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Classic Spaghetti Bolognese

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Classic Spaghetti Bolognese | Recipe
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Classic Spaghetti Bolognese | Recipe

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Just Spices
Cooking Time:
60 min
Difficulty:
Easy
Persons
  • For the bolognese

  • 1
    carrot
  • 1
    onion
  • 150 g
    pancetta
  • 2 tbsp
    olive oil
  • 350 g
    coarse ground beef
  • 2 tbsp
    tomato paste
  • 100 ml
    white wine
  • 1 can
    peeled tomatoes
  • 100 ml
    milk
  • 6 pinches
    JS Fine Rock Salt
  • 1 tbsp
    Italian Allrounder
    A spicy revolution for pizza and pasta £3.99
    Italian Allrounder
  • Other

  • 400 g
    spaghetti
  • 100 g
    parmesan cheese, grated

1
Peel and finely dice the carrot. Peel, halve and finely dice the onion. Finely dice the pancetta as well.


2
Sauté the pancetta in a saucepan over medium heat for 5 minutes. Add the olive oil and sauté the vegetables for another 3 minutes. Add the ground meat and fry over high heat for 5 minutes until crumbly. Add the tomato paste and fry for 1 minute. Season with the Italian Allrounder and salt.


3
Then deglaze with white wine and reduce completely. Add the peeled tomatoes and 100ml of water and bring everything to boil. Simmer gently over a low heat for 1 hour.


4
Cook the spaghetti in plenty of salted water according to package directions until al dente, drain, reserving 200ml of pasta water.


5
Add the milk and pasta water to the ragu, mix in the pasta and simmer for 2 minutes. Serve with freshly grated parmesan cheese.

Nutritions: (Per Persons)

Calories
825
kcal

Carbohydrates
95
g

Proteins
25
g

Fat
36
g

Manual

1
Peel and finely dice the carrot. Peel, halve and finely dice the onion. Finely dice the pancetta as well.


2
Sauté the pancetta in a saucepan over medium heat for 5 minutes. Add the olive oil and sauté the vegetables for another 3 minutes. Add the ground meat and fry over high heat for 5 minutes until crumbly. Add the tomato paste and fry for 1 minute. Season with the Italian Allrounder and salt.


3
Then deglaze with white wine and reduce completely. Add the peeled tomatoes and 100ml of water and bring everything to boil. Simmer gently over a low heat for 1 hour.


4
Cook the spaghetti in plenty of salted water according to package directions until al dente, drain, reserving 200ml of pasta water.


5
Add the milk and pasta water to the ragu, mix in the pasta and simmer for 2 minutes. Serve with freshly grated parmesan cheese.

Nutritions: (Per Persons)

Calories
825
kcal

Carbohydrates
95
g

Proteins
25
g

Fat
36
g

CLASSIC SPAGHETTI BOLOGNESE

Bolo good - everything good! What could be better than a classic spaghetti bolognese? With our Italian Allrounder you don't have to worry about the right spices anymore. Finally, some Parmesan on top and your Bolognese is perfect!

Ingredients

Persons
  • For the bolognese

  • 1
    carrot
  • 1
    onion
  • 150 g
    pancetta
  • 2 tbsp
    olive oil
  • 350 g
    coarse ground beef
  • 2 tbsp
    tomato paste
  • 100 ml
    white wine
  • 1 can
    peeled tomatoes
  • 100 ml
    milk
  • 6 pinches
    JS Fine Rock Salt
  • 1 tbsp
    Italian Allrounder
    A spicy revolution for pizza and pasta £3.99
    Italian Allrounder
  • Other

  • 400 g
    spaghetti
  • 100 g
    parmesan cheese, grated
Recipe

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