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–+ servings
Spagetti Bolognese
Yann A. Skaalen

Spagetti Bolognese

5 from 1 vote
A somewhat more authentic Bolognese
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 1699
Ingredients Method Nutrition

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

Method
 

  1. Chop onion, garlic, carrots, fennel, rosemary and cut pancetta into thin slices.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the lid and let the sauce cook for another 15-20 minutes until it thickens.
  6. Boil pasta with plenty of salt.
  7. Taste the sauce with salt, pepper, oregano and red wine vinegar.
  8. 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

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