Macaroni Bolognese
A beef ragu simmered an hour and a half until it turns dark and thick, tossed with short tube pasta and freshly grated parmesan.
Ingredients16
- Macaroni500g
- Garlic1 Zehe
- Onion1 Stück
- Carrot1 Stück
- Celery Root100g
- Ground Beef600g
- Red Wine200ml
- Strained Tomatoes800ml
- Beef Broth200ml
- Oregano, Dried1 EL
- Thyme, Dried1 EL
- Sugar1 EL
- Salt1 TL
- Pepper1 Prise
- Vegetable Oil2 EL
- Parmesan Cheese50g
Instructions
- 1
Dice the onion, garlic, carrot and celery root fine and sweat them in hot oil without letting them take on color.
- 2
Add the ground beef and brown it hard over high heat until it crumbles and picks up deep roasted notes.
- 3
Deglaze with the red wine, cook it down briefly, then pour in the strained tomatoes and the broth. Add the dried oregano, thyme and a pinch of sugar.
- 4
Let the sauce simmer gently over low heat for at least 90 minutes, until it thickens and darkens.
- 5
Cook the pasta al dente, toss it with the sauce and scatter freshly grated parmesan over the top.
NutritionPer serving
Allergens
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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