Spaghetti alla Bolognese

Spaghetti alla Bolognese
Prepare ingredients.
Chop 1 onion finely.
Chop 1 carrot finely.
Chop 1 celery stalk finely.
Chop 2-4 common mushrooms finely.
Chop 1 tomato finely.
Heat 2 tablespoons olive oil.
Add 1 tablespoon butter.
Put all chopped vegetables into the hot oil.
Fry until they start to get fragrant.
Add 300 grams minced beef or pork and continue stir frying.
Add 2 tablespoons of tomato paste.
Continue stir frying.
Add 200 milliliters of chicken broth.
Add 1 teaspoon salt.
Add 1/2 - 1 teaspoon pepper powder.
Add 1/2 teaspoon nutmeg powder.
Stir briefly.
Reduce heat and continue to simmer.
Prepare 2-3 liter water in a pot and add 2-3 teaspoons salt.
Add 1-2 tablespoons cooking oil; heat and bring to boil.
Put 350-500 grams of pasta spaghetti into the boiling water.
Cook spaghetti until al dente.
Add 125 milliliters of whipped cream to the ragout.
Stir briefly and turn off the heat.
Prepare servings.
Sprinkle with grated parmesan (optional).
Chop parsley finely (optional).
Sprinkle spaghetti with chopped parsley (optional).


Spaghetti is a long, thin, cylindrical pasta of Italian and Sicilian origin. Spaghetti is made of semolina or flour and water. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.

Spaghetti alla Bolognese is spaghetti with Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy.


350 grams pasta spaghetti (350-500 grams)
300 grams minced beef (or minced pork)
1 onion
1 carrot
1 celery stalk
2 common mushrooms (2-4)
1 tomato
2 tablespoons tomato paste
200 milliliters chicken broth
1 tablespoon salt
1 teaspoon pepper powder
1⁄2 teaspoon nutmeg powder
125 milliliters whipped cream
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon chopped parsley (1-2 tablespoons, optional)
  grated parmesan cheese (optional)