Pasta Bolognese

There is 1 trillion ways to cook a pasta Bolognese. This is one of them!


  • 500 g of minced beef
  • 1 celery stick, finely chopped (optional)
  • 2 cloves of garlic, finely chopped
  • 1 medium-sized yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 3 tbsp olive oil
  • 1 dl red wine, or water
  • 3 tablespoons tomato purée
  • 400 gram crushed tomatoes
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0,5-1 teaspoon Pepper



Freshly grated Parmigiano Reggiano


  • Prepare all the ingredients.
  • Put a large sauce pan on a medium heat and add some Olive Oil
  • Add the onion, celery and carrot to the pan and let them simmer until they are a bit soft, not brown!
  • Add garlic to the pan and let it simmer for another minute or two. It should not become brown!
  • Add half of the minced beef, let it fry not boil. Add the rest of the minced beef.
  • When the minced beef is done add the tomato purée. Let it simmer for a minute or two.
  • Add the wine (or water), and bring to boil and then let it simmer.
  • Add the crushed tomatoes, thyme, oregano and bay leaf.
  • Bring to the boil, and then reduce to a gentle simmer and cover with a lid. Cook for at least 20 minutes and stir occasionally. The last 10 minutes cook the spaghetti.
  • Serve with boiling hot spaghetti and some grated Parmigiano Reggiano on top.


© Recipe and photo Malin Nordblom, Fab Foodie Swede


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