Today I show you the recipe Spaghetti Bolognese. Ragù alla bolognese is the famous minced meat sauce from Bologna in northern Italy.
The classic pasta sauce is served in Bologna with tagliatelle, i.e. egg noodles.
In Germany we often find the sauce Bolognese combined with spaghetti (=noodles without egg).
First tip: Try this original pasta with tagliatelle, it definitely tastes better!
I wish you good success in cooking and a good appetite.
1. Bolognese Shopping List
Here’s the handy shopping list when you’re in the supermarket:
- olive oil
- shallots or yellow onion
- celery stalks
- carrot or soup vegetables
- lean minced beef
- tomato puree
- chunky tomatoes
- salt and pepper
- tagliatelle (egg noodles) or spaghetti
You will find the exact quantities of the ingredients at the end of the recipe Spaghetti Bolognese.
2. Bolognese Chef Tips 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.
3. Prepare Bolognese – Cooking Video
In the cooking video I show you the preparation of my sauce Bolognese. Watch me cooking over my shoulders, the video takes about 15 minutes.
4. Recipe Spaghetti Bolognese
Here is my recipe for this popular pasta dish. I leave it up to you whether you use tagliatelle or spaghetti. Good luck and a good appetite!
- 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
- 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
- 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
- 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 minced meat in a pan, add the vegetable, garlic and onion cubes and sauté for 10 minutes.
- Add the tomato paste.
- Roast the minced meat and vegetables with the tomato paste until light brown.
- Then optionally deglaze with the red wine and boil down briefly. Add the tomatoes and bring to the boil.
- Flavour the ragout with a little lemon grater, balsamic vinegar, salt, pepper and sugar, simmer gently for at least 15 minutes.
- 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.
- Grate the parmesan finely and make ready. Pluck the basil finely. Star chefs pluck the basil because the aroma develops better.
- 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!