Bolognese Sauce

Bolognese Sauce

An old classic with a new (to me) shape of pasta called mezzi rigatoni.

Bolognese Sauce

Adapted from Das Kochbuch für Geeks by Mela Eckenfels, Petra Hildebrandt


2 Tbsp olive oil
500 g ground meat
2 onions, diced
2 cloves garlic, minced
2 Tbsp tomato paste
half a glass red wine
3 tsp dried oregano
3 tsp dried thyme
1 dried chili
salt and pepper

freshly ground parmesan cheese for serving

500 g pasta


In a skillet, heat the olive oil and fry the minced meat until crumbly. Add the onions and fry until translucent.
Add the garlic and tomato paste and fry until fragrant. Deglaze with the wine and let the alcohol cook off. Add the dried herbs and simmer for 45 minutes to 2 hours. Add salt and pepper to taste and serve on pasta with some parmesan.

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