John Myers
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Spaghetti Bolognese Trecolori
The perfect spaghetti bolognese trecolori recipe with a picture and simple step-by-step instructions.
- 1000 g Mixed minced meat
- 500 g Bell peppers (red, yellow, green)
- 200 g Diced onion
- 3 piece Peeled garlic clove
- 250 g Drained canned tomatoes
- 200 g Tomato paste concentrated three times
- 1 Teaspoon (level) Salt
- 1 Teaspoon (level) Pepper
- 5 teaspoon Sweet paprika
- 2 teaspoon Curry powder
- 2 teaspoon Dried oregano
- 2 teaspoon Marjoram
- 2 teaspoon Dried basil
- 3 tablespoon Sugar
- 250 ml Red wine light
- 100 ml Cream, sweet
- 2 Splash Tabasco
- 200 ml Water
- 1000 g Spaghetti
- Grated Parmesan
- Basil leaves
- Peel and finely dice the onions.
- Peel the garlic cloves.
- Core, wash and dice the peppers.
Alternatively, remove the skin from the peppers
- Alternatively, you can remove the skin of the peppers here if you have problems with them. To do this, halve the individual peppers and place them with the skin side up at about 220 degrees for about 10-15 minutes in the oven (hot air) on baking paper until the skin turns brown to black. Then free the peppers from the skin with a knife under cold water and then cut into cubes.
- Sweat the onions with the cloves of garlic in a pan with a high rim or, best of all, in a saucepan at the highest temperature with a little fat until translucent.
- Add the minced meat. Add tomato paste. Mix everything with a spatula or chop the minced meat. Keep stirring everything until the minced meat has turned a reddish brown color and small meatballs have formed. Be careful that nothing burns. Reduce the temperature to medium level.
With red wine for adults
- Add the spices, herbs, sugar and the peeled tomatoes and stir everything well again. Deglaze with the red wine, add the cream and stir well again. Add 2 dashes of Tabasco. Add the diced peppers. Put on the lid and simmer for about 1 hour over low heat. If necessary, add 200 ml of water again so that everything stays liquid. I have specified 200 ml of water, but you can vary how liquid or firm you want the sauce to be. It is better to add a little less water at the beginning.
With water for children
- Add the spices, herbs, sugar and the peeled tomatoes and stir everything well again. Deglaze with 250 ml of water (the red wine), add the cream and stir well again. Add 2 dashes of Tabasco. Add the diced peppers. Put on the lid and simmer for about 1 hour over low heat. If necessary, add 200 ml of water again so that everything stays liquid. I have specified 200 ml of water, but you can vary how liquid or firm you want the sauce to be. It is better to add a little less water at the beginning.
- Put on the spaghetti and cook “al dente” according to the instructions. Please do not add any OIL to the pasta water, rather make sure that the water does not boil over while stirring constantly. Never rinse the spaghetti with cold water.
- Put the spaghetti on a plate, add the sauce – grate the Parmesan – done! Bon Appetit!!!
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