Do you fancy spaghetti bolognese but don’t have time to spend hours at the cooker? No problem! Here’s an ingenious recipe that’s quick, easy and heavenly delicious. Thanks to our secret ingredient, the Bolognese tastes great on the very first day!

Spaghetti Bolognese is probably one of the best-known and most popular recipes of all. But the Italian pasta dish doesn’t always turn out well. Personally, I have already tried out a few recipes: Some with carrots, some without. Then there was a recipe with celery.

But the bolognese only really tasted good, if at all, on the second day, as soon as the flavors had developed. On the first day, it is usually not spicy enough and also too watery.

Unfortunately, you often don’t have time to let the bolognese cook for ages. This recipe, however, tastes good from the first second, guaranteed. I have to admit that it’s a bit difficult for me to reveal my little secret here now.

Until now, I have always secretly added the secret ingredient to the bolognese and then let myself be praised for the particularly delicious taste. But of course I’d love to share the recipe with you.

Easy Spaghetti Bolognese: World’s Best Recipe

So, it’s now time to reveal the “secret” ingredient. It is Cinnamon. Hard to believe, but cinnamon harmonizes extremely well with tomato and brings out its flavors perfectly. Believe me, cinnamon takes your bolognese to a whole other level in terms of flavor.

But the right consistency of the bolognese is also very important so that it tastes good right away. Thanks to the chopped tomatoes, the sauce is not runny, but nice and creamy. Instead of strained tomatoes, we round off the sauce with tomato paste.

Ingredients for 2 people :

• 300g spaghetti
• 1 large onion
• 2 cloves of garlic
• 3-4 carrots
• 300g minced meat
• 1 tin chopped tomatoes
• 3 tbsp tomato paste
• a little cinnamon
• some oregano
• olive oil
• salt and pepper

And this is how it works :

Heat the oil in a pan. Peel and dice the onion and fry it in the pan until translucent. Crush the garlic with a garlic press and add to the onions. Mix the garlic and onions and then fry again briefly. Now add the minced meat to the pan and fry until crumbly. Season with salt and pepper. Now peel the carrots, cut them into small pieces and add them to the pan.

As soon as the minced meat and carrots are sufficiently browned, deglaze everything with the chopped tomatoes. Add the entire contents of the tin to the pan and mix everything together. If you feel that there is not enough sauce, add a little more water to the pan. If you like and still have time, you can also add a few fresh tomatoes. Bring everything to the boil briefly.

In the meantime, you can start making the pasta. Bring water to the boil in a large pot, add enough salt and cook the spaghetti for about 8-10 minutes until it is “al dente”. If you don’t know how many spaghetti to cooked, use a pasta portioner.

Now the sauce gets its final, but very important, touch. Lower the heat and add the tomato paste. Add more salt and pepper and a little oregano. Finally, add the cinnamon. Take about a pinch and taste the whole thing first. If you don’t like it enough, you can add a little more cinnamon. Then let everything simmer again briefly on a low heat.

Then drain the pasta and put it on a plate. Pour the Bolognese sauce over it with a ladle. If you like, you can sprinkle some Parmesan cheese on top. 

Enjoy your meal !

 Spaghetti Bolognese: Vegetarian version

If you don’t eat meat, you don’t have to give up our Spaghetti Bolognese. There are two ways you can still cook this delicious Italian classic. Either you opt for variant 1 and simply replace the minced meat with vegetables.

In this case, use 5-6 carrots instead of the 3-4 given in the recipe. In addition, chop two large courgettes. Fry the vegetables with the onion and garlic and then prepare the sauce as described above.