Chilean style spaghetti bolognese is spaghetti topped with a sauce of ground beef browned with onion, grated carrot, celery, and peeled tomatoes, simmered for 30 minutes with garlic, oregano, parsley, and white wine, and finished with grated parmesan. It takes 20 minutes of preparation and 50 minutes of cooking, and serves 4.
A home cooking classic around the world and a favorite of children, made with whatever fresh vegetables are in season.
How to Make Spaghetti Bolognese?
This Chilean version uses beef, egg pasta, and fresh vegetables. The sauce simmers gently while the pasta cooks al dente in salted water with a bay leaf.
Nutritional Information
Each serving of spaghetti bolognese contains approximately 600 kcal, 30 g of protein, 20 g of fat, 75 g of carbohydrates (10 g of fiber, 10 g of sugars), 80 mg of cholesterol, and 900 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Style Spaghetti Bolognese Recipe
Preparation: 20 minutes
Cooking: 50 minutes
Servings: 4
Ingredients
- 400 g of spaghetti
- 500 g of tomatoes
- 400 g of ground beef
- 100 ml (⅓ cup + 1 tablespoon) of white wine
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, grated
- 1 garlic clove, chopped
- 1 bay leaf
- 1 tablespoon of oregano
- 1 tablespoon of parsley
- Olive oil
- Parmesan cheese
- Fine salt
- Black pepper
Instructions
- Peel and seed the tomatoes and dice them. Set aside. In a medium skillet, heat some oil and sauté the onion over medium heat for 3 to 5 minutes until translucent.
- Add the ground beef and sauté until cooked, seasoning with salt and pepper. Add the grated carrot and chopped celery, then the tomatoes, stirring gently to combine.
- Add the oregano, finely chopped garlic, parsley, and wine, and simmer over low heat for about 30 minutes. In a large pot of boiling salted water with the bay leaf, cook the spaghetti for about 8 minutes or until al dente.
- Drain in a colander and return to the pot with a splash of olive oil. Serve the spaghetti on a large plate, top with the bolognese sauce, and finish with plenty of freshly grated parmesan.
Additional Tips
Mix your meats
Italian cooks often use a mix of ground beef and pork, sometimes with a little pancetta.
Simmer longer
A true bolognese benefits from long, gentle cooking, so extend it to an hour over very low heat if you can.
Use canned tomatoes off season
Whole, peeled, or crushed canned tomatoes without added sugar are a great alternative.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Ground beef | Beef and pork mix | 400 g | Juicier |
| Fresh tomatoes | Canned tomatoes | 500 g | Year round |
| Spaghetti | Tagliatelle, penne, or rigatoni | 400 g | Holds the sauce well |
| White wine | Red wine | 100 ml | Deeper flavor |
Frequently Asked Questions (FAQs)
1. Can I use canned tomatoes?
Yes, whole, peeled, or crushed canned tomatoes are an excellent alternative, especially out of season. Choose ones without added sugar.
2. Can I freeze bolognese sauce?
Yes, for up to 3 months, ideally in individual portions.
3. What is the difference between bolognese and napolitana?
Bolognese has meat and cooks slowly; napolitana is only tomato, herbs, and garlic.
4. What pasta can I use instead of spaghetti?
Tagliatelle, fettuccine, or short pasta such as penne or rigatoni, which hold a thick sauce well.
Did You Know?
One of the earliest references to spaghetti like pasta dates to the 12th century, when the geographer Al Idrisi described mills in Trabia, near Palermo, producing long strands of pasta.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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