Cult Friday: Alfons Schuhbeck reveals his cult recipe for Spaghetti Bolognese | BR Schlager Club | BR Schlager | radio

Spaghetti Bolognese |  Image: Alfons Schubeck

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


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.


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


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.


Divide the spaghetti into warm pasta dishes and top with the ragout. Garnish with basil if desired.


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.

Leave a Comment

Your email address will not be published. Required fields are marked *