Spaghetti Bolognese

Spaghetti Bolognese is one of my favorite Pasta dishes and a true Italian classic. I based this recipe on the version I learned from my mum with a few additions to suit my personal preferences.

always add more garlic than my mum and for this dish I included some "Carolina Reaper" chilli powder. For those that don't know this super hot pepper it is about 30 to 70 times stronger than the popular cayenne chilli and as such to be used very carefully. But it is really worth trying as the Carolina Reaper added a fruity spiciness to the  Bolognese sauce that was very tasty and satisfying.

Preparation time: 15 minutes 
Cooking time: at least 45 minutes
Resting time: 0 minutes
Total time needed: at least 60 minutes
Grade of Difficulty: standard

for easy
Spaghetti Bolognese

  • 3 tbs. olive oil
  • 300 gram / 10.6 oz beef or pork mince
  • 1 medium to large onion, halved and chopped into thin half moons
  • 1 tbs. wheat flour (or potato flour)
  • 50 gram / 1.7 oz tomato paste
  • 5 cloves of garlic (or to taste), chopped fine
  • 2 pinches of dried crushed Carolina Reaper chilli (optional - use 1 red cayenne chilli instead)
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • Pepper to taste
  • 2 cups of beef stock
  • 1 shot of dark balsamic vinegar
  • 2 tbs. of dried origanum
  • Fresh coriander leaves (optional)


  • Heat oil in a large pan on the stove on medium setting
  • Add mince and braise it for about 10 minutes or till it is beginning to brown and become crumbly, stirring it regularly .
  • Add onions and garlic and keep stirring from time to time till onions have softened and are changing their color
  • Add tomato paste and let it cook with mince, onions and garlic for one minute
  • Add the flour and mix it well with the other ingredients
  • Add stock and Carolina Reaper chilli (don't use your fingers, rather use the tip of a knife or teaspoon for it, to avoid getting burned by some of the chilli residue later, once you might have forgotten about it and rub your eye or something else.) Trust me it really, really burns :-( 
  • Add sugar, beef stock and balsamic vinegar, stir the bolognese sauce, cover partially with lid, reduce the heat to low and let the sauce gently simmer for about 20 minutes, stirring it from time to time
  • While the sauce is cooking, prepare the spaghetti according to instructions on the packet
  • Add the origanum to the sauce, switch off stove, cover pan with lid again and let it stand for 5 more minutes

Serve spaghetti bolognese hot with some grated cheese and some fresh coriander leaves

Garlic Pasta with fresh Garden Tomato Sauce 

Spaghetti Carbonara

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History of the Sauce Bolognese

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