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Spaghetti alla Bolognese
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Spaghetti alla Bolognese

3 h 35 minServes 6Nutri-Score C€€
from @chefmaxmariola4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef (minced)Meat300 g
  • pork (minced)Meat200 g
  • onion (finely chopped)Produce1 piece
  • carrot (finely chopped)Produce1 piece
  • celery (finely chopped)Produce1 piece
  • butter (for the soffritto)Dairy50 g
  • tomato pastePantry30 g
  • tomato saucePantry400 g
  • red wineBeverages100 ml
  • milkDairy100 ml
  • cloveSpices2 pieces
  • Parmigiano Reggiano (grated)Dairy60 g
  • black pepper (ground)Spices2 g
  • saltSpices10 g
  • spaghettiGrains400 g

per serving

Nutrition

478kcal

Carbs
57 g
Proteins
22 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Stockpot
  • Colander
  • Grater

step by step

Method

  1. Prepare the soffritto

    • Finely chop the onion, carrot and celery.
    • Melt the butter in a pan and soften the chopped vegetables.
    Step 1

  2. Brown the meat

    • Brown the beef and pork in a separate pan, breaking up the meat with a spoon.
    • Drain off the excess fat and add the meat to the soffritto.
    Step 2

  3. Add tomato paste and deglaze

    • Stir in the tomato paste and let it toast.
    • Pour in the red wine and let it reduce, glazing the pan.
    Step 3

  4. Add tomato sauce and season

    • Add the tomato sauce and mix well.
    • Season with salt, black pepper and the cloves.
    Step 4

  5. Slow cook the ragù

    • Cover the pan and cook gently for three hours, stirring from time to time.
    Step 5

  6. Finish the sauce

    • If you like, add some milk or cream for a creamier sauce.
    Step 6

  7. Cook the spaghetti

    • Cook the spaghetti in salted boiling water until al dente.
    • Drain and toss with the ragù.
    Step 7

  8. Serve

    • Serve the spaghetti with plenty of grated Parmigiano Reggiano.
    Step 8
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