Spaghetti Bolognese

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  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 diced bacon slices
  • 500 g of minced meat
  • 425 g canned chopped peeled tomato
  • 2 tablespoons of tomato paste
  • 1 tablespoon of fresh oregano
  • 1/2 teaspoon dried thyme
  • 1/3 teaspoon nutmeg
  • 2 tablespoons of chopped parsley
  • 2 cups of water
  • 1 pinch of salt and pepper
  • 1/2 cup of Parmesan cheese
  • 500g spaghetti


  1. Heat oil in large skillet. Sauté the onion and garlic until smooth. Add the bacon and sauté for 1 minute.

  2. Add meat and brown over high heat, stirring constantly to break up lumps.

  3. Add the tomatoes and their juices, tomato paste, herbs, seasonings, and water or broth. Bring to a boil, then reduce the heat and simmer for 40-60 minutes until most of the liquid has evaporated and the sauce is thick.

  4. Boil and drain the spaghetti and mix with a little butter. Stack in serving bowl. Sprinkle with half the cheese.

  5. Spoon the sauce over the spaghetti and serve with the rest of the cheese.


  • 1 saucepan
  • 1 bowl


Use fresh or dried oregano. Water or meat broth.


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