Spaghetti Bolognese Basic Recipe for Ragù alla bolognese
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Bolognese Shopping ListHere’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
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 VideoIn 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 BologneseHere 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!
Recipe Spaghetti Bolognese or Tagliatelle Bolognese with many chef tips directly from Italy. Chef thomas sixt shows you in the video the preparation of the Bolognese step by step.
|1||small onion (I like to use shallots)|
|1||pc||clove of garlic (in winter time I like to use 2 cloves of garlic)|
|500||g||minced beef meat|
|100||ml||dry red wine|
|etwas||abrasion of lemon|
|1||tbs||balsamico (I use an old, ripe balsamic vinegar.)|
|1/4||tsp||Salt (I love to use Himalaya salt)|
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
|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!