Delicious noodles meets a spicy meat sauce: Who doesn’t love it, Spaghetti Bolognese, probably one of the best ways to eat pasta!?
With the right ingredients, your Spaghetti Bolognese dish will become an unforgettable treat. If you are looking for a simple Spaghetti recipe , this is the right place for you. Bring a small piece of Italy to your home… although rumors say that the Italians have nothing to do with the invention of this dish or even worse, it does not even exist in Italy – at least with this name. It is probably made especially for holidaymakers from Austria and Germany! We think: no matter, as long as it tastes good!
- 600 g spaghetti noodles
For the bolognese sauce:
- 500 g minced meat (mixed)
- olive oil
- 1 onion
- 1 carrot
- 1 stick of celery
- 2 can(s) of tomatoes (chopped or pulp)
- 2 tbsp tomato paste
- 200 ml wine (red, dry)
- pepper (black, from the mill)
Directions for Spaghetti
- First boil the spaghetti in salted water al dente according to the instructions on the packet. Drain pasta and set aside.
- Peel and finely grate carrot and onion, wash the celery and cut into small cubes.
- Heat some olive oil in a large pan and sauté the vegetables. Mix the minced meat and sauté until completely grey. Stir in the tomato paste and mix well.
- Then deglaze with red wine and simmer over medium heat.
- Add the chopped tomatoes to the pot and mix well. After that bring it to the boil, lower the temperature and simmer for at least 30 minutes with the lid on. Finally stir again and again.
- Season to taste with salt and freshly ground pepper and continue cooking without a lid until the sauce is thick.
- Last but not least serve the Bolognese sauce with noodles.
The longer the Bolognese sauce cooks, the better it gets! Do you want to read more about Italy and Italian Food? Please read here.
Bolognese-sauce can be frozen or filled into glasses and pasteurized: Fill the hot sugo into well washed glasses and seal. Place the glasses in a pot and fill with water until just under the lids. Now heat the water to just below boiling point and leave for at least 1 hour.
Sugo should then be kept for a few months with dark storage.
JUST ONE MORE THING
Besides Spaghetti, Pizza is on everyone’s lips – the culinary import from Italy is the Wiener Schnitzel and the Sacher Torte in honour, one of the favourite dishes of Mr. and Mrs. Austrians.