Spaghetti Bolognaise

Spaghetti Bolognaise

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Nathan Jones

Nathan Jones

Community member

Easy 👌
30 min
0 min
0 min


½ clove
22½ g
250 g
beef mince
100 g
mushrooms (champignons or chestnut)
200 g
tomato pulp (or peeled and pureed)
62½ ml
beef stock
62½ ml
dry white wine
½ pinch
ground nutmeg
12½ ml
salt and pepper
  • Step 1/8

    • ½ onion
    • ½ clove garlic
    • ½ carrot
    • 22½ g butter

    Dice the onion and garlic, grate the carrot and sauté in the butter until soft.

  • Step 2/8

    • 250 g beef mince
    • 100 g mushrooms (champignons or chestnut)
    • 62½ ml beef stock

    Add the minced beef and let it brown. Meanwhile, chop the mushrooms into small blocks and dissolve 1 beef stock cube in 125 ml of hot water.

  • Step 3/8

    Stir in the mushrooms and cook for 3-4 minutes.

  • Step 4/8

    • 200 g tomato pulp (or peeled and pureed)
    • 62½ ml dry white wine
    • ½ bay leaf
    • ½ pinch ground nutmeg

    Add the tomato pulp, beef stock and white wine. Put in the bay leaf and sprinkle with nutmeg. Simmer for 30 minutes.

  • Step 5/8

    • 250 g spaghetti

    While the sauce is simmering, begin cooking the spaghetti in boiling salted water until al dente. Drain, stir in a knob of butter and season.

  • Step 6/8

    • 12½ ml cornflour

    Thicken sauce with 25 ml of corn flour mixed with just enough water to make a thin paste.

  • Step 7/8

    • 12½ ml heavy cream
    • salt and pepper

    Just before serving, add the cream and season.

  • Step 8/8

    • Parmesan cheese (for serving)

    Pour sauce over the drained pasta and serve with grated Parmesan cheese.

  • Enjoy your meal!

    Spaghetti Bolognaise



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