Spaghetti Bolognese original recipe. What is the secret of this homemade sauce?

Spaghetti Bolognese is a classic dish all over the world, with the exception of Italy, where it does not exist. Don’t get me wrong, the bolognese sauce is very traditional, it really comes from bologna, but it’s not served with spaghetti.

When we talk about pasta, we often think of the spaghetti bolognese recipe. In Italy, the famous sauce is served with thick pasta, such as tagliatelle, fettuccine or pappardelle. The Italians claim that flat, wider pasta is able to absorb this rich and meaty sauce much better than spaghetti.

Whatever pasta you choose at the end, it is the bolognese sauce that gives all the flavor. We recommend the homemade version, which is really amazing. It is made from scratch, without preservatives.

The main ingredients are canned tomatoes, lots of healthy veggies and herbs, and half a kilo of ground beef. Optionally, you can also make pasta bolognese with a mixture of ground beef and pork.

You don’t have to be a chef to master this delicious recipe. This technique is very simple. All you need is time. Simmer the bolognese sauce over low heat for 2.5-3 hours. It takes a long time for the flavors to mix.


– 1 tablespoon olive oil

– 1 onion, cut into cubes
– 2 pieces of carrots

– 2 celery stalks, chopped

2-3 cloves of garlic

5-6 fresh basil leaves or 2 teaspoons dried basil

400g canned tomatoes

– 500 grams mashed / mashed tomatoes

– 250 ml water

– 2 teaspoons dried thyme

– 500 grams of lean ground beef

– Salt and pepper to taste

– 1 kilo of spaghetti

Spaghetti Bolognese original recipe. How to prepare

In a deep frying pan, heat a tablespoon of olive oil, then add diced onions, carrots, celery and finely chopped garlic, simmer for 10 minutes, without coloring the vegetables.

Add the minced meat and fry until the pink color disappears from the inside, stirring constantly, taking care to break the meat. Pour in the canned tomatoes and water with a pinch of salt and pepper.

Sprinkle with a few dried oregano leaves and broken basil leaves (reserve a few young leaves), and bring to a boil. Then reduce the heat and simmer with the lid half open for 2.5-3 hours, stirring occasionally.

When the bolognese sauce is almost ready, bring a large pot of water to a boil and cook the spaghetti according to the directions on the package.

Drain the spaghetti and add the pasta to the sauce, stir a little, then remove from the heat. Cover with preserved basil leaves.

Spaghetti Bolognese is served with freshly grated Parmesan cheese.

If you like this recipe, you will definitely like this recipe Pasta carbonara, without cream and other basaconi.

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