Spaghetti Bolognese

Spaghetti Bolognese

The favourite dish of young and old... with a true touch of Italian flavour.


  • A dash of olive oil
  • 1 onion, finely chopped
  • 50ml of white wine
  • 1 spoonful of brown sugar
  • 400g of natural crushed tomatoes
  • 2 whole cloves of garlic
  • 150 ml of beef stock
  • 1 bay leaf
  • 375g of mixed minced beef and pork
  • 1 spoon of True Spices Bolognese Gewürz BIO
  • Salt and pepper if desired


Heat the olive oil in a large saucepan and fry the onion until transparent.

Sprinkle with the sugar to caramelise.

Pour in the wine and wait for it to evaporate.

Add the crushed tomatoes, the meat stock, the bay leaf and the garlic cloves, leave to simmer on a low heat while you cook the meat.

In a frying pan, cook the minced meat with a drizzle of virgin olive oil and a generous spoon full of True Spices Bolognese Gewürz.

Check the meet occasionally to avoid boiling the meat.

Once ready, add the minced meat to the tomato sauce and allow to simmer for about 1.5 hours.

Season to taste and remove the bay leaves and garlic cloves.


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