Bolognese Pasta

A rich sauce where browned meat meets tender melted vegetables. The reduced red wine brings a deep, glossy brown finish that perfectly coats every pasta strand.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 959
• Protein: 53 g
• Carbs: 94 g
• Fat: 38 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 400 g Spaghetti ( dry )
• 1 piece Onion ( finely chopped )
• 1 piece Carrot ( finely diced )
• 1 piece Apium graveolens ( finely diced )
• 2 piece Garlic ( minced )
• 150 ml Red wine
• 500 ml Tomato juice
• 2 tbsp Tomato caviar
• 3 tbsp Extra virgin olive oil
• 60 g Parmesan cheese ( grated )
• 1 piece Bay leaf
• 1 piece Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Tomato pulp

Instructions

1. Preparing the soffritto

   Finely dice the onion, carrot, and celery. Sauté in olive oil over medium heat: the vegetables should become translucent and soften without browning.

2. Browning the meat

   Increase the heat and add the ground beef. Brown the meat, breaking it up with a spatula to prevent clumping. It should sauté until well browned and the juices start to stick slightly to the bottom.

3. Deglazing and adding liquids

   Deglaze with red wine, scraping the bottom to release the juices. Reduce by half. Add the tomato juice, tomato pulp, tomato paste, pressed garlic, bay leaf, and thyme. Bring to a simmer.

4. Slow simmering

   Cover and simmer over very low heat. The sauce is ready when it is thick, reduced, and a thin layer of shiny fat rises to the surface.

5. Cooking and binding

   Cook the spaghetti al dente. Toss them directly into the sauce with a small ladle of cooking water. Stir vigorously so the starch binds everything together. Serve with grated parmesan.

Chef's tips

• Never rinse your pasta; the surface starch is essential for the sauce to cling.
• If the sauce reduces too quickly, add a ladle of pasta cooking water.
• The secret is slow simmering: the longer it cooks, the more the flavors meld.

Storage

The sauce keeps for 3 to 4 days in the refrigerator. It often tastes better the next day. Freezes perfectly.