Spaghetti Bolognaise

Spaghetti Bolognaise

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Nathan Jones

Nathan Jones

Community member

Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

4Servings
1 clove
garlic
45 g
butter
500 g
beef mince
200 g
mushrooms (champignons or chestnut)
400 g
tomato pulp (or peeled and pureed)
125 ml
dry white wine
1 pinch
ground nutmeg
25 ml
cornflour
salt and pepper
  • Step 1/8

    • 1 onion
    • 1 clove garlic
    • 1 carrot
    • 45 g butter

    Dice the onion and garlic, grate the carrot and sauté in the butter until soft.

  • Step 2/8

    • 500 g beef mince
    • 200 g mushrooms (champignons or chestnut)
    • 125 ml beef stock

    Add the minced beef and let it brown. Meanwhile, chop the mushrooms into small blocks and dissolve 1 beef stock cube in 125 ml of hot water.

  • Step 3/8

    Stir in the mushrooms and cook for 3-4 minutes.

  • Step 4/8

    • 400 g tomato pulp (or peeled and pureed)
    • 125 ml dry white wine
    • 1 bay leaf
    • 1 pinch ground nutmeg

    Add the tomato pulp, beef stock and white wine. Put in the bay leaf and sprinkle with nutmeg. Simmer for 30 minutes.

  • Step 5/8

    • 500 g spaghetti

    While the sauce is simmering, begin cooking the spaghetti in boiling salted water until al dente. Drain, stir in a knob of butter and season.

  • Step 6/8

    • 25 ml cornflour

    Thicken sauce with 25 ml of corn flour mixed with just enough water to make a thin paste.

  • Step 7/8

    • 25 ml heavy cream
    • salt and pepper

    Just before serving, add the cream and season.

  • Step 8/8

    • Parmesan cheese (for serving)

    Pour sauce over the drained pasta and serve with grated Parmesan cheese.

  • Enjoy your meal!

    Spaghetti Bolognaise

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