Spaghetti With Olive-Walnut-Bolognese Recipe

Name: Spaghetti With Olive-Walnut-Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g walnuts (5 1/4 ounces); 1 onion; 80 g green olives, without stones (3 ounces); 2 carrots; 300 g minced beef (10 5/8 ounces); 1 tablespoon olive oil; 3 tablespoons tomato paste; 2 sprigs sage; 250 ml red wine (1 cup); 200 ml beef stock; salt; pepper; nutmeg; 50 g grated parmesan cheese (1 3/4 ounces); 500 g spaghetti (18 ounces)

Servings: persons

150 g walnuts (5 1/4 ounces)
1 onion
80 g green olives, without stones (3 ounces)
2 carrots
300 g minced beef (10 5/8 ounces)
1 tablespoon olive oil
3 tablespoons tomato paste
2 sprigs sage
250 ml red wine (1 cup)
200 ml beef stock
salt
pepper
nutmeg
50 g grated parmesan cheese (1 3/4 ounces)
500 g spaghetti (18 ounces)

1
Preheat oven to 200C/390F
2
Put walnuts in a tin and toast in the preheated oven for 4-5 minutes until skin can easily be removed.
3
Rub the nuts in a clean kitchen towel until most of the skin is removed.
4
Chop the nuts roughly.
5
Keep 1 or 2 tbsp of the nuts for garnish.
6
Peel the onion and finely chop it.
7
Slice the olives.
8
Peel the carrots and finely cube them.
9
Heat a skillet.
10
When hot, add the minced beef and fry it for 3-4 minutes.
11
Add nuts, onion, olives, carrots, tomato paste and one sage sprig (leave it as it is).
12
Fry for 2-3 minutes, stirring frequently.
13
Add red wine and stock and cook for 30 minutes.
14
Stir from time to time and check if you need to add more liquid.
15
The finished product should be a thick sauce.
16
Season with salt, pepper and nutmeg.
17
Remove the sage sprig.
18
Mix reserved nuts with Parmesan.
19
Finely chop the leaves of the remaining sage sprig and add it to the nut and Parmesan mixture.
20
Cook the spaghetti in lots of salted water for 8 to 10 minutes or until they are cooked.
21
Drain them well.
22
Add spaghetti to the sauce and mix well.
23
Serve immediately in individual plates and sprinkle with the nut-Parmesan-sage topping.
24
Enjoy!

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 g walnuts (5 1/4 ounces), 1 onion, 80 g green olives, without stones (3 ounces), 2 carrots, and more.

Yes, Spaghetti With Olive-Walnut-Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Olive-Walnut-Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions