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© NGV mbH, Photo: TLC Fotostudio
© NGV mbH, Photo: TLC Fotostudio

Rezept von: Monsieur Cuisine

Spaghetti Bolognese

MC plus
4 portions
Zubereitungszeit: 20 Min.
Erstellt am: 04.08.2016
Zuletzt geändert am: 01.09.2016
  • 50 g Parmesan
  • 1 onion
  • 1 garlic clove
  • 1 carrot
  • 1½ sticks celery
  • 2 tbsp olive oil
  • 400 g minced meat, mixed
  • 75 g streaky bacon
  • 100 ml red wine
  • 1 tsp sugar
  • 3 tbsp tomato paste
  • 400 g chopped tomatoes (tinned)
  • 200 ml vegetable or beef stock
  • 1 tsp sweet paprika powder
  • pinch of cinnamon
  • pepper
  • 1 tbsp thyme leaves
  • salt
  • 400 g spaghetti


Per portion:

  • calorific value
    3069 kj / 733 kcal
  • protein: 41 g
  • carbohydrates: 76 g
  • fat: 28 g
20 Min.
  1. Slice the Parmesan into chunks, add to the mixer then process for 10 seconds/turbo button. Transfer to another container, then thoroughly clean the blender jug.
  2. Peel the onion and garlic, then cut the onion in half. Peel and halve the carrot. Wash and clean the celery, then cut into 4-cm lengths. Place the vegetables in the blender jug and chop for 8 seconds/speed setting 5. Use the spatula to scrape the contents off the sides and back down into the container. Process for another 5 seconds/speed setting 5, pushing the contents down off the sides again. Add 1 tablespoon of oil and brown for 4 minutes/roast button. Add 200 g minced meat, then brown using the roast button. Remove all the ingredients from the blender jug and set aside. Clean the container.
  3. Dice the bacon into smaller pieces, then chop in the blender jug for 5 seconds/speed setting 9. Using the spatula, scrape the contents off the sides and back down to the bottom of the container. Add 1 tablespoon of oil and brown for 3 minutes/roast button. Feed in the rest of the minced meat, a little at a time, through the filler opening in the lid, then brown using the roast button. Pour in the red wine and cook uncovered – leaving off the measuring beaker – for 5 minutes/roast button until the liquid is reduced.
  4. Add the sugar, tomato paste, vegetable-and-meat mixture, tomatoes and stock; season with paprika, cinnamon, pepper and thyme; then cook for at least 30 minutes/90 °C/speed setting 1/reverse button, leaving off the measuring beaker insert. Season to taste with salt.
  5. Cook the spaghetti according to the instructions on the packet until just firm to the bite, then drain in a colander. Serve with the sauce and sprinkle with Parmesan.


Bon Appétit wünscht Monsieur Cuisine

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