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–+ servings
Spagetti Bolognese

Spagetti Bolognese

Yann A. Skaalen
A somewhat more authentic Bolognese
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 1699 kcal

Ingredients
  

  • 3 red onions
  • 2 cloves garlic
  • 3 carrots
  • ½ fennel
  • 2 twigs rosemary
  • 2 slices pancetta
  • 500 g ribroast
  • 400 ml chopped tomatoes
  • 1 ts tomato puree
  • 1 ts red wine vinegar
  • 3 bay leaf
  • 400 ml veal broth
  • olive oil
  • salt and pepper to your taste
  • oregano to your taste

Instructions
 

  • Chop onion, garlic, carrots, fennel, rosemary and cut pancetta into thin slices.
  • Fry everything on medium heat with plenty of olive oil under a lid for 1-15 minutes. The vegetables should be soft. Stir a few times along the way so it does not burn.
  • Cut the rib roast into small cubes of about 2 cm (if they are larger, they must cook longer)
    Increase the heat and brown the meat along with the vegetables.
  • Add the broth, tomatoes, bay leaves and red wine vinegar.
    Simmer for about 1 hour until the meat is tender, stirring periodically so it does not burn in the pan.
  • Remove the lid and let the sauce cook for another 15-20 minutes until it thickens.
  • Boil pasta with plenty of salt.
  • Taste the sauce with salt, pepper, oregano and red wine vinegar.
  • Place the sauce on the plate, make a hole in the middle where you can place the pasta. Grate over the parmesan and enjoy!

Nutrition

Calories: 1699kcalCarbohydrates: 45gProtein: 75gFat: 136gSaturated Fat: 56gPolyunsaturated Fat: 6gMonounsaturated Fat: 58gCholesterol: 304mgSodium: 445mgPotassium: 3174mgFiber: 15gSugar: 19gVitamin A: 34130IUVitamin C: 83mgCalcium: 232mgIron: 10mg
Keyword Pasta, ragu, Spagetti Bolognese
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