Macaroni bolognese

Macaroni bolognese

Total: 40 min. | Active: 40 min.
Nutritional value / people: 741 kcal
, Fat: 19 g
, Carbohydrate: 89 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To brown the meat

clarified butter, for frying
500 g minced meat (beef)

Bolognese sauce

1 onion, finely chopped
1 carrot, cut into cubes
100 g celeriac, cut into cubes
3 tbsp tomato puree
2 ½ dl red wine
2 ½ dl meat bouillon
1 tsp paprika
1 bay leaf
½ tbsp thyme leaf
salt and pepper to taste

To serve

500 g elbow macaroni
salted water, boiling
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How it's done

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To brown the meat

Heat the clarified butter in a frying pan. Fry the minced beef in batches for approx. 3 mins. each, then remove from the pan.

Bolognese sauce

Sauté briefly the onion, carrot and celeriac in the same pan. Add the tomato puree and cook briefly. Add the wine, stock, paprika, bay leaf and meat. Bring the sauce to the boil, cover and simmer for approx. 30 mins. Add the thyme, season the sauce.

To serve

Cook the macaroni in salted water until al dente, then drain and serve with the bolognese sauce.

Good to know
Tip: Replace the beef with mixed minced meat.
Serve with: Grated cheese and apple sauce.


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