Spaghetti Bolognese

Everyone knows a version of the spaghetti Bolognese recipe. This is my version and I hope you’ll like it, the richness of the sauce, the seasoning, especially the hot taste of ground red chili.

Preparation: 15 min                                  Cook time: 30 min                                  Servings: 4


  • 400 g spaghetti
  • 450 g beef mince
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 400 g tin chopped tomatoes
  • 400 ml beef stock
  • 1 tsp parsley
  • 1 tsp celery
  • 1 tsp nutmeg
  • 1 tsp red chili, optional
  • salt & pepper to taste


How to

  1. In a large cooking pot boil slightly salted water. Add spaghetti and cook for 4 – 6 min until al dente. Dry the spaghetti and butter it so it doesn’t stick together.
  2. Heat olive oil in a large sauce pan over medium heat. Add chopped onion and crushed garlic and let it simmer until softened and light brown. Stir in the beef mince and cook over medium heat. Add salt and pepper to taste. When cooked add tomatoes to the beef mince and stir well to mix. When it boils add beef stock, parsley, celery, nutmeg and salt if needed. Let it simmer and reduce heat. Let it cook for 20 – 30 min until you get a rich sauce.
  3. Add the cooked spaghetti to the Bolognese sauce and cook for one more minute. If you like it hot season with ground red chili. Serve hot!

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