Spaghetti Bolognese

Spaghetti Bolognese

Total: 1 hr 10 min. | Active: 30 min.
Nutritional value / people: 672 kcal
, Fat: 20 g
, Carbohydrate: 83 g
, Protein: 34 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:

Betty Bossi Koch-Center


400 g minced meat (beef)
1 tbsp olive oil
1 tsp white flour
1 onion, finely chopped
1 garlic clove, pressed
150 g leek, thinly sliced
200 g carrots, diced
150 g celery, diced
1 red chilli, deseeded, finely chopped
2 tbsp tomato puree
1 dl red wine
1 tin chopped tomatoes (small, approx. 240 g)
2 dl meat bouillon
1 tbsp oregano, finely chopped
salt and pepper to taste


400 g spaghetti
salted water, boiling
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How it's done

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Fry the meat in the oil for approx. 2 mins., dust with flour and remove. Sauté the onion, garlic, leek, carrots, celery and chili in the same pan for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the wine and reduce completely. Add the tomatoes, the meat and stock, bring to the boil, then simmer for sauce approx. 30 mins.

Add the oregano before serving, season.


Cook the spaghetti in the salted water until al dente, drain and serve the with the sauce.

Good to know
Serve with: Grated parmesan.

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