Macaroni Bolognese

Macaroni Bolognese

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"The most famous sauce in the world—"Bolognese" or "Ragù alla bolognese"— is a meat- and tomato-based sauce that originates from Bologna in northern Italy. If you ask about spaghetti bolognese in the region, you will always get the same answer: "Gli spaghetti bolognese non esistono" ("There is no such thing as spaghetti bolognese") since the sauce is served with thicker pasta that it can better cling to!"

Difficulty

Medium 👍
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
166⅔ g
macaroni
clove
garlic
onion
carrot
33⅓ g
celery roots
200 g
ground beef
66⅔ ml
red wine
266⅔ ml
tomato purée (passata)
66⅔ ml
beef stock
133⅓ ml
water
tbsp
dried oregano
tbsp
dried thyme
tbsp
sugar
salt
pepper
vegetable oil
grated Parmesan cheese (for serving)
MetricImperial

Utensils

cutting board, knife, peeler, 2 pots, rubber spatula, colander

How-To Videos

homemade-beef-stock

Homemade beef stock

how-to-grate-cheese

How to grate cheese

Nutrition per serving

Cal552
Protein40 g
Fat24 g
Carb38 g
  • Step 1/4

    Finely chop garlic. Peel and mince onion, carrot, and celery root.
    • clove garlic
    • onion
    • carrot
    • 33⅓ g celery roots
    • cutting board
    • knife
    • peeler

    Finely chop garlic. Peel and mince onion, carrot, and celery root.

  • Step 2/4

    Heat the oil in a large pot and sauté the garlic, onions, carrots, and celery root. Add the ground beef and sauté over medium heat for approx. 8 – 10 min., breaking it up with a spatula.
    • 200 g ground beef
    • vegetable oil
    • pot
    • rubber spatula

    Heat the oil in a large pot and sauté the garlic, onions, carrots, and celery root. Add the ground beef and sauté over medium heat for approx. 8 – 10 min., breaking it up with a spatula.

  • Step 3/4

    Deglaze the pot with red wine. Add the tomato purée, beef stock, and water. Season with oregano, thyme, sugar, salt, and pepper. Cook over medium heat, uncovered, for approx. 1.5 hrs.
    • 66⅔ ml red wine
    • 266⅔ ml tomato purée (passata)
    • 66⅔ ml beef stock
    • 133⅓ ml water
    • tbsp dried oregano
    • tbsp dried thyme
    • tbsp sugar
    • salt
    • pepper

    Deglaze the pot with red wine. Add the tomato purée, beef stock, and water. Season with oregano, thyme, sugar, salt, and pepper. Cook over medium heat, uncovered, for approx. 1.5 hrs.

  • Step 4/4

    When the bolognese is almost ready, boil the macaroni in plenty of salted
water until al dente or according to the package instructions. Drain and add to the bolognese. Toss to combine then serve with shredded Parmesan cheese. Enjoy!
    • 166⅔ g macaroni
    • grated Parmesan cheese (for serving)
    • pot
    • colander

    When the bolognese is almost ready, boil the macaroni in plenty of salted water until al dente or according to the package instructions. Drain and add to the bolognese. Toss to combine then serve with shredded Parmesan cheese. Enjoy!

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