“Das Bolognese-Originalrezept gilt als herzhaftes und unverwechselbares Gericht, das auf keiner Speisekarte fehlen darf. Doch wie wird die klassische Pasta in Bologna wirklich gekocht und welche Zutaten spielen dabei eine wichtige Rolle? Wir haben uns auf die Suche nach dem authentischen Rezept gemacht und verraten Ihnen die Geheimnisse der traditionellen Bolognese-Zubereitung.”

Das Bolognese-Originalrezept: So kocht man den Pasta-Klassiker wirklich

The dish that can be made with these ingredients is one that everyone has probably eaten, except for the staunch vegetarians and vegans. I’m talking about spaghetti bolognese, but most people have probably not tasted a real bolognese sauce because it is much more than just minced meat and tomato sauce.

Of course, ground beef and tomato puree are essential ingredients, but there are other original ingredients that give the special aroma of a bolognese sauce. These include Munich weber celery, carrots, and onions, as well as Italian pancetta or bacon, and a lot of Weismain. If one makes the original sauce, it takes about five to seven hours to cook.

Before I begin to cook the bolognese sauce, I prepare all the ingredients because it is more convenient and makes the cooking process easier and less stressful. I cut the vegetables into small cubes, as well as the pancetta, and chop the chicken liver into small pieces. Then I take a large, flat pan or pot and heat some olive oil over medium heat. I add the vegetables, such as carrots, celery, and onions, and sauté them for about five minutes until they become translucent. Then I add the pancetta and chicken liver and also the ground beef. I let the meat brown until it slowly loses its red color. With the beef, I can turn the heat up a bit.

Now comes the wine. Some people prefer red wine, but I prefer white wine because it adds a certain acidity to the dish. I deglaze the beef mixture with about 0.7 liters of white wine, which may sound like a lot, but the wine is reduced almost completely. Once that happens, I add about 0.7 liters of tomato puree and half a liter of water. The bolognese sauce is basically finished at this point, but it needs to simmer on medium heat for about 60 to 90 minutes. During that time, the water is evaporated, the sauce thickens, and it becomes more flavorful.

After about 90 minutes, the dish is almost perfect. The original Italian recipe calls for it to cook for five to seven hours with the addition of more wine and water, but this quick version is almost as good as the original. However, it still needs to be seasoned. I prefer to add brown sugar and a pinch of salt, and I always taste it two to three times to make sure it is just right.

While the bolognese sauce is cooking, I already have the obligatory spaghetti boiling, and the sauce is ready to be served. I must confess, in my excitement about this incredible bolognese sauce, I forgot to mention one important step earlier, which is to add a tablespoon of tomato paste while sautéing the onions and vegetables to make it even more flavorful and intense. It’s always worth watching instructional cooking videos to learn new tips and tricks in the kitchen.
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