Ultimate Spaghetti Bolognese
Pasta fanatics! I have come to you with a wonderfully delicious pasta dish! The Ultimate Spaghetti Bolognese is a flavorful dish that fills your tummy. It is an impressive addition to your table.
My ultimate spaghetti Bolognese has my special Turkish Persian twist. It is very creamy and very moist. The pasta is al dente and the meat sauce is so hearty; a perfect combination of pasta, meat, and spices. Once you try it, I guarantee you'll ask for seconds and thirds.
Spaghetti Bolognese is an OMG Amazing Meal!
Pasta dishes are insanely famous around the world for decades. It is incredibly versatile, so whenever and however you cook it, you will get a super tasty meal. The pasta absorbs whatever ingredients you add to it and gives back thousand times more delicious flavors!
As always, I like to add a personal touch to my dishes, so I have created this flavorful Spaghetti Bolognese over time. I have added a few hidden ingredients to give it a Turkish Persian taste that takes this dish to the next level. It is an aromatic combination of oregano, turmeric, garlic, pepper paste, tomato puree, and pomegranate molasses; the star of the show.
Pro Tips You Must Know
When cooking pasta, do not use parboiled water from a kettle for example. Start with tap water and salt, then let it boil.
Pasta should be cooked one minute less than what it says on the packet because it will be added to the hot sauce where it will continue to cook.
Save the pasta water because you will need it to mix spaghetti and meat sauce to get that glossy creamy texture.
When pasta is cooked, drain and wash it under cold tap water to stop the cooking process and keep the pasta al dente.
Carefully Choose Ingredients for the Spaghetti Bolognese!
Oregano: I am more than delighted to use the homegrown oregano that my mum dries in the summer sun. It enhances the taste and the aroma of the spaghetti.
Minced beef meat: Choose 85 % high-quality beef meat. You need some fat in the meat to get a moist texture. If you get meat with less than 5% fat, you need to increase the amount of olive oil that you use.
Pul Biber: It is the Turkish Aleppo pepper from the Turkish store. Get it for that special Turkish taste.
Biber Salçası: This is the Turkish sweet pepper paste. It is a must to get the ultimate taste of spaghetti Bolognese. You can choose the hot paste but then skip the hot chilli flakes.
Tomato paste: I highly recommend using pure organic tomato puree. If not, you can get double concentrate tomato puree to get the beautiful color you see in the photos.
Garlic: You can never go wrong with the garlic that you add to spaghetti Bolognese. I am a great fan of garlic in recipes and fortunately, it pairs perfectly with spaghetti. It enhances the flavors of almost every pasta dish. Hope you like garlic as much as I do!
Surprise them with an Italian Dinner Table!
If you are planning a fancy eye-catching dinner table, prepare some spaghetti Bolognese for a hearty filling meal. Serve one or more side dishes to please your family and guests.
Spaghetti Bolognese pairs perfectly with garlic bread. Serve some bruschetta. If you like to add pesto to your dinner table, check this video for 3 Simple Recipes with Using Pesto.
The dinner table is never ready without salads. Prepare some Roasted aubergine Corn Avocado Pesto Pasta Salad, garden salad with Italian dressing, or any other salad you like.
To perfect your Italian meal, you must serve the very luscious Italian dessert; Classic Tiramisu Recipe. A combination of delicious flavors on one table! Amazing!
Check Out How to Perfect You Spaghetti Bolognese!
In a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil and let it sizzle. Then, add the finely chopped onions to the meat and sauté.
Add the chopped garlic to the skillet, mix well and sauté for a minute.
Now, add the spices and mix them well till they incorporate with the meat.
Add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.
Add one cup of water and let it come to a light boil.
Add the pomegranate molasses; the star of the show and mix it with the meat sauce. Let it simmer for 2 minutes.
Add the single cream and mix well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together.
Cook the pasta al dente, then drain it and keep the pasta water for later.
Mix the spaghetti and the meat sauce together.
While mixing, add around little pasta water to get that loose shiny, not watery texture.
What a mouthwatering dish! You will get a 5 star rating!
Frequently Asked Questions
Can Spaghetti Bolognese be vegan?
What type of pasta can be used with Bolognese sauce?
What can I do with leftover spaghetti Bolognese?
The Ultimate Spaghetti Bolognese with a Persian and Turkish Twist
Get ready for a rich flavorful meat sauce with al dente pasta that will be ready in less than 40 minutes! Click here to watch the video!
What You Need to Perfect your Bolognese
For the Spaghetti and Meat Sauce
- Spaghetti
- Minced Beef
- Olive oil
- Medium white onion
- Medium red onion
- Garlic cloves
- Turkish sweet pepper paste or hot pepper paste
- Double concentrate tomato puree
- Pomegranate molasses
- Single cream
For the spices
- Turmeric
- Pul Peber; Turkish Aleppo pepper
- Black pepper
- Chili flakes
- Salt
- Dried oregano
The Easy Clear Steps
Put water with 2-3 tablespoons of salt in a pot to boil using tap water.
Meanwhile, in a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil. Let it sizzle for 2 minutes.
Then, add the finely chopped onions to the meat and sauté. Now, add the chopped garlic to the skillet, mix well and sauté for a couple of minutes.
Time for the spices. Add the turmeric, Turkish Aleppo pepper, black pepper, chilli flakes, salt, and dried oregano. Mix them well till they incorporate with the meat. Now, add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.
Attention! If you use hot pepper paste, do not add the chili flakes or it will be extremely hot.
Add one cup of water. After a light boil, add the pomegranate molasses and mix it with the meat sauce. Let it simmer for 2 minutes, then add the single cream and mix it well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together. The meat sauce is now ready, so set it aside.
Now, the water in the pot has come to a boil. It is time to cook the spaghetti. Let it cook for one minute less than the time required on the package.
Drain the pasta and keep the water for later use. Wash the spaghetti with cold water so it stops cooking and you prevent it from being sticky.
Now, mix the spaghetti and the meat sauce together. While mixing, add around 1/2 cup of pasta water to get that loose shiny, not watery texture.
Top it with some parmesan and serve it with your favorite salad. What a mouthwatering dish!
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- 500 grams spaghetti
- 500 grams beef (90-95%)
- 1/2 cup olive oil
- 1 red onion (medium, finely chopped)
- 1 white onion (medium, finely chopped)
- 4 large garlic cloves (6 medium cloves, finely chopped)
- 1 tablespoon double concentrate tomato puree (or organic tomato puree)
- 1 1/2 tablespoon pomegranate molasses
- 150 milliliters single cream
- 1/2 teaspoon turmeric
- 1 1/2 teaspoon Turkish Aleppo pepper (Pul Biber)
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes
- 1 teaspoon salt
- 2 teaspoons dried organo
- 2 tablespoons Biber Salcaci (Turkish sweet or hot pepper paste)
Put water with 2-3 tablespoons of salt in a pot to boil using tap water.
Meanwhile, in a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil. Let it sizzle for 2 minutes.
Then, add the finely chopped onions to the meat and sauté. Now, add the chopped garlic to the skillet, mix well and sauté for a couple of minutes.
Time for the spices. Add the turmeric, Turkish Aleppo pepper, black pepper, chilli flakes, salt, and dried oregano. Mix them well till they incorporate with the meat. Now, add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.
Add one cup of water. After a light boil, add the pomegranate molasses and mix it with the meat sauce. Let it simmer for 2 minutes, then add the single cream and mix it well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together. The meat sauce is now ready, so set it aside.
Now, the water in the pot has come to a boil. It is time to cook the spaghetti. Let it cook for one minute less than the time required on the package.
Drain the pasta and keep the water for later use. Wash the spaghetti with cold water so it stops cooking and you prevent it from being sticky.
Now, mix the spaghetti and the meat sauce together. While mixing, add around 1/2 cup of pasta water to get that loose shiny, not watery texture.
Top it with some parmesan and serve it with your favorite salad. What a mouthwatering dish!
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
