #GetCurried #TheBombayChef #VarunInamdar

Host: Varun Inamdar
Copyrights: REPL

[zedudli]

Hey man, just a couple things: parmesan is not to be added during cooking, if you cook it for long it will curdle and separate, you can see that happening in the video. Also, you have to use high heat and get the meat to caramelize a bit at the start. You then deglaze with white wine. Also, tomato sauce have to lose all the liquids, caramelize a little, and then you add water or milk to finish the cooking. I don’t know man, this ragu you made doesn’t look too good i have to be honest. It’s like you’ve decided to not let any Maillard reaction happen…. Why 🥺

[ArunMPEdison]

Update: Thank you, so much for the great recipe! Me and my 8’year old cooked together, she helped grating the cheese. My son asked for another plate! My wife asked for the recipe for the very first time!!

So was a big hit and I have cooked Argentinian red shrimp and minced beef side by side!! Both were hits!!

Inspired from your expert tips, I had to cook the pasta almost 7 mins extra to get a softer level I preferred.

Thanks again for sharing the great recipe and taking time to present the video well!! 🎉

It was beautiful and enjoyable to watch and all the pro tips of timing. Now, time to give it a try for kids with whatever comparable ingredients we have!!

[BakerVS]

Here's some feedback comparing this recipe to the Italian version:

- As you mentioned, tagliatelle are preferable. It does a better job of grabbing the sauce, and egg pasta is a good fit for this sauce rather than dried pasta. But experimentation is fine (I've found that oriechiette are good here, for example).

- Oil: olive oil is good, but butter would also be good (and is more traditional for a northern italian dish).

- Vegetables: onion, carrot and celery are traditional. They contribute to the richness of flavour and give a certain sweetness. Garlic is unusual, but ok if you want.
Ok for the tomatoes. Tomato concentrate is also often used and works well.

- spices/herbs: pepper is ok. Don't add origano/basil etc, it will cover up the natural flavour of the meat.

- meat: beef+pork is traditional, but goat is fine if you have restrictions on what you can buy or what you want to eat.

- cheese: in this dish, the grated hard cheese is a CONDIMENT, only to be added at the end. Cooking it into this sauce is VERY strange. (Maybe like cooking chutney into butter chicken? )

- parsely at the end is also a bit strange, but ok if you want.

[jerienjo]

This is an in interesting take on meat sauce. I grew up in Italy. This is definitely nothing like how Bolognese is cooked in Italy or Bologna. For authentic Bolognese you need chopped celery, chopped carrots, chopped onions, pancetta (optional), mix of minced beef, veal andpork which have entirely different flavor profile compared to mutton, wine (red or white will do), italian tomato sauce, some milk. Pasta should be a wide long pasta as chef mentioned, tagliatelle, fettucine or a nice round lined (rigate) penne or rigatoni. Cheese is not added during cooking, but at the table.

[hludvig_tradicionalista]

Watching this made me want to leave planet earth...

[farheenkhan]

I am from Pakistan. Tried this recipe with chicken mince n taste just like a restaurant style Spaghetti bolognese. Super hit. I doubled the amount of every as I was cooking for four people n had no Parmeasen cheese so cheeder n mozzarella cheese.

[bcr]

The one with beef and pork mince is absolutely amazing. Add some finely diced carrots and celery along with some red wine mixed with tomato puree and this dish goes to a whole new level. Mutton is an interesting substitute for the two meat choices that are widely used in Europe.

[jesusislord]

Italians are shocked at this video lol, but this recipe is amazingly simple and easy for Indians and suits our taste very well !It's Indian Italian food !

[onyekachisamuel]

... Wow
I'm happy I learnt this here 😂🎉
Thank you so much

[arandoaro]

i love how channel is called "get curried" but they make italian dishes too, needs some mix/change sometimes i agree, would be awesome to see some "non traditional" ideas here like indian style pasta or something or italian curry or any other cuisine fusions would be fun to see

[Cinco-da-mayo]

Love the caution for using salt and also the knowledge of cooking 🍝 pasta which is crucial and getting it right! Zakir Hussain of get curried!! Waah spaghetti bolognaise boliye!! It’s one of my favourites too!!

[bansodeashish]

I tried this recipe for the first time and it turned out really well. Your instructions are very clear and non overwhelming for a beginner like me. Thanks for the recipe!

[Kirandeep]

I am an Indian live in Italy and ate Bolognese pasta many times but didn't know how to make it... Thanks for the recipe.. Gonna try❤️❤️

[sushmitabehl]

Thanks chef for this quick easy Spaghetti receipe

[prisheilamahendran]

Hi I tried The recipe with minced Chicken and it came out fine. Of course The tomatoes I blended did not have The striky red colour like yours but I managed to get The colour But asing Just a little tomato puree. Will definitely attempt this again But this time I Will Just buy The mashed tomato puree packed From The stores.

[annabeljames]

White wine is also used in making a bolognese. The base is carrots, celery and onion. The wine goes in after the meat and is allowed to simmer til the smell of alcohol is gone and only flavour remains. However if cooking with wins is not possible, you do what works. I think goat meat seems like a nice twist. Use a dry white wine of you use white. I have made bolognese with a red Italian Sangiovese. Worked very well.

[mikyven]

I am Italian and I make ragù every week. Everyone has a slightly different recipe in the end but in general you used too much onion for so little meat. The parmigiano is never added to the cooking sauce as it makes it sour. And...1 liter of water for 100 gr of pasta. You cooked the pasta in 500 ml of water!! And no parsley on top! For the rest I must say it is one of the best attempts I have ever seen made by a non Italian chef, so I take my hat off to you!

[oosharobin]

I made it one time and it came out so good and tasty . My family, specially my grand kids loved it. Thanks for sharing, it's simple, clear institutions and made with common ingredients 🙏

[muni]

I watched so many recipes but yours is by far the best for me. Thank you

[bobby]

Hey Varun, where did you get that plate?