Brussels Sprouts Bolognese My Variant!

5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 150 kcal


  • 500 g Brussels sprouts fresh
  • 300 g Minced meat
  • 2 piece Chopped onion
  • 1 piece Carrot red
  • 0,125 piece Celery
  • 2 piece Garlic fresh
  • 1 piece Habanero dried
  • 250 g Tomato puree
  • 1 liter Tomato juice
  • 1 tbsp Tomato paste
  • 1 Cup Vegetable broth hot
  • 1 Cup Red wine tart
  • 2 tbsp Soy sauce
  • 150 g Lard / fat
  • 500 g Spaghetti
  • Sugar
  • Salt
  • Pepper
  • Grated cheese


  • Wash the Brussels sprouts and vegetables, clean to make a vegetable broth from the cleaning waste. Halve the cabbage florets and fry them in the pan with the lard until golden brown.
  • Cut the remaining vegetables into cubes and sauté them lightly with lard, then add the minced meat and fry until finely crumbly.
  • When the Brussels sprouts have taken their color, pour the red wine and the vegetable stock over them and cook them with the lid closed in the pan, depending on your taste and the desired tenderness.
  • When the mince has turned color, add the tomatoes and the garlic grated with salt, then add the tomato puree, the tomato juice and the pre-cooked Brussels sprouts, season everything with salt and pepper as well as the soy sauce and serve with the aldente cooked spaghetti .
  • If you like, you can sprinkle some Parmesan cheese on top.


Serving: 100gCalories: 150kcalCarbohydrates: 14.4gProtein: 5.7gFat: 7.4g
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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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