Spaghetti Ragù alla Bolognese

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I cook today: Spaghetti Ragù alla Bolognese

Preparation: 15 minutes
Cooking time: 1 hour & 30 minutes
Total time: 1 hour & 45 minutes

Category: Lunch Recipes, Pasta & Noodle Dishes, Meat Dishes, Italian Cuisine

Our Recipe Rating:

Spaghetti Ragù alla Bolognese
Spaghetti Ragù alla Bolognese

Ingredients for 4 – 6 servings:

  • 500 grams of spaghetti
  • 500 grams of minced meat (half beef/half pork)
  • 100 grams bacon/pancetta
  • 1 large carrot
  • About 125 grams of celery
  • 1 large onion
  • 1 – 2 cloves garlic
  • 100 grams of tomato paste
  • 100 milliliters of red wine
  • 1 tin chopped tomatoes
  • 1 teaspoon marjoram, oregano, basil, thyme and rosemary
  • 1 – 2 bay leaves
  • Sugar
  • Salt & pepper
  • Fresh basil for garnish

Kitchen Helper/Gadgets:

  • A large pan or pot for cooking the bolognese sauce
  • A pot for cooking the noodles
  • Colander to drain the pasta



Peel onion and garlic and chop finely. Peel carrot and celery using a vegetable peeler & dice finely. Cut bacon/pancetta into thin strips.

…for the ragù alla bolognese:

Heat up a large pot or a pan without adding oil or fat and fry the bacon strips until brown and crispy, turning occasionally (so at the bottom of the pan you should see roasting substances). Then add the finely chopped or diced vegetables and sauté for a few minutes, stirring occasionally. Next add the miniced meat, into small pieces and fry crumbly for about 5 minutes, turning occasionally.

Then add 100 grams tomato puree and stir until all ingredients have a light tomato shine. Deglaze everything with about 100 milliliters of red wine and allow to boil dry almost completely while stirring.

Finally stir in 1 can of chopped tomatoes, 1 teaspoon each oregano, rosemary, basil, marjoram and thyme, a generous pinch of salt, pepper & sugar & 1 – 2 bay leaves.

Now simmer for 45 – 60 minutes at low heat with the lid closed, stirring occasionally. Before serving remove the bay leaves .

…for the spaghetti:

Bring a large pot of salted water to a boil and cook the spaghetti until al dente for about 6 – 7 minutes. Drain pasta over a colander, drain briefly and give the spaghetti along with 2 ladles of ragù alla bolognese back to the pot. Toss everything a few times until the pasta is easily coated with the sauce and then spread on plates. Top the pasta with another ladle of ragù alla bolognese per serving, garnish with a few basil leaves and serve.

Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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