Spaghetti bolognese tomatensoße
Alles mit Wein ablöschen und unter Rühren köcheln, bis ein Großteil der Flüssigkeit verdampft ist. Store separately from pasta for best texture.
Serving Suggestions:
- Classic Italian Style: Serve with crusty garlic bread and a simple arugula salad dressed with lemon and olive oil
- Comfort Food Version: Top with extra Parmesan and pair with cheesy garlic bread for ultimate indulgence
- Lighter Option: Serve over zucchini noodles or spaghetti squash instead of pasta for a low-carb meal
- Family Style: Bring the pot to the table and let everyone serve themselves with the Parmesan and basil on the side
Mix It Up (Recipe Variations):
- Red Pepper Bolognese: Add 1 diced red bell pepper along with the other vegetables for extra sweetness and gorgeous color that makes the sauce even more vibrant.
- Mushroom Bolognese: Stir in 1 cup finely chopped mushrooms with the ground beef for incredible earthy depth and meatier texture that even mushroom skeptics love.
- Spicy Arrabbiata Bolognese: Add 1/2 teaspoon red pepper flakes and a pinch of cayenne with the herbs for heat that tingles your lips in the best possible way.
- Veggie-Packed Bolognese: Include finely diced zucchini, extra carrots, or bell peppers to sneak in more vegetables while maintaining that classic bolognese flavor kids adore.
- Gluten-Free Bolognese: Use your favorite gluten-free pasta and ensure your beef broth is certified gluten-free for those with sensitivities—the sauce is naturally gluten-free.
What Makes This Recipe Special:
This spaghetti bolognese uses the traditional Italian soffritto technique—finely diced carrot, celery, and onion cooked until sweet and tender—which creates layers of complex flavor that distinguish real bolognese from basic meat sauce.
Auf niedriger Stufe weiter köcheln lassen. My Veggie-Packed Bolognese includes finely diced zucchini and extra carrots—sneaks in more vegetables while keeping that classic flavor my kids love. Dann ins kochende Salzwasser legen und ca.
Wasche den Sellerie und die Karotten und schneide beides in feine Würfel.
Füge den Knoblauch und die Zwiebel hinzu und brate sie für etwa 2 Minuten mit an. Möhren und Staudensellerie schälen und waschen. This is totally fixable for next time—make sure you’re using ground beef with adequate fat content and not overcooking it before adding the liquids.
Bolognese lacks depth and tastes flat? Erhitze das Olivenöl in einer tiefen Pfanne und brate das Hackfleisch darin krümelig an.
Im Video zeigt er Schritt für Schritt, wie sein Rezept gelingt.
Die Bolo, wie sie liebevoll genannt wird, lässt sich kinderleicht vegetarisch und vegan abwandeln. Für eine vegetarische Variante ist es das einfachste, die Menge an Möhren, Staudensellerie und Zwiebeln zu verdoppeln und das Hack wegzulassen.
Gib die Karotten, den Sellerie hinzu und das Tomatenmark dazu und dünste alles für weitere 3 Minuten. Oder lass dich überraschen: Diese Geheimzutat macht Bolognese unwiderstehlich!
Hier kommen hilfreiche Tipps.
- Der Wein für die Bolognese muss nicht unbedingt trocken sein. Die Nudeln aldente kochen lassen. Give it a good stir, scraping up all those delicious browned bits from the bottom of the pan. 5-6 Minuten blanchieren. Dabei das Fleisch mit einem Pfannenwender immer wieder zerteilen, damit es krümelig wird.
Das gewürfelte Gemüse hinzugeben und etwa 5 Minuten weiterbraten.
- Wie bei einer klassischen Tomatensoße kannst du auch die Bolognese mit verschiedenen Kräutern würzen. Here’s where I used to mess up: I’d crank the heat too high and burn the garlic before the beef was even browned.
The most challenging part is being patient during the simmering—resist the urge to rush it, and you’ll be rewarded with incredible flavor. Stir in the oregano, basil, salt, and pepper until everything’s well combined.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Meat tastes grainy and dry?
So ist in wenigen Minuten eine köstliche Spaghetti Bolognese serviert.
Herzhafte Bolognese – die Video-Kochschule
Bei seiner besonders herzhaften Bolognese schwört Fabio Haebel auf frische Tomaten, Speck und ordentlich Zeit zum Köcheln. Koche in der Zwischenzeit die Nudeln.
The Best Spaghetti Bolognese (That’s Actually Better Than Nonna’s!)
Jump to Recipe
Ever wonder why Italian restaurant bolognese tastes so much richer and more complex than the jar of sauce you heat up at home?
Let it cool completely, portion it into freezer-safe containers or bags (I like to freeze in 2-cup portions for easy weeknight meals), and thaw overnight in the refrigerator. Danach kann man die Haut wunderbar mit der Hand abziehen.
Lösche das Ganze mit den Tomaten aus der Dose ab und würze die Bolognese mit Salz, Pfeffer, Curry, Chili und den Kräutern. According to Italian culinary tradition, authentic bolognese from Bologna includes a soffritto base and long, slow simmering to create complex layers of flavor. I used to be completely intimidated by making authentic Italian bolognese until I discovered this foolproof recipe.
For gluten-free friends, use your favorite gluten-free pasta and make sure your beef broth is certified gluten-free.
What Makes This Recipe Special
This spaghetti bolognese recipe represents the traditional Italian approach to ragù alla bolognese, though this is a simplified weeknight-friendly version. The beef broth adds savory depth that water just can’t match—trust me on this one.
Aber nicht mehr aufkochen.
4. Während die Soße köchelt, das Wasser für die Nudeln aufsetzen und kochen lassen. If you can chop vegetables and brown ground beef, you’ve got this. In unserem Rezept Linsen-Bolognese sorgen rote Linsen für zusätzliche Eiweiß-Power.
Tipps und Variationsideen für die Bolognese
Das Ragù alla bolognese, wie es in seiner norditalienischen Heimat Bologna genannt wird, ist die wohl bekannteste und beliebteste Nudelsoße weltweit.
What makes this Italian classic work is the holy trinity of carrot, celery, and onion (called soffritto) that creates a sweet, aromatic base. Lasse die Soße aufkochen und dann bei nideriger Hitze abgedeckt für etwa 30 Minuten köcheln. Schäle die Knoblauchzehen und Zwiebel und schneide sie ebenfalls fein.
Spaghetti Bolognese mit einer selbstgemachten Tomatensoße
Weitere Rezepte
| Rind Hackfleisch frisch | 250 gr. |
| Tomaten frisch | 5 |
| Gewürzmischung selbsgemachte siehe Kochbuch | 1 TL |
| Rinderfond | 1 EL |
| Pflanzencreme | 1 Schuss |
| Olivenöl | 1 Schuss |
| Schalotten gehackt | 1 TL |
| Zwiebeln gehackt | 1 TL |
| Passierte Tomaten | 1 Päckchen |
Nährwertangaben:
kJ (kcal)305 (72)
Eiweiß7,9 g
Kohlenhydrate1,6 g
Fett3,8 g
Nährwertangaben:Angaben pro 100g
kJ (kcal)305 (72)
Eiweiß7,9 g
Kohlenhydrate1,6 g
Fett3,8 g
QR-Code mit dem Handy scannen, um das Rezept online wieder zu finden
Zubereitung
1. Wasser für das blanchieren der Tomaten aufsetzen und kochen lassen.
2. Die Tomaten am Anfang einschneiden.
Kräuter waschen, Thymian abzupfen.
Butterschmalz in einer großen beschichteten Pfanne beziehungsweise einem weiten Kochtopf erhitzen. Dann abgießen und nochmal kurz durch die Soße schwenken.
Spaghetti Bolognese
Wasche den Sellerie und die Karotten und schneide beides in feine Würfel.
I learned this after buying extra-lean ground beef three times and wondering why my sauce tasted dry and bland. Außer Thymian eignen sich auch Oregano, Basilikum, Rosmarin oder eine italienische Kräuter-Mischung.
Füge den Knoblauch und die Zwiebel hinzu und brate sie für etwa 2 Minuten mit an. If you’re looking for another classic Italian comfort dish, try this creamy carbonara recipe that’s equally satisfying.
If This Happens, Don’t Panic
Sauce turned out watery and thin?
Gib die Karotten, den Sellerie hinzu und das Tomatenmark dazu und dünste alles für weitere 3 Minuten.
Tomaten samt Saft einrühren und die Tomaten mit einem Pfannenwender zerkleinern. Dementsprechend gibt es auch unzählige Abwandlungen für den Rezept-Klassiker der Cucina italiana, die sich zum Beispiel darin unterscheiden, ob in Öl oder Butter angebraten, welches Fleisch vom Rind oder Schwein verwendet, ob mit Weißwein, Rotwein oder Brühe abgelöscht und mit welchen Kräutern gewürzt wird.
Don’t stress about this part: the longer it simmers (up to an hour if you have time), the better it gets.
While your sauce is working its magic, cook your spaghetti according to the package directions until al dente—it should still have a slight bite. Schalotten und Zwiebeln im Fett glasig andünsten lassen. Falls du halbtrockenen Wein nimmst, reduziere gegebenenfalls die Zuckermenge
Taste your bolognese and adjust the seasoning with more salt and pepper if needed.
You probably didn’t let it simmer long enough to reduce and thicken.
Cook for 8-10 minutes, stirring occasionally, until the vegetables are really soft and sweet—the carrot should be tender enough to smash with your spoon. Just reheat gently on the stove while you cook fresh pasta, and you’re golden.
What if I can’t find beef broth for this authentic Italian bolognese?
If you’re in a pinch, you can substitute chicken broth, vegetable broth, or even just water with a splash of soy sauce for umami depth.
Add a splash of broth or water if it’s too thick. Thaw overnight in the fridge.
In reality, I’ve learned to let it cook uncovered so the liquid evaporates and concentrates all those flavors—if it’s still thin, just keep simmering for another 10-15 minutes.
Lasse die Soße aufkochen und dann bei nideriger Hitze abgedeckt für etwa 30 Minuten köcheln. Around here, we’ve figured out that browning the beef properly and letting everything meld together for at least 20 minutes makes all the difference.
Der Soßen-Klassiker harmoniert jedoch mit allen möglichen Nudeln und gehört auch in jede gute Lasagne. Top with generous amounts of freshly grated Parmesan cheese and garnish with fresh basil leaves for that restaurant-quality finish.
Nutrition Information (Per Serving):
- Calories: 425
- Carbohydrates: 52g
- Protein: 24g
- Fat: 12g
- Fiber: 5g
- Sodium: 485mg
- Vitamin A: 45% DV (thanks to those carrots!)
- Vitamin C: 18% DV
- Iron: 20% DV
- Calcium: 8% DV
Note: This spaghetti bolognese provides excellent protein and is rich in vitamins from the vegetable-based soffritto, making it a balanced, satisfying meal.
Notes:
- Seriously, don’t rush the vegetable cooking stage—soft, sweet vegetables are the secret to incredible sauce.
- If your sauce seems too thick, add splashes of that reserved pasta water until you reach perfect consistency.
- Every stove runs differently, so if your sauce is reducing too quickly, lower the heat slightly and add a bit more broth.
- For deeper flavor, you can add a splash of red wine (optional, not included in base recipe) with the tomatoes—let it cook off for a minute before continuing.
- Leftover sauce actually tastes better the next day, so this is great for meal prep.
Storage Tips:
- Refrigerator: Let sauce cool completely, then store in an airtight container for up to 4 days.
Bolognese mit Salz, Pfeffer und eventuell Zucker abschmecken. The flavor won’t be quite as rich and beefy, but it’ll still be delicious—I’ve done this when my pantry was running low, and nobody complained at dinner.
Can I freeze this homemade spaghetti bolognese?
Yes! The sauce freezes beautifully for up to 3 months.
Tomatensaft hinzugießen und alles mit Kräutern, Pfeffer und etwas Salz würzen. The carrot should be tender enough to smash with your spoon.
- Wenn du Spaghetti bolognese für Kinder kochst, kannst du den Anteil der Möhren erhöhen und Sellerie, den nicht jeder mag, reduzieren oder ganz weglassen.
When I’m Feeling Creative
When I’m feeling fancy, I’ll make Red Pepper Bolognese by adding a diced red bell pepper along with the other vegetables for extra sweetness and gorgeous color.
Mit Kaltem Wasser abschrecken. If your family loves some kick, feel free to add red pepper flakes or a pinch of cayenne, but traditional bolognese is all about savory, rich, slightly sweet flavors.
What’s the best way to store leftover bolognese sauce?
Let the sauce cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.
Alles in sehr kleine Würfel schneiden. Make the sauce up to 3 days ahead, let it cool completely, then store it in the fridge. Let it brown nicely for 5-7 minutes, stirring occasionally—you want those flavorful browned bits forming on the bottom of the pan. Wer experimentieren möchte, kann zum Beispiel Gewürze wie Zimt oder Kreuzkümmel hinzufügen.
Don’t panic, just add a pinch more salt and maybe a splash more beef broth.
Schäle die Knoblauchzehen und Zwiebel und schneide sie ebenfalls fein. Hackfleisch hinzugeben. I always grab an extra clove of garlic because someone inevitably wants to taste-test while I’m cooking, and half of it disappears before it hits the pan.
Don’t be me—medium heat is your friend here.
Add your ground beef to the dry pan (it has enough fat, no oil needed) and break it up with a wooden spoon. I’ve learned that respecting these core techniques creates the kind of homemade spaghetti bolognese with rich, clingy sauce that coats every strand of pasta perfectly, just like they serve in Italian trattorias.
Things People Ask Me About This Recipe
Can I make this spaghetti bolognese ahead of time?
Absolutely!
If you’re curious about the different types of pasta shapes and which works best with meat sauces, check out this comprehensive guide to pasta varieties to understand what pairs perfectly with bolognese.
Let’s Make This Together
Start by getting your largest skillet or deep sauté pan heating over medium heat—you need room for everything to cook properly without overcrowding.
Don’t cheap out on the crushed tomatoes; San Marzano or quality canned tomatoes make a noticeable difference in sweetness and texture (happens more than I’d like to admit that I’ve grabbed the cheapest can and regretted it).
For the vegetables, fresh carrot and celery are non-negotiable—they add natural sweetness that builds the flavor foundation.
Alles nochmals aufkochen und bei niedriger Hitze mit leicht geöffnetem Deckel 1 1/2 – 2 Stunden schmoren, zwischendurch ab und zu umrühren. I always check a minute before the package says because different brands vary.
Here’s where patience pays off.
Is this bolognese recipe beginner-friendly?
Totally!
Lösche das Ganze mit den Tomaten aus der Dose ab und würze die Bolognese mit Salz, Pfeffer, Curry, Chili und den Kräutern. Noch fruchtiger wird die Soße, wenn du eine zweite Dose stückige Tomaten hinzufügst.
Erhitze das Olivenöl in einer tiefen Pfanne und brate das Hackfleisch darin krümelig an. So grab your biggest pan and let’s make some magic happen.
PrintDescription
This rich, authentic Italian spaghetti bolognese with perfectly seasoned meat sauce is easier than ordering takeout and tastes incredible.
Zutaten
Zubereitung
Zwiebel und Knoblauch schälen. Just follow the visual cues I’ve shared about when things are done.
How spicy is this traditional Italian bolognese?
It’s not spicy at all in the base recipe—the oregano and basil add aromatic Italian herb flavor, not heat.
Now for the fun part—add your finely chopped onion, minced garlic, diced carrot, and celery right into the beef.
Here’s my secret: I learned this trick from watching Italian cooking shows—cook these vegetables until they’re really soft and sweet, about 8-10 minutes. Hackfleisch zufügen und bei starker Hitze 10–15 Minuten kräftig anbraten, bis sich Röststoffe gebildet haben.
Pancetta ebenfalls fein würfeln. Don’t rush this step; it builds the flavor foundation.
- Pour in the crushed tomatoes and beef broth, scraping up all those delicious browned bits from the bottom of the pan with your spoon. Cook the spaghetti according to package directions until al dente—it should still have a slight bite when you test it.
Reheat the sauce gently on the stove over medium-low heat, stirring occasionally.
Before You Head to the Kitchen
I couldn’t resist sharing this because the best spaghetti bolognese nights are when you twirl that first forkful of pasta coated in rich, meaty sauce and everyone at the table gets really quiet because they’re too busy enjoying it to talk.
Sie soll bewirken, dass die Soße weicher und milder schmeckt. Now my family requests this traditional Italian spaghetti bolognese at least twice a month, and I’m pretty sure my Italian neighbor thinks I’ve been secretly taking cooking classes (if only she knew how many watery, bland meat sauce disasters I made before finally getting this classic comfort food right).
Here’s the Thing About This Recipe
The secret to authentic bolognese is understanding that it’s not just meat and tomato sauce thrown together—it’s a slowly simmered ragù where each ingredient builds incredible depth.
It’s honestly that simple—no fancy imported ingredients needed, just good technique and a little patience.
What You’ll Need (And My Shopping Tips)
Good ground beef with some fat content is worth seeking out—aim for 85/15 or 80/20, not that super lean stuff. Store separately from cooked pasta for best results—pasta gets mushy if stored in sauce.
Around the holidays, I’ll do Mushroom Bolognese by stirring in a cup of finely chopped mushrooms with the beef for incredible earthy depth and meatier texture.
For Spicy Arrabbiata Bolognese, I add 1/2 teaspoon red pepper flakes and a pinch of cayenne for heat that makes your lips tingle in the best way.
Drain it well but save a cup of that starchy pasta water, which is liquid gold for adjusting sauce consistency. I always check a minute before the package says because every pasta brand is different.
Perfect for family dinners when you want traditional homemade bolognese.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 4
- Heat your largest skillet or deep sauté pan over medium heat—give it a minute to warm up properly so the beef browns instead of steams.
- Add the ground beef to the dry pan and break it up with a wooden spoon.
I learned the hard way that rushing the simmering process gives you grainy meat in thin sauce instead of that signature rich, clingy consistency. Tomaten vierteln und zur Seite stellen.
3. In einer Pfanne Öl und Pflanzencreme heiß werden lassen. What sets this version apart is maintaining those fundamental techniques—properly browning the meat, cooking the vegetables until sweet and tender, and allowing adequate simmering time—while keeping it accessible for busy home cooks.
Let it bubble away for at least 20 minutes, stirring occasionally—the longer you can simmer it (up to an hour if you have time), the richer and more flavorful it becomes. Let it brown properly for about 5-7 minutes, stirring occasionally—you want some of those browned, crispy bits stuck to the bottom because that’s pure flavor.
Wer trotzdem lieber ohne Wein kochen möchte, ersetzt die Flüssigkeit durch Tomatensaft, Brühe oder Fond. I’ll be honest, bolognese actually tastes even better the next day after the flavors have had time to really get to know each other. This patient cooking develops incredible sweetness that makes your sauce taste like it’s been simmering for hours.
Pour in those crushed tomatoes and beef broth, then sprinkle in the oregano, basil, salt, and pepper.
Pancetta darin anbraten.