Main
Pasta Bolognese
5 h 30 minServes 8Nutri-Score C€€
C
5 h 30 min
5 h 30 minPasta Bolognese
what you need
Ingredients
onion (roughly chopped)Produce1 piece
celery (roughly chopped)Produce3 pieces
carrots (roughly chopped)Produce2 pieces
garlic (peeled)Produce4 pieces
olive oil (plus extra for finishing)Pantry120 ml
saltSpices20 g
ground chuckMeat1.4 kg
tomato pastePantry480 g
red wine (Cabernet)Beverages750 ml
water (plus more as needed)Other1 litre
thyme (one bunch)Produce1 piece
bay leavesSpices3 pieces
spaghettiGrains500 g
Parmigiano Reggiano (freshly grated)Dairy100 g
per serving
Nutrition
750kcal
- Carbs
- 60 g
- Proteins
- 38 g
- Fat
- 40 g
what you’ll use
Tools
Food processor- Stockpot ×2
step by step
Method
- Step 1
Process the vegetables
- Process the onion, celery, carrots and garlic until finely chopped.
- Step 2
Brown the vegetables
- Add the vegetables to a large pan with plenty of olive oil.
- Cook down, stirring, until deeply browned and crusty.
- Season heavily with salt.
- Step 3
Brown the meat
- Add the ground chuck and plenty of salt to the browned vegetables.
- Cook until the meat is browned and a crust forms on the bottom of the pan.
- Step 4
Add the tomato paste
- Stir in the tomato paste.
- Cook until the tomato paste turns brown.
- Step 5
Deglaze with wine
- Pour in the red wine.
- Cook down until the wine has reduced by half.
- Step 6
Simmer the sauce
- Add water, the bunch of thyme and the bay leaves.
- Simmer on low heat, checking every 20 minutes and adding water as needed, until the sauce is rich and thick.
- Remove half of the sauce and reserve.
- Step 7
Cook the pasta
- Bring a pot of heavily salted water to a boil.
- Cook the pasta 1 minute less than the package instructions.
- Step 8
Finish the pasta
- Mix the drained pasta into the remaining sauce, aiming for about half sauce and half pasta.
- Add some reserved pasta water.
- Stir in the grated Parmigiano Reggiano and a drizzle of olive oil until it comes together.