Spaghettini Bolognese di Giorno Prima – Eating your way to happiness

What makes Bolognese “a sauce of tradition” are the carrots, celery and red wine in addition to the onion and garlic. Bolognese is a cultural and traditional meat sauce which originates from Bolgna Italy. Bologna is the lively, historic capital of the Emilia-Romagna region, in northern Italy.

I grew up with this traditional sauce in Nana Gina’s kitchen in the Hudson Valley Region, Yonkers NY. Nana Gina was a native New Yorker from Manhattan with heritage to the Piedmont Region of Northern Italy. The recipe has been handed down from generation to generation, from Italy to New York. As it was handed down to me, I simply added a few words to describe the culinary, heaven in your mouth, taste; “Eating your way to happiness”. Other Italian’s might also say “Abbundanza”.

Spaghettini Bolognese di Giorno Prima simply translates to Thin Spaghetti with a Bolognese Sauce made for the evening.

The Recipe for two (with left over sauce):


2 tablespoons Olive Oil (preferably imported from Italy)
1/4 Onion finely diced.
1 Carrot, peeled and finely diced.
1 large Celery Stalk finely diced.
2 Garlic Gloves minced.
1/2 tomato diced
3/4 lean Ground Beef.
1/4 cup of Red Wine.
16 ounce of Marinara sauce.
1 pinch of dried Basil.
1 pinch of dried Oregano.
1 pinch of fresh Parsley rough chopped.
Salt and Pepper to taste.
8 ounces Spaghettini (Thin Spaghetti)


In a soup pot or sauce pot, saute the onions, carrot, celery and garlic in olive oil on a medium heat until the onions are translucent and almost browned. Stir frequently to not burn the vegetables.

Once the onions begin to brown, add the lean ground beef. Break up any clumps of meat and using a wooden spoon, stir and mix the meat with the vegetables. Let beef cook and stir frequently to not burn the beef. Once beef has completely brown, stir in the tomatoes and stir until tomatoes have softened.

Next stir in the 16 ounces of Marinara sauce. Reduce heat and bring to a slow simmer and cover for about 5-8 minutes. Remove lid and stir in red wine, basil, oregano and parsley. At a low heat, cover and let simmer for about 15 – 20 minutes stirring occasionally.

While sauce is at slow simmer cook the spaghettini(thin spaghetti) until it is aldente. When cooked aldente, drain and rinse the spaghettini in warm water just to rinse off the starch from the pasta. Try to keep hot.

Add the cooked Spaghettini to a shallow bowl or dish and ladle the sauce over the pasta. Sprinkle with parsley and grated parmesean cheese.

Serve Hot with Garlic Bread and a tossed Italian salad.

Buon appetito!!


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