Uncle Umberto’s Spaghetti Bolognese
Uncle Umberto’s Spaghetti Bolognese

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, uncle umberto’s spaghetti bolognese. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Uncle Umberto’s Spaghetti Bolognese is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Uncle Umberto’s Spaghetti Bolognese is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook uncle umberto’s spaghetti bolognese using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Uncle Umberto’s Spaghetti Bolognese:
  1. Take 300 g Minced Beef (not lean)
  2. Prepare 1 Yellow Onion
  3. Prepare 4 Garlic Cloves
  4. Prepare 8 Sundried tomatoes (in olive oil)
  5. Get 300 ml Tomato Passata
  6. Prepare Sea Salt
  7. Make ready Half small glass of red wine (Chianti)
  8. Get Tomato Concentrated Paste
  9. Take Papadelle Pasta
  10. Take Light Olive Oil
  11. Take Extra Virgin Olive Oil
  12. Make ready Grated Parmesan Cheese
Steps to make Uncle Umberto’s Spaghetti Bolognese:
  1. Chop and peel Onion and Garlic and cook in light olive oil until yellowed/translucent or very light brown
  2. And the Minced Beef and cook until brown
  3. Slice into strips and add Sundried Tomato’s (don’t be afraid to use some of the oil/herb mix from the jar).
  4. Add three table spoons of Tomato Concentrate and let it all simmer on a low heat. If the contents seem very dried, add a dash of water to stop the contents burning. Add the salt.
  5. Add the wine. The amount can be added slowly depending on ones penchant for wines taste.
  6. After 5 mins, the alcohol will be evaporated and the wine reduced. Add the Passata slowly, not allowing the Ragu to become too red and tomatoey.
  7. Set a pan of water to boil that covers the Papadelle Pasta. Add a drop of olive oil and salt.
  8. Set to cook on a low heat for 45 mins. Stirring often as to not allow the contents to stick and burn. As it becomes dry, add a dash of Extra Virgin Olive Oil. Once it’s of a slightly drier nature (shouldn’t be sloppy or too saucy) then it’s ready to serve with the Papadelle. Sprinkle the cheese over as required for taste.

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