Craving a hearty, authentic Italian classic? Get ready to transform simple ingredients into a mouthwatering Spaghetti Bolognese that will transport you straight to Italy! Follow this guide to master the art of creating a rich, flavorful sauce that perfectly clings to every strand of spaghetti.
Key Ingredients
Let's explore into the heart of spanakopita, where every ingredient plays a starring role! Seriously, each one brings something amazing to the party.
First, you'll need about 300g of fresh spinach leaves. I like English spinach – just pick the leaves, wash 'em well (they can be kinda dirty!), then chop them.
Next, grab 175g of crumbled Greek feta. Mmm, feta! Half a cup of Greek yogurt adds creaminess. Don't forget 2 sliced green onions, one egg, and herbs: 2 tablespoons of mint and 1 tablespoon of dill, all finely chopped. Zest and juice from half a lemon, plus 2 chopped garlic cloves, bring the zing, while 1/2 teaspoon of nutmeg, 1/4 teaspoon each of black pepper, salt, and cayenne—give it that *oomph*!
For the pastry, 16 sheets of filo pastry are essential! Melt 120g of butter to brush between layers, and about 60g of grated Kefalotyri cheese (or parmesan) makes everything stick together! I use 1/2 teaspoon each of white and black sesame seeds.
Preparation Steps
Now that we've gathered all we need, I'll walk you through the preparation steps – it's easier than you think, promise! First, let's tackle the spinach: give it a bath, no one likes dirty spinach! Seriously, though, wash it well and chop it into roughly 1-inch pieces; we don't want spinach smoothies, just pie! The Bolognese sauce, as detailed in the spaghetti recipe, usually requires a simmering time to allow the flavors to meld.
Next, prep your feta – crumble it like you're smashing bad news – and get your green onions sliced nice and thin. Whisk your egg in a separate bowl, preparing for the rest of the mix. Chop up that mint and dill – smells good, doesn't it?!
Finally, zest and juice your lemon; mince your garlic so it's teeny-tiny, and freshly grate a pinch of nutmeg. And there you have it – those are all the things we need to prep!
Cooking Instructions
I'm going to walk you through how we'll go about putting everything together, starting with sweating the spinach – don't worry, we're not taking it to the gym! First, sprinkle your chopped spinach with ½ tsp of salt, give it a toss in a colander, and let it sit for 10 minutes.
Next, grab handfuls of the spinach and wring out all that extra water using a tea towel! Yeah, get those muscles working!
Now, mix your spinach with the filling ingredients in a bowl – that's feta, yoghurt, green onions, an egg, mint, dill, lemon zest, lemon juice, garlic, nutmeg, pepper, salt, and cayenne pepper.
Time to layer! Put 8 sheets of filo pastry on your baking tray, brushing each sheet with melted butter. Spread the filling on!
Then, cover with more filo – five sheets brushed with butter and sprinkled with cheese, then three buttered sheets without cheese. Bake till golden!
Serving Suggestions
You've layered, filled, and baked to golden perfection; presenting your Spanakopita is the next exciting step! I always serve it immediately—hot, flaky, and begging to be devoured!
You'll wanna slice it into squares—think about 4-5 servings, depending on how hungry your crew is. A pizza cutter works wonders, but a sharp knife gets the job done, too. Don't be shy; dig in!
If there happens to be leftovers (unlikely, I know!), I keep it in the fridge. Reheating in the oven is best—crisps it right back up. But, hey, some people even enjoy it cold! It's tasty either way– trust me! I've tried it. Simple vinaigrette dressings might also pair nicely with spanakopita instead of only pasta salad.
Don't forget the sides! A simple Greek salad or some tangy lemon wedges complement the richness perfectly. And, really, who can resist a little extra feta? Enjoy!
Short Recipe Version
Spaghetti Bolognese
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 6
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 lb spaghetti
- Parmesan cheese for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in red wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has reduced slightly, about 5 minutes.
- Stir in crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper.
- Bring to a simmer, then reduce heat to low, cover, and simmer for at least 3 hours, stirring occasionally.
- Cook spaghetti according to package directions.
- Serve Bolognese sauce over spaghetti and top with Parmesan cheese.
Nutrition Information (Per Serving – Estimated):
- Calories: 550
- Protein: 40g
- Fat: 25g
- Carbohydrates: 45g