Spaghetti Bolognese Recipe by Alfons Schuhbeck
Ingredients for 4 people:
- 1 onion
- 1 small carrot
- 1 celery stick
- 1 spoon of powdered sugar
- 2 tablespoons tomato paste (triple concentrate)
- 150 ml of strong red wine
- 0.5 l chicken broth, optional vegetable soup
- 150 g passata with tomatoes (canned)
- 500 g of minced beef
- 1 bay leaf
- 1 tablespoon dried Italian herbs (alternatively ¼ teaspoon each oregano, rosemary, thyme, and relish)
- 2 cloves of finely chopped garlic
- ½ teaspoon finely grated ginger
- ½ -1 tsp raw minced meat
- Lemon peel
- Light cayenne • Pepper from the mill
- 400 grams of spaghetti
- Salt
- 3 slices of ginger
- 300 ml chicken stock, optional vegetable stock
Preparation:
Peel the onion, clean and peel the carrot, clean and wash the celery. Cut the vegetables into 2 mm cubes. In a pot, lightly caramelize the powdered sugar, sauté the diced vegetables, stir in the tomato paste, sauté a little, cover with wine and let the liquid boil until it becomes creamy. Pour in the minced meat, add the juice and tomato puree and heat. Place a sheet of parchment paper on top and cook for about 2 hours. 15 minutes before the end, add the bay leaf. At the end, mix the herbs, garlic, grated ginger and lemon peel. Let it stand for a few minutes and season the sauce with chili salt and pepper.
Cook the spaghetti in plenty of boiling salted water with the ginger slices for 3 minutes less than indicated on the packet. Pour into a colander, drain and remove the ginger. Heat the soup in a large deep pan. Add the precooked spaghetti and cook until almost all of the liquid is absorbed, about 2 minutes.
serving:
Arrange the spaghetti in preheated pasta dishes and spread the Bolognese sauce on top. Sprinkle with parmesan.
And here comes the ratz-fatz variant when it needs to be quick: quick chicken spaghetti Bolognese
Ingredients for 4 people:
- 400 grams of spaghetti
- Salt
- 200 ml of chicken stock
- 4 large chicken fillets
- 400 g tomato passata
- 1 to 2 teaspoons of chicken broth powder
- (a little more water + poultry stock powder if required)
- 2 teaspoons Bolognese seasoning (garlic, ginger, cumin, paprika, cinnamon, onion, coriander, turmeric, oregano, pepper, cardamom)
- sugar
- A little lemon peel
- 1 teaspoon each chopped fresh parsley and basil
Preparation:
Cook the spaghetti in very salted water al dente and drain in a colander. Just before serving, simmer in the stock until the stock evaporates.
Cut the chicken fillets into 0.5 cm cubes. Place the tomato passata in a pot with the powder and spice mixture. Season with chili salt and a little sugar and heat. Stir in the finely chopped chicken, heat and simmer for 5 minutes. At the end, add the lemon peel and herbs and adjust to taste.
serving:
Divide the spaghetti into warm pasta dishes and top with the ragout. Garnish with basil if desired.
Tip:
For an easy Bolognese Sauté 150 g of mixed, diced, light-colored vegetables (celery, onion, mushrooms, leeks) in a deep pan. Deglaze with a little white wine, fill with about 350ml of chicken stock, add a bay leaf, heat and simmer for about 10 minutes.
Add 150 g of cream. Mix 1 to 2 teaspoons of cornstarch with a little cold water and gradually stir into the simmering sauce until it thickens.
Add 400 g of finely chopped chicken, heat and let it boil for 5 minutes. Remove the bay leaf. Season with cayenne, a pinch of lemon zest, 1 pinch of oregano and relish, 1 to 2 cloves of finely minced garlic, ½ teaspoon of finely minced ginger, 1 pinch of finely chopped coriander, and a pinch of freshly ground nutmeg.