1pcclove of garlicin winter time I like to use 2 cloves of garlic
500gminced beef meat
100mldry red wine
etwasabrasion of lemon
1tbsBalsamicoI use an old, ripe balsamic vinegar.
1/4tspsaltI love to use Himalaya salt
Pasta for Ragout Bolognese
6lwaterfor cooking the pasta
2tbssaltpasta water may taste like ocean water
500gbroad Tagliatelleor Spaghetti
2tbsoliv oilin Italy it is usually in the pasta water
Decoration and Side Dishes
1bunchbasilorr thyme or parsley
4tspoliv oilI drizzle the cold oil on the pasta
2tbspine nutsoptional, 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 and brown briefly until light brown, then deglaze with the red wine and boil down briefly. Add the tomatoes and bring to the boil. Flavour with a little lemon grater, balsamic vinegar, salt, pepper and sugar and simmer gently.
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.
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!
5. Calories Spaghetti Bolognese the Nutritional Values at a Glance
Amount Per Serving
Calories 1130Calories from Fat 468
% Daily Value*
Total Fat 52g80%
Saturated Fat 18g90%
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Total Carbohydrates 97g32%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.