Whole-Wheat Spaghetti Bolognese Recipe

Name: Whole-Wheat Spaghetti Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g carrots; 50 g celery root; 50 g parsley roots; 2 onions, chopped; 2 garlic cloves, chopped; 1 tablespoon olive oil; 550 g ground beef; 2 slices smoked bacon or 2 slices pancetta, chopped; 500 g tomato puree; 4 tablespoons red wine; 400 ml beef stock, from 1 cube; 2 fresh bay leaves; 5 -6 sprigs fresh thyme; 1 teaspoon ground black pepper; 500 g whole wheat spaghetti; 40 g grana padano or 40 g parmesan cheese, grated

Servings: persons

100 g carrots
50 g celery root
50 g parsley roots
2 onions, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
550 g ground beef
2 slices smoked bacon or 2 slices pancetta, chopped
500 g tomato puree
4 tablespoons red wine
400 ml beef stock, from 1 cube
2 fresh bay leaves
5 -6 sprigs fresh thyme
1 teaspoon ground black pepper
500 g whole wheat spaghetti
40 g grana padano or 40 g parmesan cheese, grated

1
Make soffritto (mirepoix or Holy trinity) from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender.
2
Briefly saute onions and garlic in olive oil, add soffritto and saute over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally.
3
Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon.
4
Add the tomato puree, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper.
5
Cook the spaghetti (al dente) according to packet instructions. Drain, but save about 1/2 cup of the cooking water.
6
Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.

773

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 100 g carrots, 50 g celery root, 50 g parsley roots, 2 onions, chopped, and more.

Yes, Whole-Wheat Spaghetti 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!

Whole-Wheat Spaghetti Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions