Spaghetti bolognese with red wine
Recipe: Spaghetti Bolognese style 1 of 3
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kcalIn fact, I'm a total spaghetti lover. But I have to admit that spaghetti bolognese has always been such a thing for me. Sometimes they tasted good and sometimes not. Depending on where I ate them and how they were prepared.
Over the time and a few experiments, I decided that the classic spaghetti bolognese without any frills with my favorite herbs in the kitchen simply suits me best. And yes, in fact, they even taste good to everyone who enjoys them.
ingredients
500g spaghetti
500g minced beef
1 large or 2 small onions
1 piece of leek
1 packet of tomato passata
1 clove of garlic
1 tbsp butter
1 tsp each salt, pepper, paprika powder
1 pinch each marjoram, oregano, parsley
1/2 tsp stock powder
Optional: 1 shot of red wine
Optional: parmesan for serving
preparation
Cook spaghetti according to the instructions and cut the onions and leeks into small cubes.
Put the butter in a pan and heat. Add the onions and leeks and fry until translucent.
Add the ground beef, garlic and all the spices to the pan. Mix well and fry lightly.
OPTIONAL: Deglaze the pan with a dash of red wine and simmer for a good 3 minutes. (The more red wine, the more intense the taste)
Then add the crushed tomatoes to the pan and stir well. You are welcome to shake out the pack of tomatoes with water and put the whole thing in the pot as well - this makes the taste a little more subtle and the sauce more liquid.
Cover the pan and let the whole thing simmer for about 15 minutes over low heat.
If you like, you can mix the spaghetti (without water) directly from the pot into the pan or simply drain the spaghetti and mix it with the sauce separately as you like.
OPTIONAL: If you like, you can top it all with Parmesan and herbs.
Tip
- If you feel like it, you can top it all off with parmesan and herbs.
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