Spaghetti Bolognese Recipe

Name: Spaghetti Bolognese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: oliv oil 1 tsp; butter 10 g; small onion 1; clove of garlic 1 pc; soup vegetable 1 bunch; minced beef meat 500 g; tomato puree 3 tbs; dry red wine 100 ml; chunky tomatoes 1 can; abrasion of lemon etwas; balsamico 1 tbs; Salt 1/4 tsp; black pepper 5 pinch; brown sugar 2 pinch; Water 6 l; Salt 2 tbs; broad Tagliatelle 500 g; oliv oil 2 tbs; grated parmesan 100 g; basil 1 bunch; oliv oil 4 tsp; pine nuts 2 tbs

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spaghetti bolognese recipe image — Spaghetti Bolognese Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my spaghetti bolognese recipe.

Ragù alla bolognese is the famous minced meat sauce from Bologna in northern Italy.

The classic pasta sauce is served in the original with tagliatelle, egg noodles.

In Germany, we often find the sauce Bolognese combined with spaghetti (=noodles without egg).

First Tip:

Try this pasta dish with tagliatelle, it definitely tastes better!

Wish you good success and a good appetite!

Table of Contents

1. Recipe Spaghetti Bolognese
2. Nutritional Values
3. Shopping List for Spaghetti Bolognese
4. Tips for Spaghetti Bolognese from Italy
5. More Ideas with Spaghetti

1. Recipe Spaghetti Bolognese

Here is my Idea for this popular pasta dish.

I leave it up to you whether you use tagliatelle or spaghetti.

Good luck and a good appetite!

Spaghetti Bolognese

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 1130

Total Time 55 Min.

Preparation Time 15 Min.

Cook Time 40 Min.

Simple instructions for preparing pasta bolognese.

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Ingredients

Ragout Bolognese
1	tsp	oliv oil
10	g	butter
1		small onion (I like to use shallots)
1	pc	clove of garlic (in winter time I like to use 2 cloves of garlic)
1	bunch	soup vegetable
500	g	minced beef meat
3	tbs	tomato puree
100	ml	dry red wine
1	can	chunky tomatoes
etwas		abrasion of lemon
1	tbs	balsamico (I use an old, ripe balsamic vinegar.)
1/4	tsp	Salt (I love to use Himalaya salt)
5	pinch	black pepper
2	pinch	brown sugar
Pasta for Ragout Bolognese
6	l	Water (for cooking the pasta)
2	tbs	Salt (pasta water may taste like ocean water)
500	g	broad Tagliatelle (or Spaghetti)
2	tbs	oliv oil (in Italy it is usually in the pasta water)
Decoration and Side Dishes
100	g	grated parmesan
1	bunch	basil (orr thyme or parsley)
4	tsp	oliv oil (I drizzle the cold oil on the pasta)
2	tbs	pine nuts (optional, freshly roasted)

Instruction

Ragout ingredients in the pot — Ragout ingredients, minced meat, diced vegetables, onions and garlic prepared in the saucepan.

Prepare ingredients

Put olive oil and butter in a pan and heat. Peel onions and garlic.

Finely dice onions and garlic.

Peel and finely dice the soup vegetables.

Fry the ground meat and vegetables — Minced meat and vegetables when frying in the pan.

Prepare sauce

Fry the minced meat in a pan.

Add the vegetable, garlic and onion cubes and sauté for 10 minutes.

Add tomato paste to the ragout — Add tomato paste to the minced meat with vegetables.

Tomatize

Add the tomato paste and roast.

Toast the tomato paste — Roast the tomato paste with the minced meat.

Roasting

Roast the minced meat and vegetables with the tomato paste until light brown.

Add tomatoes to the ragout — Add the canned tomatoes to the ragout.

Deglaze sauce

Then optionally deglaze with the red wine and boil down briefly.

Add the tomatoes and bring to the boil.

minced meat sauce bolognese — Prepare minced meat sauce, step picture Bolognese ragout.

Season sauce

Flavour the ragout with a little lemon grater, balsamic vinegar, salt, pepper and sugar.

Simmer Ragout Bolognese gently for at least 15 minutes.

Cooking pasta the right way made easy. — Penne when cooking in a saucepan with salted water.

Cook pasta

Bring water to the boil in a large saucepan.

Salt the boiling water vigorously and add the olive oil.

Cook the spaghetti or tagiatelle al dente in boiling water until al dente.

My picture shows Penne.

Finely grated parmesan — Parmesan or pecorino go well together.

Prepare Cheese

Finely grate the Parmesan cheese and have it ready.

Basil leaves on a board. — Basil leaves plucked.

Prepare herbs

Grate the parmesan finely and make ready.

Pluck the basil finely.

Star chefs pluck the basil because the aroma develops better.

Spaghetti Bolognese, egg noodles tagliatelle are the better pasta with ragout — Spaghetti Bolognese, seductive picture, tagliatelle with ragout are the better choices. Pasta with Bolognese served on a white plate. © Thomas Sixt food photographer

Serve

Pour the pasta into a sieve. Drain the pasta well.

Arrange cooked pasta on warm plates.

Add the Bolognese sauce and sprinkle with cheese and herbs.

Sprinkle the pasta with cold olive oil and serve quickly.

Enjoy your meal!

Video

2. Nutritional Values

3. Shopping List for Spaghetti Bolognese

Here’s the handy ingredient list when you’re standing in the supermarket:

Butter
Onions or shallots and garlic
Carrot or soup vegetables
Lemon
olive oil
lean ground beef
tomato paste
Balsamic vinegar
Chopped tomatoes
salt, pepper, sugar
basil, oregano or marjoram
Tagliatelle (egg noodles) or spaghetti
Parmesan cheese

You can find the exact quantities of the ingredients in the recipe.

Sauce Bolognese itself and freshly cooked on the stove. The sauce always waits for the pasta, which means to cook the sauce first to the end, only then to cook the pasta.

4. Tips for Spaghetti Bolognese from Italy

Prepare the Bolognese sauce first, the sauce is always waiting for the pasta.
Sweat onions and vegetables in olive oil and butter to obtain the typical taste.
In classic Italian cookbooks, Ragù alla bolognese is prepared only with tomato paste.
Star chef Ingredients for Bolognese: A little finely grated lemon peel, ripened balsamic vinegar, old red wine, pine nuts and basil.
Piece tomatoes as an ingredient make the ragout lighter and more digestible.
You can add garlic to taste, but it’s not a must!
The addition of mushrooms such as button mushrooms, chanterelles and porcini mushrooms is quite possible.
Let the ragout simmer gently for at least 35 minutes to improve the flavour.
Gourmets serve Bolognese ragout with tagliatelle, because egg noodles taste stronger and better with it.

Sauce Bolognese close-up. The traditional Italian minced meat sauce is very popular and tastes best prepared with beef.