Spaghetti-Bolognese

65 min

Spaghetti Bolognese

The Bolognese sauce most people know is far removed from the original recipe, which is a very rich sauce. With this version I try to refer back to the original while also doing something completely different. If you want to make it vegetarian, simply skip the pancetta and start by sautéing the onion.

Ingredients

4 servings

400 g
100 g
400 g
300 g
3
4 sticks

Spaghetti
Pancetta (bacon)
Canned tomatoes
Chestnut mushrooms
Carrots
Celery

90 g
3 TBL sp
1 glass
2 TBL sp
1 TBL sp
2 tea sp
200 ml
1
3 cloves

Tomato paste
Margarine
Red wine
Oregano
Thyme
Sugar
Bouillon (beef)
Onion
Garlic

Prep

15 min

  1. Dice onion and mince garlic
  2. Cut pancetta into small pieces
  3. Cut celery and carrots into small pieces
  4. Finely cut the mushrooms

Cook

50 min

pan 1b

Fry pancetta

medium/high heat until golden crispy ~8 min

frying pan 2

Sauté mushrooms

start with high heat and then lower the heat until all moisture is gone ~ 10 min

pan 1 continued

Add thyme, onion, garlic, celery and carrots

season with salt and pepper ~10 min

Boil water and make bouillon

pan 1 continued

Add red wine

scrape sticky parts from bottom of the pan into the sauce ~2 min

Add tomatoes, sugar and oregano

bring to boil/simmer ~5 min

frying pan 2

Add tomato paste

stir ~2 min

Add bouillon

stir ~2 min

Add margarine

stir ~2 min

pan 1 continued

Add mushroom sauce

simmer at least 15 min, preferably 1 hour

pan 2

Cook spaghetti

waves

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