Sour Cream DipSpaghetti Bolognese Spaghetti Bolognese, simple

Spaghetti Bolognese

250 g / 8.5 oz
30 g / 1 oz
50 g / 1.6 oz
40 g / 1.3 oz
20 g / 0.6 oz
1 tbsp
200 g / 7 oz
2 cans / 4.6 oz
125 ml / 0.5 cup
125 ml / 0.5 cup
6 tbsp


Serves 3 - 699 cal per serving
Prep-time: 30 min. - Total-time: 120 min.

--> Spaghetti Bolognese, simple
You'll need a little extra time preparing the sauce for Spaghetti Bolognese but it's definitely worth it. Finely dice the onions, carrots and celery. Melt butter in a skillet and sauté the vegetables with the diced bacon until golden brown. After sautéing fill the bacon and veggies in a high pot, so that the sauce Bolognese won't spatter that much during cooking. Heat olive oil in skillet and brown ground meat until crumbly. Add the meat to the veggies in the pot; set the heat on high. Add red wine, broth, milk and tomato paste(I used cans with 2 1/3 / 70 g content each); cook uncovered for at least 45 minutes up to 2 hours on low heat. The longer the better. Season with pepper, garlic and oregano. Usually salt is not necessary because the bacon and the broth already contain salt. Cook spaghetti al dente and top with sauce Bolognese on plate. Serve with freshly grated parmesan cheese.

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