Spaghetti Bolognese

⏱ 110 min · 🍽 4 Portionen · 🧂 15 Zutaten

Zutaten

  • 400 g spaghetti
  • 500 g ground beef
  • 1 piece onion
  • 2 piece carrots
  • 150 g celery stalks
  • 2 cloves garlic
  • 700 g passata
  • 30 g tomato paste
  • 150 ml red wine
  • 100 ml milk
  • 30 ml olive oil
  • 1 piece bay leaf
  • 50 g grated parmesan
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Finely dice the onion, carrots and celery, and mince the garlic. Warm the olive oil in a heavy pot and sweat the vegetables over medium heat until soft and glossy.
  2. Add the ground beef and brown it well, breaking it up so it stays crumbly. Stir in the tomato paste and let it toast briefly to deepen the flavour.
  3. Pour in the red wine and let it reduce. Add the passata and bay leaf, then season with salt and pepper.
  4. Cover and let the ragù simmer gently over low heat, stirring now and then. Finally stir in the milk and let the sauce thicken uncovered.
  5. Cook the spaghetti in plenty of salted water until al dente, then drain and reserve a ladle of the cooking water.
  6. Toss the spaghetti with the ragù and a little pasta water until everything binds together. Scatter grated parmesan over the top and serve.
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Spaghetti Bolognese
📖 Culinse
classicpastameal-prepitalian

Spaghetti Bolognese

A long-simmered beef ragù with carrot and celery that clings silkily to the spaghetti. A splash of milk rounds the sauce and softens its edge..

⏱

Kochzeit

110 min

🍽

Portionen

4

🧂

Zutaten

15

Original ansehen ↗

Nährwerte

pro Portion

700 kcal

Kalorien

37 g

Eiweiß

29 g

Fett

72 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒
  • 🛒

Zubereitung

  1. 1

    Finely dice the onion, carrots and celery, and mince the garlic. Warm the olive oil in a heavy pot and sweat the vegetables over medium heat until soft and glossy.

  2. 2

    Add the ground beef and brown it well, breaking it up so it stays crumbly. Stir in the tomato paste and let it toast briefly to deepen the flavour.

  3. 3

    Pour in the red wine and let it reduce. Add the passata and bay leaf, then season with salt and pepper.

  4. 4

    Cover and let the ragù simmer gently over low heat, stirring now and then. Finally stir in the milk and let the sauce thicken uncovered.

  5. 5

    Cook the spaghetti in plenty of salted water until al dente, then drain and reserve a ladle of the cooking water.

  6. 6

    Toss the spaghetti with the ragù and a little pasta water until everything binds together. Scatter grated parmesan over the top and serve.