Spaghetti Bolognese Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my spaghetti bolognese recipe.
Ragù alla bolognese is the famous minced meat sauce from Bologna in northern Italy.
The classic pasta sauce is served in the original with tagliatelle, egg noodles.
In Germany, we often find the sauce Bolognese combined with spaghetti (=noodles without egg).
First Tip:
Try this pasta dish with tagliatelle, it definitely tastes better!
Wish you good success and a good appetite!
Table of Contents
1. Recipe Spaghetti Bolognese
Here is my Idea 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
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing pasta bolognese.
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) |
Equipment
Instruction
Prepare ingredients
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.
Prepare sauce
Fry the minced meat in a pan.
Add the vegetable, garlic and onion cubes and sauté for 10 minutes.
Tomatize
Add the tomato paste and roast.
Roasting
Roast the minced meat and vegetables with the tomato paste until light brown.
Deglaze sauce
Then optionally deglaze with the red wine and boil down briefly.
Add the tomatoes and bring to the boil.
Season sauce
Flavour the ragout with a little lemon grater, balsamic vinegar, salt, pepper and sugar.
Simmer Ragout Bolognese gently for at least 15 minutes.
Cook pasta
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.
Prepare Cheese
Finely grate the Parmesan cheese and have it ready.
Prepare herbs
Grate the parmesan finely and make ready.
Pluck the basil finely.
Star chefs pluck the basil because the aroma develops better.
Serve
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
Cousine
Keyword
2. Nutritional Values
3. Shopping List for Spaghetti Bolognese
Here’s the handy ingredient list when you’re standing in the supermarket:
- Butter
- Onions or shallots and garlic
- Carrot or soup vegetables
- Lemon
- olive oil
- lean ground beef
- tomato paste
- Balsamic vinegar
- Chopped tomatoes
- salt, pepper, sugar
- basil, oregano or marjoram
- Tagliatelle (egg noodles) or spaghetti
- Parmesan cheese
You can find the exact quantities of the ingredients in the recipe.
4. Tips for Spaghetti Bolognese 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.
5. More Ideas with Spaghetti
Quail With Pasta Recipe
Spaghetti Vongole Recipe with Original Tips from Italy
You must Know this Ingenious Tomato Sauce Recipe!
Spaghetti with Pulpo, cooked quickly
Minced Meat Sauce Recipe in Two Variants, with and without Animal
Pasta with Prawns, noble Gambero Rosso quickly served
Ham Noodles Vegetarian, a Simple Pasta Dish
Spaghetti Carbonara Vegetarian, Recipe for without Bacon Pasta
Spaghetti Prawns Recipe, a fast Dish of fine Cuisine
Salmon Spaghetti Recipe
Spaghetti with Tuna and Asparagus – my Recipe for heavenly Pasta…
Spaghetti Carbonara Recipe
Spaghetti Gorgonzola Recipe
Pasta with Asparagus Recipe
Spaghetti all’Amatriciana
Spaghetti with Tomato Sauce, Recipe for a Great Dish
Spaghetti with Prawns and Tomato Sauce, Recipe for Gourmets, Step by Step Kitchen Story
Veggie Pasta Recipe
Pasta with Pesto Recipe
Spaghetti aglio e olio – with garlic, Recipe with original Tips from Italy
Spaghetti with Granola – delicious “organic” Spaghetti
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!