Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, traditional spaghetti al ragù bolognese. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Traditional Spaghetti Al Ragù Bolognese is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It's easy, it's quick, it tastes yummy. Traditional Spaghetti Al Ragù Bolognese is something that I've loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook traditional spaghetti al ragù bolognese using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Traditional Spaghetti Al Ragù Bolognese:

1. {Take 2-4 rashers of bacon, diced.
2. {Get 2 of brown onions, finely diced.
3. {Get 2 of carrots, finely diced.
4. {Make ready 2 of celery sticks, finely diced.
5. {Take 2 of garlic cloves, crushed.
6. {Prepare 2-3 of Rosemary sprigs.
7. {Take 500 g of beef mince.
8. {Get 800 g of Italian whole tomatoes.
9. {Take Handful of basil leaves.
10. {Prepare 1 tsp of dried oregano.
11. {Prepare 2 tbsp of tomato paste.
12. {Prepare 1 of beef stock cube.
13. {Get 125 ml of white wine.
14. {Make ready 6 of cherry tomatoes, halved.
15. {Make ready 1 dash of nutmeg.
16. {Prepare 500 g of spaghetti.
17. {Take 1 cup of full cream milk.
18. {Prepare of Parmesan cheese.

Instructions to make Traditional Spaghetti Al Ragù Bolognese:

1. Cook the bacon on a medium heat.
2. Add the onion, carrot, celery sticks, garlic and the leaves from the rosemary and cook until soft for about 10 minutes, stirring often.
3. Move the vegetables to one side, increase the heat to high and add the beef mince, stirring until the beef is completely browned.
4. Add the Italian tomatoes, a handful of basil leaves, 2 tbsp tomato paste, tsp oregano, 125ml white wine, beef stock cube and 6 halved cherry tomatoes. Stir, breaking up all the tomatoes and bring to a boil. Add a dash of nutmeg..
5. Reduce to a gentle simmer and cover with a vented lid. Cook for 1 hr, stirring occasionally.
6. When the sauce is nearly finished, reduce 1 cup milk to 1/3 its volume on the stove and mix in with the sauce.
7. Cook 500g spaghetti in about 5L boiling water for 10 minutes, stirring occasionally.
8. Drain the spaghetti and serve with the sauce, parmesan and basil to taste.

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