The Bolognese sauce It is one of the most beloved of Italian gastronomy. It is traditionally used in many different dishes, but perhaps the simplest and most popular option is with spaghetti. Here we show you how to prepare this easy and delicious dish.

Spaghetti Bolognese


350g of spaghetti.

Half a kilo of minced beef.

Two large carrots.

A stalk of celery.

A white onion.

Four crushed red tomatoes.

Two cloves of garlic.

Grated Parmesan cheese.

White wine.

Balsamic vinegar.

Cayenne pepper.





Olive oil.



1. Chop the garlic cloves, carrots, onion, and celery. In a tall casserole, put a jet of oil over medium high heat and when it is hot first add the garlic cloves, the bay leaf and a cayenne pepper, and as soon as they begin to brown add the carrots, onion and celery. Fry it for about three minutes, until the onion begins to turn shiny.

2. Add the minced meat and, over high heat, fry it well (it may take up to 30 minutes), until it is loose. Season with pepper and oregano and add a good splash of white wine.

3. When the wine has evaporated, add the crushed tomatoes, a splash of Modena vinegar, two teaspoons of sugar and a little salt, and stir everything.

4. Stir everything until you have a homogeneous mixture and lower the heat to low intensity. Cover the casserole so that the steam can escape and cook it for about two hours, stirring occasionally.

5. When you have about 20 minutes to go to meet those two hours, bring a pot full of salted water to a boil. Once it reaches the boiling point, add the spaghetti and cook it to your liking (in any case, it will take about 10 minutes). Once cooked, drain and prepare to serve.

6. Serve the pasta with a good dose of the Bolognese sauce and a generous amount of grated Parmesan cheese on top.

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