Macaroni Bolognese

Based on 8 ratings
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Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“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

Servings:-6+
500 g macaroni
1 clove garlic
onion
carrot
100 g celery roots
600 g ground beef
200 ml red wine
800 ml tomato purée
200 ml beef stock
400 ml water
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp sugar
salt
pepper
vegetable oil
grated Parmesan cheese (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
552
Protein
40 g
Fat
24 g
Carb
38 g
  • Step 1/4

    Finely chop garlic. Peel and mince onion, carrot, and celery root.
    • 1 clove garlic
    • onion
    • carrot
    • 100 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.
    • 600 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.
    • 200 ml red wine
    • 800 ml tomato purée
    • 200 ml beef stock
    • 400 ml water
    • 1 tbsp dried oregano
    • 1 tbsp dried thyme
    • 1 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!
    • 500 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!