Lynoucha's style Spaghetti Bolognese

Ingredients

• 400 g Spaghetti (cooked al dente)
• 400 g Ground beef (15 % fat)
• 2 stems Spring onions (crushed or finely chopped)
• 2 cloves Garlic cloves (crushed)
• 2 units Carrots (cut into very small dice)
• 200 g Button mushrooms (finely chopped)
• 2 tbsp Extra virgin olive oil (for cooking the vegetables)
• 1 tsp Salt (to taste)
• ½ tsp Ground black pepper (to taste)
• ¼ tsp Espelette pepper (optional, to add heat)
• 10 cl Water (to deglaze the sauce)
• 1 tsp Sugar (balances the acidity of the tomato)
• ½ tsp Smoked paprika (optional, adds a smoky note)
• 1 bundle Herb bundle (thyme, bay leaf, parsley) (remove before serving)
• 2 tbsp Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the vegetables

   Crush the spring onions with the garlic using a manual chopper or finely chop them. Cut the carrots into julienne strips then into very small dice. Finely chop the mushrooms in the same way.

   Time: PT5M

2. Sauté the vegetables

   Heat 2 tbsp of olive oil in the sauté pan over medium heat. Add the onions, garlic, carrots and mushrooms. Salt, pepper and add the Espelette pepper. Cook while stirring regularly for 15 minutes until the vegetables are tender and lightly browned.

   Time: PT15M

   Temperature: Medium

3. Add the meat

   Add the ground meat to the sauté pan. Break it up with the spatula and cook for 5 minutes, stirring constantly until it is nicely browned.

   Time: PT5M

   Temperature: Medium

4. Deglaze and flavor

   Pour 10 cl of water into the sauce, add the sugar and smoked paprika (if using). Stir, then add the herb bundle. Cover the pan and let simmer over medium‑low heat for 20 minutes.

   Time: PT20M

   Temperature: Medium-low

5. Cook the spaghetti

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions (about 10 minutes) until al dente. Reserve 2‑3 ladles of cooking water, then drain the pasta.

   Time: PT10M

   Temperature: 100°C

6. Combine pasta and sauce

   Transfer the spaghetti into the sauté pan containing the Bolognese sauce. Add the reserved cooking water ladles to make the sauce silky. Stir gently and heat for another 2‑3 minutes so the pasta absorbs the sauce.

   Time: PT3M

   Temperature: Medium

7. Plating and finishing

   Serve the spaghetti in shallow bowls. Sprinkle with chopped fresh parsley and, if desired, an extra drizzle of olive oil. Accompany with a piece of grated Parmesan if you wish.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spaghetti: penne, fusilli
• Instead of Ground beef: ground veal, beef‑pork mix
• Instead of Spring onions: white onion
• Instead of Carrots: zucchini
• Instead of Button mushrooms: porcini, shiitake
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Espelette pepper: Cayenne pepper
• Instead of Sugar: honey
• Instead of Smoked paprika: sweet paprika
• Instead of Herb bundle (thyme, bay leaf, parsley): Herbes de Provence

Equipment Needed

• Chef's knife
• Cutting board
• Sauté pan or large skillet
• Wooden spoon or spatula
• Pot for pasta
• Colander or skimmer
• Ladle (optional)
• Liquid measure (measuring cup) (optional)
• Grater or manual chopper (optional)
• Serving bowl (optional)

Critical Steps — Do Not Skip

• Sauté the vegetables until tender (step 2)
• Cook the meat until nicely browned (step 3)
• Simmer the sauce with the herb bundle for 20 minutes (step 4)

Chef Tips from the Video

• Using spring onions gives a milder and slightly sweet flavor
• The herb bundle can be replaced with fresh herbs like basil or rosemary to vary the aromas

Troubleshooting

Storage

Refrigerator: Store the sauce in an airtight container for 3‑4 days.

Freezer: The sauce freezes very well; portion and keep up to 3 months.

Room temperature: Cooked pasta can stay at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and gently reheat before serving
• Pasta can be cooked al dente, cooled and stored in the refrigerator for a quick meal