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Spaghetti Bolognese | Pasta Bolognese | Italian Special | Spaghetti Recipe By Chef Varun Inamdar

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Spaghetti Bolognese | How To Make Spaghetti Bolognese | Pasta Bolognese | Italian Special | Italian Recipes | Authentic Recipes | Dinner Recipes | Spaghetti Recipe | Quick And Easy Spaghetti Bolognese | Bolognese Sauce Recipe | Cheesy Spaghetti Bolognese | Mutton Recipes | The Bombay Chef | Varun Inamdar

Learn how to make Spaghetti Bolognese with our Chef Varun Inamdar.

Introduction
Spaghetti Bolognese is a dish featuring spaghetti mixed with Bolognese sauce, which originated in Bologna, Italy. Bolognese sauce known in Italian as ragù alla bolognese, is a meat-based sauce in Italian cuisine. This recipe consists of spaghetti served with a sauce made from tomatoes, minced meat, garlic and herbs. The dish is often served with grated Parmesan on top. It may be served with a larger proportion of sauce to pasta than is common in genuine Italian spaghetti dishes. Do try this dainty, delicious recipe today & let us know how you like it in the comments.

Preparation of the Meat Sauce
2 tbsp Olive Oil
1 tbsp Garlic (chopped)
1 cup White Onion (chopped)
Salt (as required)
250 gms Mutton Mince
Salt (as required)
250 gms Tomatoes (blanched & crushed)
Water
1 tsp Dried Oregano
Parmesan Cheese (grated)
Black Pepper (crushed)
1/4 tsp Red Chilli Powder
Hot Water

Cooking the Spaghetti
Fistful Spaghetti
Parsley (chopped)
Parmesan Cheese (grated)
Olive Oil

For Garnish
Parsley
Parmesan Cheese
Olive Oil

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42 Comments

  14. This is not Italian Bolognase sauce hmmm when cooking no put parmasan cheese powder also not the cirect ingredients and not corect way to cooking bolognase sauce , also you wrong cooking pasta hmmm😀🤪🇮🇹👀

  15. 1, Soffritto ~ The Holy Trinity of Italian Cuisine. A holy trinity in cooking is simply a combination of three aromatic ingredients, whether they are vegetables, herbs or spices, that are gently sauteed together to provide a flavor base for other ingredients to build FOND French word to ESTABLISH.
    Ragù alla Bolognese
    Bolognese is a meat sauce – not a tomato-based marinara or tomato sauce.
    As the official Ragù alla Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no basil, no oregano, no parsley, no bay leaves, no rosemary, no thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes – none of the myriad ingredients that many people might use in their nouveau bolognese recipes today. A good Bolognese sauce also only takes a few hours to make
    Ingredients
    10 ounces Pancetta or unsmoked bacon (finely chopped)
    • 1 medium onion (4-oz), finely chopped
    • 1 large carrot (4-oz), finely chopped
    • 2 celery stalks (4-oz), finely chopped
    • 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck)
    • 2 cups whole milk
    • 1 cup dry white or red wine2
    • 1 cup of beef broth
    • 1/2 cup (8 tablespoons) of tomato paste
    • 2 tablespoons of cream
    • Kosher salt and freshly ground pepper
    The “official” Bolognese pasta called for by the City of Bologna is Tagliatelle pasta.

  28. White wine is also used in making a bolognese. The base is carrots, celery and onion. The wine goes in after the meat and is allowed to simmer til the smell of alcohol is gone and only flavour remains. However if cooking with wins is not possible, you do what works. I think goat meat seems like a nice twist. Use a dry white wine of you use white. I have made bolognese with a red Italian Sangiovese. Worked very well.

  29. This is an in interesting take on meat sauce. I grew up in Italy. This is definitely nothing like how Bolognese is cooked in Italy or Bologna. For authentic Bolognese you need chopped celery, chopped carrots, chopped onions, pancetta (optional), mix of minced beef, veal andpork which have entirely different flavor profile compared to mutton, wine (red or white will do), italian tomato sauce, some milk. Pasta should be a wide long pasta as chef mentioned, tagliatelle, fettucine or a nice round lined (rigate) penne or rigatoni. Cheese is not added during cooking, but at the table.

  30. Omg, how to kill a bolognese person (yeah, it's me).
    You're a great cook, this is clear, but this receipt is making me cry at so many levels 😭 Sorry, just another italian mad at food. Thanks for specifying you need tagliatelle… But parsley, origano, spices, parmesan inside the sauce 😭😭😭 this hurts

  35. I am Italian and I make ragù every week. Everyone has a slightly different recipe in the end but in general you used too much onion for so little meat. The parmigiano is never added to the cooking sauce as it makes it sour. And…1 liter of water for 100 gr of pasta. You cooked the pasta in 500 ml of water!! And no parsley on top! For the rest I must say it is one of the best attempts I have ever seen made by a non Italian chef, so I take my hat off to you!

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