Spaghetti Bolognese with Parmesan
6 servings
30 minutes
Spaghetti Bolognese with Parmesan is a classic Italian dish from Bologna. It combines the rich flavor of meat sauce made with tomatoes, wine, and aromatic spices with the tender texture of pasta. Cloves add a refined touch to the sauce, while cream adds softness. The finishing touch is Parmesan — its savory taste harmoniously complements the dish's composition. Spaghetti Bolognese is perfect for both a cozy family dinner and a festive table setting. It is best enjoyed freshly made when the pasta is fully infused with the aromatic sauce.
1
Make Bolognese sauce. Finely chop the bacon, onion, carrot, and celery. Cut the steak into thin pieces. Grate the cheese. Heat olive oil in a pot. Add the bacon and cook on low heat for 4 minutes. Add the steak, onion, carrot, celery, and clove. Season with salt and cook, stirring, for 10 minutes. Pour in the tomato sauce and wine, cover, and cook for another minute.
- Bacon: 50 g
- Onion: 1 piece
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Cloves: 2 pieces
- Beef tenderloin: 150 g
- Olive oil: 2 tablespoons
- Salt: to taste
- Tomato paste: 6 tablespoons
- Dry white wine: 2 tablespoons
2
Meanwhile, prepare the spaghetti: add the pasta to a large pot of salted water, bring to a boil, and cook uncovered. When the water boils again, reduce the heat so that it continues to boil and cook for another 10-12 minutes.
- Salt: to taste
- Spaghetti: 300 g
3
Drain the water and mix the spaghetti with the sauce, cream, and parmesan. Serve immediately.
- Parmesan (Parmigiano Reggiano): 80 g
- Cream: 275 ml
