Best Spaghetti Bolognese Recipe | Bolognese sauce Recipe
Some recipes are always tasty. Whether you make it once or every week. Spaghetti Bolognese is such an absolute classic for me. Of course, there are also dozens of variations to think of here, but this is my favorite.
Note that this is the recipe for the Bolognese sauce. When you actually start eating it, you cook spaghetti for the number of people who will eat it. For 4 people I use 300 gr (dried) spaghetti.
Preparing the bolognese sauce
You do need some time to make the spaghetti bolognese sauce, because it will be the best if you give it some time to absorb. I let it simmer for hours on my stove. Do you have a slow cooker? Then it is even easier to make this. You then put all the ingredients in the slow cooker and simply let it steep all day long. The advantage of making the bolognese sauce in a slow cooker is that you don’t have to worry about it.
I sometimes let it simmer for 12 hours in a normal pan. That does mean that I have to make sure that there is still enough moisture in the pan. You don’t want a dry-cooking pan. Plus I don’t leave the house when I know there’s a pan on the fire.
Obviously, you don’t have that problem with the slow cooker. I then leave it quietly for 24 hours. The longer you let it cook, the more intense the flavors become. That is also the reason that I often make it in large batches. For 12 people, but sometimes also for even more. Of course, you have to have a huge pan for it.
This recipe for spaghetti bolognese sauce makes more than enough for 12 people and is therefore easy to freeze in portions.
Spaghetti Bolognese Recipe
PREPARATION TIME: 12 hours CALORIES: 343 kcal PERSONS: 12
- 1 very large pan
- 750 gr. chopped half and half
- 5 onions finely chopped
- 5 bulbs of garlic finely chopped
- 5 bunch celery finely chopped
- 5 carrots finely chopped
- 2 cans of tomato paste or 65 gr
- 2 tablespoons of sugar
- 2 tbsp dried herbs such as thyme oregano, rosemary
- 5 tbsp miso or 4 stock cubes
- 2 cans of tomatoes 400 gr per can
- 5 liters of passata de pomodori
- 1/2 liter of red wine
- 1/2 liter of whole milk
- 100 gr Parrano Chips Originale
- Start by browning the ground beef. That will add flavor to the dish, so brown it well.
- Remove from pan and let the fat from the fried ground beef sit in the pan.
- Now fry the onion and garlic in the same pan until golden brown. This will take about 8 minutes.
- Now add the carrot and celery. Bake again for 8 min.
- Now fry the tomato paste for a few minutes. To deacidify it, add the sugar and bake for another 5 minutes. If you prefer not to use sugar, you can also omit it or replace it with a little honey.
- Add the dried herbs and fry for 2 minutes.
- Add the miso or stock cubes, canned tomatoes, passata, red wine and milk. If you eat this dish with children, do not be afraid. The alcohol evaporates completely during cooking. And is therefore kids safe! Add the ground beef again.
- Let it simmer for a long time. I can easily get up for 12 hours. When it gets dry in between, I top it up with water. The longer it stands, the more intense the taste becomes.
- You can eat it right away, of course, but it’s the best thing to eat the day after you made it.
- I always divide this into 3 portions for 4 people in the freezer. This way I always have a quick, nutritious and easy pasta at hand.
- Tip! Delicious with Parrano cheese chips!
NUTRITIONAL VALUE PER SERVING
- Calories: 343 kcal
- Carbohydrates: 24 g
- Protein: 18 g
- Fat: 17 g
- Saturated fats: 7 g
- Trans Fat: 1 g
- Cholesterol: 54 mg
- Sodium: 401 mg
- Potassium: 903 mg
- Fiber: 4 g
- Sugar: 13 g
- Vitamin A: 5622 IU
- Vitamin C: 20 mg
- Calcium: 226 mg
- Iron: 4 mg
The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.