The best Bolognese this side of the Alps – a spice that makes the classic so irresistible

Spaghetti bolognese is always good.  It is better to always have two or three glasses in stock.
Spaghetti bolognese is always good. It is better to always have two or three glasses in stock.

Spaghetti bolognese is always good. Perhaps no other pasta sauce has celebrated such success in the kitchens of the world as the matchless combination of tomatoes, spices and ground beef. Every Italian priest has his own recipe for pasta with rag├╣ alla Bolognese.

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Bolognese originates from the city of Bologna, also known as La grassa, the fat. Here you eat richly. And this is how you prepare a delicious Bolognese sauce:

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Ingredients for spaghetti bolognese

You will need 400 grams of ground beef, two cloves of garlic, a bottle of tomato puree, half a pack of frozen soup (from small packs of herbs), a bay leaf, neutral oil for frying, salt, pepper, a spoonful of dried pepper and a spoonful of honey.

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And this is how you prepare Bolognese

Heat the oil in a heavy, tall pan. Add the minced meat to the oil and fry. The meat should be brown. Season it now, not later, with salt, pepper and oregano. Now press the garlic with the press and keep it while turning. Now add the frozen soup greens to the pan, then continue simmering and whisking.

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Fenugreek spice up the Bolognese sauce

Now cover everything with the contents of a bottle of tomato paste. Here it makes a difference whether you buy a higher quality product or not. Good sauces just make more fruit. Now add the marinated meat to the tomato sauce and cover with a lid. Now the Bolognese sauce starts.

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Add a bay leaf or two to the sauce and let it simmer before turning the heat down a bit. The longer the better. Shake again and again. But after a quarter of an hour, the Bolognese sauce is already very tasty. Depending on your taste, depending on how sweet you like it, you can add a little honey to the sauce at the end.

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A little Parmesan on the pasta never hurt.  But you can remove the password safely.
A little Parmesan on the pasta never hurt. You can safely remove the parsley. Imago/Shotshop

Bolognese is perfect for preservation

If you want to eat the sauce right away, cook a package of pasta according to the directions. If you are reserving the sauce, rinse large mason jars with boiling water. Pour the finished sauce into the hot pans and stir. The sauce will keep in the fridge for at least a few days.

A good amount of grated Parmesan, sprinkled over the Bolognese sauce while cooking, is also recommended. Enjoy your meal!

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