Pasta Bolognese

Some days it just has to be pasta – and what sauce usually fits better than a good Bolognese? You can find it in many places all over the world, but a really good Bolognese is rarely there. Sometimes the sauce is too oily, sometimes too watery and sometimes even without tomato flavor. My recipe for Bolognese is fresh, tomato-sweet and spicy and is based on the Italian original.

Have you ever eaten or even prepared an original Italian Bolognese? If so, then you probably know that the right Bolognese should simmer at least 2h, if not longer. I tried the long cooking time in this recipe and can tell you that it is worth it! The long cooking time makes the bolognese sauce super smooth, tender and soft. All the ingredients combine through the long cooking time and out comes an intense, flavorful and round sauce. By the way, did you know that the original Italian recipe includes bacon in addition to ground beef, carrots, celery and tomatoes? Neither did I! Unfortunately, I didn’t have any pancetta on hand for this bolognese, so I left it out of this recipe. If you’re curious, give it a try.

By the way, for my bolognese I used linguine – a slightly thicker spaghetti. The sauce sticks a little better than on thin spaghetti, but if you like it more traditional, of course, you can just go for spaghetti. No matter what type of pasta, this sauce is ultimately the queen of the recipe! As a side dish to this delicious Pasta Bolognese, I can furthermore recommend my simple lettuce with Grandma’s salad dressing. This makes the recipe really round.

Easy recipe

Pasta Bolognese

Pasta of choice and ground beef form the key pairing in Pasta Bolognese. It creates a main course with its own character.

Prep time

10 min

Cook time

2 hr

Yield

4 servings

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Ingredients

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• 500 gpasta of choice
• 500 gground beef
• 153 gcarrots
• 100 gcelery
• 2shallots
• 2 cansof chopped tomatoes (approx. 800g)
• 100 mlred wine
• 100 mlvegetable stock
• salt, pepper, basil dried & fresh
• 1 tbspolive oil
• optional: 1 tbsp sugar500g pasta of choice
• 500 gground beef
• 153 gcarrots
• 100 gcelery
• 2shallots
• 2 cansof chopped tomatoes (approx. 800g)
• 100 mlred wine
• 100 mlvegetable stock
• salt, pepper, basil dried or fresh
• 1 tbsp.olive oil
• optional: 1 tbsp. sugar

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Instructions

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1. Finely dice the shallots, carrots and celery. Heat a pot with olive oil and sweat the shallots first. After 1-2 minutes, add the carrots and celery and sauté for about 5 minutes. Then add the minced meat and fry until hot
2. deglaze the minced meat with red wine and bring to the boil until the alcohol has evaporated. Then add 2 cans of chopped tomatoes and some vegetable broth, stir well and simmer with the lid on for about 1.5-2h.
3. When the cooking time is over, cook the pasta in salted water. Meanwhile, season the bolognese with salt, pepper and basil to taste. Optionally add 1 tablespoon of sugar to support the sweetness of the tomatoes
4. Serve pasta together with the sauce and optionally add Parmesan cheese and fresh basil.

Nutrition per serving

Calories

1357 kcal

Protein

64.9 g

Carbohydrates

129.7 g

Sugar

22 g

Fat

61.1 g

Saturated fat

20.6 g

Fibre

12.7 g

Salt

2.4 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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