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


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


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


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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