The best Spaghetti Bolognese

We all know the things we liked at home as kids and that we still love today. These Spaghetti are such a recipe that I still cook frequently and that we all love a lot. If it is too much you can keep the sauce for the next day and warm it up without loosing the great taste. You may also keep it in the freezer for some time.


  • 500g beef mincemeat, pork is fine as well
  • Fine breadcrumbs (you may make it from old, dry bread)
  • 1 Egg
  • 2 Carrots
  • 1 Paprika
  • 1 Onion
  • Garlic
  • Chilli for those who like
  • Salt, pepper, curry, cayenne pepper
  • Dried oregano
  • 1 spoon of a Arrabiata mix (garlic, chilli, parsley, all dried)
  • Olive oil
  • 2 cans of tomato puree or little tomato pieces
  • 1 Glass of red wine

Here we go

Prepare the ingredients for the mincemeat.

The ingredients for the sauce.

Finely chop the onion, carrots, paprika and the garlic. It’s important to chop it very fine.

Add the egg to the mincemeat and strongly season it. You need pretty much salt.

Add the breadcrumbs, but not too much. If required you can add more during mixing in the next step.

Mix properly and add breadcrumbs until it becomes a soft but stable pastry.

Cook the onions and carrots at low heat in olive oil, do not fry too hot.

Add paprika and garlic after 2-3 minutes and continue for additional 3 minutes.

Now add the arrabiata mix and continue 1 more minute.

Remove the vegetable from the pan and increase the heat. It now needs 3 spoons of olive oil. That’s a lot but you need it. Add the mincemeat to the pan and press flat.

Don’t stir the meat before it gets brown as you can see on the photo. Turn around careful, it should not fall apart if possible.

If the other side is getting brown stir the meat apart but keep some bigger pieces. Add the vegetables and stir frequently. The meat should become brown all around.

Add the glass of red wine and mix everything. Prepare the tomato cans. During summer I typically use fresh tomatoes but in the winter the cans are fine as well.

When the wine has been reduced by the half add the tomatoes and a lot of oregano.

Add the lid and cook at low heat for an hour. All spaghetti sauces are getting better if you cook them long enough. 10 minutes before the sauce is ready you put the spaghetti into the water

During all the time of cooking you stir the sauce frequently. After one hour it will be reduced a lot and taste perfectly.

Ready. You can warm up the sauce on the next day, it will still taste great.

And here the gallery. Click on a picture to see a high resolution.

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