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SPAGHETTI BOLOGNESE WITH GORGONZOLA BECHAMEL

Ingredients (4 servings): 1 package Spaghetti
  • 500 g. ground beef (ask the butcher to put it through the meat grinder once)
  • 3 slices of bacon
  • 1 large onion
  • 2 large ripe tomatoes
  • 100 ml or half a cup of chicken stock or chicken stock cube dissolved in half a cup of pasta water
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 12 teaspoon (a pinch) cinnamon
  • 2 star anises
  • 1 tablespoon sugar
  • 1 tablespoon coarse salt
  • 1 tablespoon water
  • 2 bay leaves
  • 12 glass red dry wine
  • 2 tablespoons olive oil
  • 400 ml or 3 cups milk
  • 3 large tablespoons all purpose flour
  • 1 tablespoon unsalted butter
  • 12 teaspoon ground nutmeg
  • 50 g. grated Parmigiano-Reggiano cheese
  • 250 g. gorgonzola
  • 6 dried figs
  • Salt and pepper to taste
Execution: In a large pot, cook the Spaghetti Primo Gusto in plenty of water, according to the package instructions. Finely dice the onions. Grate the tomatoes with the thick side of the grater, without using their skin. In a deep frying pan, put one tablespoon olive oil and sauté the bacon over medium-high heat. As soon as it starts to caramelize and take color, reduce the heat to medium and let it render its fat. Remove the bacon from the pan (set it aside to use in another recipe - sandwich or salad) and caramelize the ground beef in the rendered fat. Then remove the ground beef, put 1 tablespoon of olive oil, throw the onions together with a tablespoon of water and caramelize them for 4-5 minutes. Once the onions have softened enough, add the ground beef again, the tomato paste, cinnamon, salt, sugar, star anise, paprika and cinnamon and stir well for 2 minutes, to fry the tomato paste and spices. Add the wine, allow the alcohol to evaporate, add the tomato, bay leaves and mix well. Let it come to a boil, then reduce the heat to the lowest point and cook for 15-20 minutes. In another deep saucepan put the 2 cups of milk together with the butter and heat until the butter has melted. In a saucepan pot mix the remaining cup of milk together with the full tablespoons of flour. Stir well enough for the mixture to become homogenous and prevent lumps. Remove the saucepan from heat and stir the mix very quickly using a stirrer. Once poured, return to medium-high heat, stirring constantly and quickly until the béchamel thickens. Then, remove from heat, add the nutmeg, a little salt and pepper, the parmesan and gorgonzola. Serve the pasta topped with the ground beef, the béchamel and the dried figs, diced or cut into strips and bon appétit.