Spaghetti Bolognese À La Bernd
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced beef
- 3 large onion (s)
- 3 cloves garlic
- 50 ml olive oil
- 1 tablespoon paprika powder, noble sweet
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon thyme
- 0.5 teaspoon ½ rosemary
- 750 ml meat stock, instant or cubed
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 pinch (s) nutmeg
- 1 tablespoon sugar
- 2 pinches chili powder
- 500 g spahettini
- 200 g tomato paste, 3-fold concentrated
- 1 squirt Maggi
Print Recipe
Pin Recipe Instructions
- Do not let the olive oil get too hot in a large saucepan. Add the onions, finely diced, and let them turn to glass. Add the minced meat and spread it roughly in the pot. Pour in pepper. When it has turned slightly, add salt (1 teaspoon) and diced the garlic. Let it continue to fry and repeatedly loosen the base at the bottom of the pot with the kitchen scraper. As soon as the mince is nice and brown, dust with the paprika. Immediately add the meat broth. Tomato paste, all sep. Add herbs and also nutmeg, sugar and chilli powder, Maggi. Let everything simmer over low heat without a lid for 1 hour. Stir occasionally.
- Now cook the spaghettini al dente (only salt, no oil!)
- While the pasta is cooking, thicken the Bolognese sauce with a little flour and water (mixed). Let the sauce boil through and set aside. Drain the pasta and serve with the sauce on top. If possible, serve freshly grated Parmesan cheese. If the minced meat has been seared really well, the taste of the spaghetti bolognese sauce is just perfect!
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