Ingredients
- 350 g spaghetti
- 1200 g water
- 400 g ground beef
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- 400 g crushed tomato
- 100 ml red wine
- 50 g olive oil
- 1 teaspoon oregano
- Salt and pepper to taste
- Parmesan cheese to serve
Step-by-step
Using a different robot? Switch it here:
- Put the onion, the carrot, the celery and the garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 7 min/120C/spoon speed.
- Add the ground meat and saute 6 min/Varoma/reverse/spoon speed so it browns.
- Pour in the red wine and set 3 min/Varoma/reverse/spoon speed without the measuring cup.
- Add the crushed tomato, the oregano, the salt and the pepper and set 25 min/100C/reverse/spoon speed without the measuring cup.
- Meanwhile, boil the spaghetti in a separate pot as the package indicates and drain.
- Adjust the sauce with salt and pepper at the end of cooking.
- Serve the spaghetti with the bolognese sauce on top.
- Sprinkle with grated parmesan to taste.
Tips
- The sofrito of onion, carrot and celery is the Italian aromatic base.
- The longer the ragu cooks, the tastier it will be.
- Traditionally it is served with tagliatelle, not spaghetti, but both work.
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