Spaghetti with Bolognese Sauce
4 servings
60 minutes
Spaghetti with Bolognese sauce is a true embodiment of Italian cuisine. Originating from Bologna, this recipe combines rich meat flavor with tomato acidity and aromatic spices. Sautéed vegetables and lard add depth to the sauce, while tomato paste and broth create a velvety texture. Simmering for 40 minutes allows the ingredients to unfold, filling the dish with rich flavor. It is served with freshly cooked spaghetti and sprinkled with tangy Parmesan that adds umami notes. Bolognese is not just a sauce but a symbol of warm family dinners and cozy Italian restaurants.
1
Cut the vegetables into cubes, add diced bacon, and fry everything together in butter.
- Onion: 1 piece
- Carrot: 150 g
- Pork back fat (lardo): 50 g
- Butter: 1 tablespoon
2
Fry the minced meat in butter until crumbly, add salt and pepper.
- Mince: 500 g
- Butter: 1 tablespoon
- Ground cinnamon: pinch
- Bay leaf: 2 pieces
3
Add vegetables to the minced meat, sprinkle with flour and spices, add tomato paste, pour in broth, and simmer for 40 minutes.
- Onion: 1 piece
- Carrot: 150 g
- Celery stalk: 150 g
- Wheat flour: 2 tablespoons
- Tomato paste: 200 g
- Bay leaf: 2 pieces
- Ground cinnamon: pinch
- Cloves: 2 pieces
4
Boil the spaghetti.
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
5
Place the pasta on a plate, add sauce on top, and sprinkle with parmesan.
- Tomato paste: 200 g