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Spagetti Bolognese
Yann A. SkaalenYann A. Skaalen

Spagetti Bolognese with white wine

4.75 from 4 votes
Spaghetti Bolognese with white wine. A quick, easy to make but good Bolognese
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Middag
Cuisine: Italian
Calories: 921
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 800 g minced meat
  • 400 g pasta of a wider/thicker variety
  • 1 yellow onion finely chopped
  • butter or oil for frying
  • 2 cloves garlic crushed
  • 1 can chopped tomatoes 400 g
  • 2 tbs tomato puree
  • 1 dl white wine
  • 2 tbs calf broth
  • 2-3 ts dried oregano
  • 10-12 cherrytomater or other small tomatoes
  • salt and pepper to taste

Method
 

  1. Cut the onion into smaller pieces or strips.
  2. Halve the tomatoes.
  3. Fry minced meat and onions in butter or oil.
  4. Put on water for pasta.
  5. Add tomato puree and stir, it will not cook for long.
  6. Add the other ingredients except the tomatoes.
  7. Let the sauce simmer for 20 min, add halved tomatoes after about 10 min.
  8. Season with salt and pepper, add more water or broth along the way if it gets too dry.
  9. Serve with basil and grate over some good parmesan.

Nutrition

Calories: 921kcalCarbohydrates: 80gProtein: 48gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 142mgSodium: 148mgPotassium: 926mgFiber: 4gSugar: 5gVitamin A: 222IUVitamin C: 12mgCalcium: 79mgIron: 6mg

Notes

Tips: La sausen simre rolig i minst 1,5 time — langsom koking gir rikere og dypere smak. Rør av og til og tilsett litt vann om nødvendig.
Oppbevaring: Sausen holder seg i kjøleskap i 3–4 dager og egner seg utmerket til frysing.
FAQ: Hvitvin i bolognese gir en lettere, mer fruktig saus enn den tradisjonelle rødvinvarianten.

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