Can I make the Bolognese sauce in advance and store it?

Yes, you can make the sauce in advance and store it in the refrigerator or freezer. Keep the sauce for a maximum of 2-3 days in the refrigerator or up to 3 months in the freezer.

What types of pasta are best for Spaghetti Bolognese?

Traditionally, Spaghetti Bolognese is made with spaghetti, but you can also use other types of pasta, such as tagliatelle or penne.

Spaghetti with Bolognese sauce

Name: Spaghetti with Bolognese sauce
Cook time: 1 min
Total time: 1 min
Yield: 8P
Ingredients: 1 tbsp olive oil; 2 beef stock cubes; 2 onions, finely chopped; 4 cloves of garlic, minced; 1 bunch of thyme and bay leaves; 500 g pork mince; 500 g beef mince; 1 tsp dried oregano; Pepper and salt; 3 large carrots, finely chopped or grated; 5 stalks of celery, finely chopped or grated; 1 large red bell pepper, finely chopped or grated; 400 ml red wine; 1400 ml passata; 140 g double concentrated tomato paste; 2 tbsp balsamic cream; 500 g spaghetti; 2 stock cubes for pasta; 150 g Parmesan cheese, grated; 2 long red chilies

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Spaghetti Bolognese, an Italian classic and a delicious pasta dish. Discover my recipe with my secret ingredient!

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Ingredients

What do you need?

Quantity: 8P

1 tbsp olive oil
2 beef stock cubes
2 onions, finely chopped
4 cloves of garlic, minced
1 bunch of thyme and bay leaves
500 g pork mince
500 g beef mince
1 tsp dried oregano
Pepper and salt
3 large carrots, finely chopped or grated
5 stalks of celery, finely chopped or grated
1 large red bell pepper, finely chopped or grated
400 ml red wine
1400 ml passata
140 g double concentrated tomato paste
2 tbsp balsamic cream
500 g spaghetti
2 stock cubes for pasta
150 g Parmesan cheese, grated
2 long red chilies

Preparation method

How do you make this?

Making the base of the sauce: Heat the olive oil in a cast-iron pot over medium heat. Crumble one stock cube into the oil and add the finely chopped onion and garlic. Sauté gently until the onion is translucent.

Preparing the vegetables: Cut the carrot, celery, and bell pepper into small pieces or finely chop them in a food processor so they become invisible in the sauce. Add these vegetables to the pot and sauté briefly.

Adding the meat: Add the pork and beef mince to the vegetables and cook until browned. Then add the tomato paste and stir well.

Seasoning the sauce: Add the herbs (oregano, pepper, and salt) and the bunch of thyme and bay leaves. Pour in the red wine and let it simmer for a few minutes.

Then add the passata and balsamic cream. Let the sauce simmer gently for 40 minutes, stirring occasionally.

Cooking the pasta: Bring a large pot with 2 liters of water to a boil and add the stock cubes. Cook the spaghetti according to the package instructions. Reserve a cup of the pasta water for later.

Frying the chilies and mixing the pasta: Heat a little olive oil in a large pan and fry the red chilies until they color slightly. Add the cooked spaghetti, a few spoonfuls of sauce, and a bit of the pasta water. Stir well and add half of the grated Parmesan cheese. Mix everything well and let it thicken briefly.

Serving: Divide the pasta among deep plates, spoon the remaining sauce over it, and finish with extra olive oil and the rest of the grated Parmesan cheese.

Tips

Freezing extra sauce: Always make some extra sauce and freeze it. This way you always have a quick meal at hand. Vegetarian option: Replace the minced meat with lentils or a meat substitute for a vegetarian variant. Bouillon cube in the pasta water: this is my secret to make the pasta extra tasty.