🍝 Spaghetti bolognese

Name: Spaghetti bolognese
Total time: 120 min
Yield: 4
Cuisine: Italy · Emilia-Romagna (international version)
Ingredients: 320 g spaghetti; 400 g ground beef; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 400 g tomato passata and 1 tbsp tomato paste; 2 tbsp olive oil; Salt, black pepper, a bay leaf

Origin: Italy · Emilia-Romagna (international version)

770kcal

per serving · 350 g

220kcal

per 100 g

38 gProtein11 g / 100 g

28 gFat8 g / 100 g

88 gCarbs25 g / 100 g

Spaghetti bolognese is spaghetti served with a slow-simmered meat sauce of ground beef, tomato, onion, carrot and celery. Long, gentle cooking turns the sauce thick and rich, with the vegetables melting into the meat. It is one of the best-known pasta dishes in the world, served in homes and restaurants far beyond Italy.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef

Contains glutenbecause of: spaghetti

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Celery

What it is made of

spaghettiground beeftomatoonioncarrotcelery

Recipe

4 servings120 min

Ingredients

320 g spaghetti
400 g ground beef
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
400 g tomato passata and 1 tbsp tomato paste
2 tbsp olive oil
Salt, black pepper, a bay leaf

Method

Soften the onion, carrot and celery in the oil over medium-low heat for 10 minutes.
Turn up the heat, add the beef and brown it, breaking it up.
Stir in the tomato paste, passata, bay leaf and 200 ml water; season.
Cover partly and simmer gently for 1½–2 hours, adding water if it gets too thick.
Cook the spaghetti until al dente and serve with the sauce.

How to make it lighter

Use lean ground beef (5% fat) and pour off any fat after browning.
Bulk the sauce with extra carrot, celery or mushrooms and serve a smaller pasta portion.
Make a 250 g plate with a side salad instead of a large bowl.

History

The sauce is inspired by ragù alla bolognese from Bologna, which in Italy is traditionally served with fresh tagliatelle rather than spaghetti. Spaghetti bolognese as it is known today took shape largely outside Italy, especially in Britain and other countries, during the twentieth century.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →