Spaghetti Bolognese Basic Recipe for Ragù alla bolognese

Recipe for spaghetti bolognese
Spaghetti Bolognese Basic Recipe for Ragù alla bolognese

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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!

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:
  • butter
  • 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
  • parmesan
You will find the exact quantities of the ingredients at the end of the recipe Spaghetti Bolognese.
Bolgenses prepare on the stove photographed.
Bolognese sauce 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.
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.

2. Bolognese Chef Tips from Italy

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

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!

Spaghetti Bolognese

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.

Servings 4 Persons
Calories 1130
Total Time 55 Min.
Prepare spaghetti bolognese like a chef. Recipe for minced meat ragout in Italian style. Star chef tips and cooking video instructions, practical shopping list for the supermarket. Good luck!

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Recipe for spaghetti bolognese
Spaghetti Bolognese Basic Recipe for Ragù alla bolognese

Cousine

Preparation Time

15 Min.

Cook Time

40 Min.

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.

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.

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.

Add the tomato paste.

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

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.

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.

Flavour the ragout with a little lemon grater, balsamic vinegar, salt, pepper and sugar, simmer gently for at least 15 minutes.

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

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.

Basil leaves on a board.
Basil leaves plucked.

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

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

5. Calories Spaghetti Bolognese the Nutritional Values at a Glance

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