Pasta with Bolonese Sauce

Recipes of Mass and Pastas

Italian Cooking

Ingredients serves 4

For the sauce

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small carrot, finely chopped
  • ¼ lb bacon, finely chopped
  • ½ lb ground beef
  • Salt and pepper
  • Pinch of nutmeg
  • ½ teaspoon dried oregano
  • ½ cup dry white wine
  • 1 cube beef bullion dissolved in 1 cup boiling water
  • 1 cup natural tomato sauce

For the pasta

  • 14 oz spaghetti
  • 2 tablespoons olive oil
  • ½ cup grated parmesan cheese


1 The sauce: heat the butter and add the onion, celery, carrot, and bacon. Sauté until the onion is soft and golden. Add the remaining ingredients and boil until the wine evaporates. Add the beef stock and tomato sauce, cook for 40 minutes, stirring occasionally.

2 The pasta: cook the spaghetti in a large pot in plenty of boiling salted water for 10 minutes or until al dente. Drain and return to the pot. Season with olive oil and place on individual plates. Distribute the sauce and sprinkle with parmesan cheese.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

In general, for pasta dishes based on tomato sauce, we preferably choose fresh red wines. In chis particular case, the search for harmony between the wine's fruity sweetness and the tomato base calls or a fresh young Merlot or Carménére varietal.

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