Bolognese with Spaghetti and Salad

5 from 3 votes
Prep Time 30 mins
Cook Time 4 hrs
Rest Time 10 mins
Total Time 4 hrs 40 mins
Course Dinner
Cuisine European
Servings 4 people



  • 1 middle Carrot
  • 5 Pcs. Onions
  • 2 Pcs. Garlic cloves
  • 150 g Diced smoked belly
  • 1 whole Red peeled bell pepper
  • 1 small piece Fresh celery

For the meat

  • 500 g Beef mince
  • 1 tube Tomato paste
  • 1 half a bottle Tomato puree
  • 2 Tablespoon Vegetable broth (homemade)
  • 500 Milliliters Pour water into the broth


  • Salt, pepper, a.d. Mill
  • Smoked paprika (powder)
  • Paprika powder mild according to Gesch.
  • Chilli (cayenne pepper)
  • Freshly grated garlic
  • Lemon zest something
  • Cream a good shot
  • Oregano (wild marjoram) spice grated in hand
  • Thyme in hand always rubbed to taste


The preparations

  • I cut all vegetables very small, if possible the same size. The belly into slightly larger pieces. I fry the belly with a little olive oil, lightly, then add the vegetables, let them get shiny. Then roast the tomato paste in the middle, then mix with the vegetables.
  • Pour in the tomato puree, then stir in the minced meat until it takes on color. Then I pour on the broth, just as much as I need. And well, yes, now I let it murmur. This usually takes a good 3-4 hours. stir every now and then. Some also pour red wine, if you like it, no problem.
  • The sauce will reduce itself. At the end it is seasoned. With the spices. Tip: I rub the dry spices in the palm of my hand. this is how they develop their wonderful aroma. We also had spaghetti and a fresh lettuce.
  • PS. As always, I had cooked way too much :-))))
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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