Sauce Bolognese


I noticed different reactions by people in Europe vs US when I tell them that one of my hobbies is cooking. In Europe they will ask me: “Which country’s cuisine do you prefer cooking?” In US: “What’s your signature dish?”

Well, it is easier for me to answer the first question, because it is fairly broad and with cooking I am not limited to just one dish. It is not easy to answer the latter one. But if I really had to decide on a signature dish, it would be Pasta Bolognese.

Why? I love simple dishes. I love Italian food. I love meat. I love Pasta. All in all a perfect dish. And, I developed a recipe which I do not want to change under any circumstances. I have tested it already many times and my guests were always super-satisfied. So, I am happy, guests are happy -> best conditions for a signature dish.


  • Clarified Butter
  • Sugar
  • Sweet Paprika Powder
  • 4 bay leafs
  • Bunch Fresh Thyme
  • Oregano
  • Basil
  • Tomato paste
  • Pepper
  • Salt
  • 2 Onions, chopped
  • 4 Cloves of Garlic, chopped
  • 4 Celery Stalks, chopped
  • 4 Carrots, chopped
  • 850g Tomato Puree
  • 850g Canned Peeled Tomatoes
  • 700g Minced Beef
  • 300g Salsiccia (with Fennel)
  • Bacon Rinds
  • 500 ml Beef Stock
  • 400 ml Red Wine
  • Parmesan cheese


Roast the chopped vegetables in clarified butter for about 10 min. Roast the minced meat and the plucked Salsiccia either after the veggies or in a seperate pan for at least 10 – 15 min, until brownly toasted and add a good dash of sugar and some tomato paste. Add the vegetables, the spices/herbs, bacon rinds, tomato puree and peeled tomatoes, beef stock and 200 ml wine. Let it cook for at least 2h, add wine from time to time and also 5 min before you are going to serve it. Take out the bacon rinds, thyme and bay leafs before serving. Serve with Parmesan cheese.


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