Discover my delicious recipe for spaghetti bolognese, the popular Italian pasta dish with a hearty meat sauce.
With its irresistible taste and the perfect combination of delicious spaghetti and spicy Bolognese sauce, this classic is an absolute highlight on the plate.
Be inspired by my simple preparation and the Mediterranean flavors and treat yourself and your loved ones to this traditional delicacy.
In my simple recipe, with clear step-by-step instructions, I show you how to prepare it in just a few simple steps and how you can make this absolutely delicious spaghetti Bolognese yourself in your Thermomix® in no time at all.
Spaghetti Bolognese is:
- A simple and delicious classic that never goes out of fashion.
- A dish that will satisfy the whole family. Children and adults love it!
- Inexpensive to prepare.
- Suitable for many occasions.
- Easy to prepare and store.
Tips for preparing spaghetti Bolognese
Choose high-quality minced meat: use fresh minced meat with a relatively high fat content, such as 80/20 or 85/15, to obtain a juicy and flavorful Bolognese.
Choose tomatoes correctly: Use high-quality canned tomatoes and fresh tomatoes to get a delicious sauce. You can also use a combination of tomato paste and strained tomatoes.
Add spices and herbs: In addition to the classic spices such as salt, pepper and oregano, you can also use fresh herbs such as basil or parsley to give the Bolognese additional flavors.
Cook al dente: Cook the spaghetti in plenty of salted water until it is al dente. This means that they still have a slight bite. Take care not to overcook the pasta so that it doesn’t become too soft.
Mix the sauce and pasta well: Once the spaghetti is cooked, mix it well with the Bolognese sauce to ensure it is evenly distributed and every bite is delicious.
Sprinkle with good Parmesan cheese: Serve the spaghetti Bolognese with freshly grated Parmesan cheese.
Vary the ingredients: Experiment with different ingredients such as mixed mince, mushrooms or carrots to give your bolognese sauce a personal touch.
Variations
There are many ways to modify spaghetti Bolognese and vary the taste. Here are some ideas:
Vegetarian version: You can use vegetarian mince or tofu instead of minced meat. You can also add vegetables such as peppers, zucchini or mushrooms to enrich the texture and flavor.
Wholemeal or gluten-free option: Use wholemeal spaghetti or gluten-free pasta to adapt the dish to your preferences and needs.
Meat alternative: Replace the minced meat with other types of meat such as chicken, turkey or lamb for a different flavor.
Spices and herbs: Experiment with different spices and herbs to change the taste. Add oregano, basil, thyme or chili flakes, for example, to add a spicy note.
Cheese variation: Instead of Parmesan or Pecorino, use other cheeses such as Cheddar, Mozzarella or Gouda.
Experiment with sauces: try different sauce variations such as a creamy tomato and cream sauce or a spicy arrabiata sauce to adjust the taste.
Storage options
Yes, it actually works very well. You can cook the bolognese completely, leave to cool and keep in the fridge for 2 to 3 days.
If you then reheat them, the flavor becomes even more intense.
This also makes it a practical option for meal prep or when you are expecting guests.
Spaghetti Bolognese is also ideal for freezing. You can prepare a larger quantity and freeze the sauce in portions.
So you always have a quick and tasty meal to hand. Make sure that the bolognese has cooled completely before freezing.
Use airtight containers or freezer bags to freeze the sauce. This keeps it fresh and tasty for longer.
When defrosting, you can leave the bolognese to defrost slowly in the fridge or heat it up over a low heat.
Frequently asked questions about spaghetti Bolognese
Ingredients needed for spaghetti bolognese?
- 1 onion
- 2 garlic cloves
- 1 large carrot
- 50 g celery stalks
- 20 g olive oil
- 400 g minced meat, mixed or beef
- 2 large, fresh tomatoes
- 1 tin of chopped tomatoes (400 g)
- 50 g tomato puree
- 70 g red wine
- 1 cube of beef stock for 500 ml (in this case Knorr Bouillon Pure Beef)
- 1 ½ tsp sugar
- 2 heaped teaspoons of salt
- 2 tsp oregano, dried
- 1 tsp thyme, dried
- 2 bay leaves, dried
To serve:
- Fresh basil leaves
- Parmesan, grated
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to make spaghetti bolognese
Before you start preparing, it is important to know which Thermomix® you are using.
The TM6® is great at searing, but unfortunately this function cannot be controlled manually.
However, this is not an obstacle, as you can use the recipe function in the Thermomix® menu to select a normal recipe that has been written using the sear function.
Simply choose one of these recipes and you’re ready to start frying. For minced meat, for example, I like to use the recipe for currywurst.
If you are using the TM5®, the minced meat can also be cooked in the Thermomix, but then the roasted flavors will be missing.
Alternatively, you can fry the mince in a pan and only then add it.
I will describe each of these preparation options here.
Preparation with the TM6:
First select the Currywurst program in the Thermomix® menu.
Then, as stated in the recipe, add 10 g olive oil and then the minced meat to the mixing bowl.
Do not add the minced meat in one piece, but chop it up a little.
Place the splash guard in place of the lid and fry the mince according to the recipe.
While the mince is browning, peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
Once browned, transfer the mince and set aside.
Cancel the “Currywurst” recipe and switch to manual cooking mode.
Now add the prepared vegetables to the mixing bowl and chop 8 sec. / level 5 .
Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1 .
Dice the fresh tomatoes and add. Once again 2 min. / Varoma® / Anticlockwise rotation / Stew at gentle stirring level.
Add the chopped tomatoes, tomato purée, beef stock cube, red wine, sugar, salt, thyme and oregano and stir 10 sec. / level 2 .
Add the minced meat and mix a little with a spatula.
Then place the bay leaves on top and rotate anticlockwise 30 min. / 100° / level 1 Simmer slowly.
The measuring cup is not used so that the water can evaporate and the sauce can boil down. This intensifies the flavor. The splash guard is used instead.
Towards the end of the cooking time, cook the pasta in the traditional way in a pan on the stove.
Finally, remove the bay leaves and season the sauce again with salt if necessary.
Place the spaghetti on a plate and serve with the Bolognese. Finish with fresh basil or Parmesan cheese to taste.
Preparation with the TM5®:
First peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
Put everything into the mixing bowl and chop 8 sec. / level 5 .
Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1 .
Now put a small portion of minced meat into the mixing bowl and set the controls to gentle stirring stage / 5 min. / Varoma® / anticlockwise rotation. place
Gradually add the remaining minced meat through the opening in the lid.
Then continue the recipe as described above.
When simmering the sauce, place the simmering basket on the mixing bowl instead of the measuring cup (the TM5® does not have a splash guard).
Alternative: Fry the minced meat separately in the pan: Place the minced meat in the same place in the mixing bowl as when preparing with the TM6®.
Enjoy your meal!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected. Just have fun with it and enjoy the process!
I hope you have lots of fun cooking and enjoy your meal!
If you liked my quick recipe for spaghetti Bolognese, you might also like my recipe for delicious cannelloni with minced meat filling🙂
Christoph
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Spaghetti Bolognese
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Equipment
- Thermomix®
- Spatula
- Cutting board
- Knife
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1 Large carrot
- 50 g Tuber celery
- 20 g Olive oil
- 400 g Minced meat mixed or beef
- 2 large Fresh tomatoes
- 1 Tin of chopped tomatoes 400 g
- 50 g Tomato paste
- 70 g Red wine
- 1 Cube of beef stock for 500 ml here Knorr Bouillon Pure Beef
- 1 ½ Tsp Sugar
- 2 Heaped teaspoons of salt
- 2 Tsp Oregano Dried
- 1 Tsp Thyme Dried
- 2 Bay leaves Dried
To serve:
- Fresh basil leaves
- Parmesan cheese grated
Instructions
- Before you start preparing, it is important to know which Thermomix® Model you are using.
- The TM6® is great at searing, but unfortunately this function cannot be controlled manually.
- However, this is not an obstacle, as you can use the recipe function in the Thermomix® menu to select a normal recipe that has been written using the sear function. Simply choose one of these recipes and you’re ready to start frying. For minced meat, for example, I like to use the recipe for currywurst.
- If you are using the TM5®, the minced meat can also be cooked in the Thermomix, but then the roasted flavors will be missing.
- Alternatively, you can fry the mince in a pan and only then add it.
- I will describe each of these preparation options here.
Preparation with the TM6:
- First select the Currywurst program in the Thermomix® menu. Then, as indicated in the recipe, add 10 g olive oil and then the minced meat to the mixing bowl. Do not add the minced meat in one piece, but chop it up a little. Place the splash guard in place of the lid and fry the mince according to the recipe.
- While the mince is browning, peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
- Once browned, transfer the mince and set aside. Cancel the “Currywurst” recipe and switch to manual cooking mode.
- Now add the prepared vegetables to the mixing bowl and chop 8 sec. / level 5.
- Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1.
- Dice the fresh tomatoes and add. Once again, Stew at gentle stirring level / 2 min. / Varoma® / Anticlockwise rotation.
- Add the chopped tomatoes, tomato purée, beef stock cube, red wine, sugar, salt, thyme, and oregano and stir 10 sec. / level 2.
- Add the minced meat and mix a little with a spatula.
- Then place the bay leaves on top and cook 30 Min. / 100° / reverse / level 1 simmer slowly. The measuring cup is not used so that the water can evaporate, and the sauce can boil down. This intensifies the flavor. The splash guard is used instead.
- Towards the end of the cooking time, cook the pasta in the traditional way in a pan on the stove.
- Finally, remove the bay leaves and season the sauce again with salt if necessary.
- Place the spaghetti on a plate and serve with the Bolognese. Finish with fresh basil or Parmesan cheese to taste.
Preparation with the TM5®:
- First peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
- Put everything into the mixing bowl and chop 8 sec. / level 5.
- Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1.
- Now put a small portion of minced meat into the mixing bowl and set the controls to 5 min. / Varoma® / anticlockwise rotation / gentle stirring stage place. Gradually add the remaining minced meat through the opening in the lid.
- Then continue the recipe as described above. When simmering the sauce, place the simmering basket on the mixing bowl instead of the measuring cup (the TM5® does not have a splash guard).
