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
- Dice onion and mince garlic
- Cut pancetta into small pieces
- Cut celery and carrots into small pieces
- Finely cut the mushrooms
Cook
50 min
Fry pancetta
medium/high heat until golden crispy ~8 min
Sauté mushrooms
start with high heat and then lower the heat until all moisture is gone ~ 10 min
Add thyme, onion, garlic, celery and carrots
season with salt and pepper ~10 min
Boil water and make bouillon
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
Add tomato paste
stir ~2 min
Add bouillon
stir ~2 min
Add margarine
stir ~2 min
Add mushroom sauce
simmer at least 15 min, preferably 1 hour
Cook spaghetti
