Spaghetti Bolognese🍝

Why tiny cubes?

The secret to this sauce’s restaurant-quality texture is the prep. By finely dicing the carrots and onions into very small cubes, they melt into the beef during the sauté. Remember, it doesn’t need to be perfect—your knife skills will improve every time you cook, and you’ll learn the best by experimenting in your own kitchen 😉

Did you know?

In Italy, the dish we call Spaghetti Bolognese doesn’t technically “exist” in traditional menus! In its home city of Bologna, this famous meat sauce is actually called Ragù alla Bolognese. 

While we love it with spaghetti, Italians traditionally serve it with Tagliatelle—a wide, flat ribbon pasta. Why? Because the rough, broad surface of tagliatelle is much better at “catching” and holding onto the heavy, meaty chunks of the sauce. Thin spaghetti is considered too slippery for such a rich ragù! 

Most importantly, have fun in the kitchen 😉 It doesn’t need to be perfect—you’ll learn the best by experimenting and trusting your own taste. Don’t be afraid to make mistakes; every batch is just another step in discovering your style.

Stellka’s Corner

Spaghetti Bolognese

Spaghetti Bolognese (or originally Ragù alla Bolognese) is a timeless tradition in Italy and a staple in homes across the world. It’s a simple, slow-simmered spaghetti sauce featuring finely diced vegetables and a rich, savory beef base.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 3 smaller portions

Course: Dinner, Lunch

Cuisine: Italian

Calories: 232

Ingredients Method Video Notes

Ingredients

  

The Sauce

• 1 (70g) medium carrot
• 1/2 (40g) white onion
• 2 garlic cloves
• 0,65lbs (300g) lean ground beef (use any 100% ground beef for a deeper flavor)
• ~3/4 cup (190g) tomato purée (passata)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp salt (add more if needed)
• 1/2 tsp pepper
• 3-5 tbsp broth + a splash for simmering the meat (for sautéing + simmering)
• 2-3 tbsp red (or white) wine (a splash)

Pasta boil

• any type of pasta (I used spaghetti)
• water (enough to cover the pasta)
• a generous pinch of salt
• a splash of extra virgin olive oil (optional)

Method

 

1. The Prep: Finely chop the carrot and onion into very small cubes. This is the secret to a smooth, restaurant-style texture where the veggies melt into the sauce.
   
2. Sauté: Sauté tiny cubes of carrot and onion in a splash of broth. Once soft and translucent, add the minced garlic and cook for approx. 2 minutes (add more broth if it’s too dry).
3. Meat: Add the ground beef and break it apart. Cook until the meat is browned and crumbly. Add a splash of broth and let it simmer for approx. 3 minutes. Season with dried oregano, thyme, salt and pepper.
4. Tomato Paste: Stir in the tomato paste. Let it toast for 2 minutes—this is the secret to that deep "dark red" traditional color. Add more seasonings if needed.
5. Deglaze: Pour in a splash of wine. Let it simmer until the sharp alcohol scent disappears and only the rich aroma remains.
6. Simmer: Add the tomato purée, a splash of broth, and optional chopped cherry tomatoes. Let it simmer on low for 5–10 minutes to thicken.
7. Boil the Pasta: Meanwhile, cook your pasta in a pot with a generous pinch of salt and a splash of olive oil until al dente.
8. Finish: Toss in a few chopped fresh basil leaves into the sauce right before serving and enjoy 😉

Video

https://www.tiktok.com/@stellkas_corner/photo/7634543348459605270?is_from_webapp=1&sender_device=pc&web_id=7367052883894208033

Notes

Nutritional values for one portion of the SAUCE (without the pasta) ~220g:

232kcal

Proteins: 23g

Carbs: 16g

Fats: 8,2g

Fiber: 2,9g

For 100g:

107kcal

Proteins: 10,5g

Carbs: 7,4g

Fats: 3,8g

Fiber: 1,4g