Macaroni Pan with Bolognese Sauce – Maccheroni Alla Bolognese

5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 3 people


For the pasta:

  • 400 g Water
  • 8 g Chicken broth, Kraft bouillon
  • 120 g Macaroni, dried
  • 2 tbsp Extra virgin olive oil
  • 30 g Pecorino, grated, alternatively mountain cheese

For the sauce:

  • 50 g Bacon, lean
  • 50 g Carrot
  • 30 g Celery stalks, fresh or frozen
  • Butter, unsalted 2 tbsp
  • 125 g Ground beef
  • 1 tbsp Flour
  • 70 g Noodle broth
  • 70 g Chicken liver, (optional) 3

For seasoning:

  • Salt, pepper, nutmeg, freshly grated
  • 1 pinch Cayenne pepper
  • 1 tbsp Paprika powder, red, mild
  • 1 Clove
  • 2 small Bay leaves


  • Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the pasta and cook al dente according to the instructions on the packet.
  • In the meantime, dice the bacon, carrot and celery stalks very finely. Put in a saucepan with the butter and fry gently. Add the minced meat in small portions and fry. Scatter the flour on top and mix in.
  • Let simmer for 20 minutes with the lid on, then remove the lid, take out the bay leaf and clove and simmer gently for 10 minutes without the lid.
  • Chop the optional chicken liver very finely and mix it into the sauce. Let simmer for another 3 minutes. Heat the olive oil in a pan and briefly fry the pasta in it. Distribute on the serving plates, pour the meat sauce over them and sprinkle with the pecorino cheese. Serve hot and enjoy.
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Apple Pie with Hicks

Mushroom Soup with Bread – Aquacotta