Name: Spaghetti Bolognese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 Persons
Ingredients: 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)

OTHER LANGUAGES: German

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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.

Inhalt

1. Bolognese Shopping List
2. Bolognese Chef Tips from Italy
3. Prepare Bolognese – Cooking Video
4. Recipe Spaghetti Bolognese
5. Calories Spaghetti Bolognese the Nutritional Values at a Glance

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.

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

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.

Close-up Sauce Bolognese, Ragout Bolognese

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!

Print Recipe

5 from 5 votes

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.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Pasta Rezepte

Cuisine: Italian Recipes

Keyword: Gluten Free Recipes

Servings: Persons

Calories: 1130kcal

Author: Thomas Sixt

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

Instructions

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!