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The Vegeta couisine team had great pleasure in watching the production of tortelline, tortelloni, gnocchi, canelloni, lasagne, tagliatelle made by the magic palms of the trattoria “Annamaria” in Bologna… And after wards, could anyone resist tasting these wonderful products with a real Bolognese sauce?


400 g pasta (broad noodles, penne, spaghetti or gnocchi)
4 tablespoons olive oil
30 g butter
250 g beef mince
50 g bacon, chopped
1 onion, finely chopped
1 carrot, grated
20 g celery root, grated
150 g tomatoes, chopped
1 tablespoon tomato paste
2 cloves garlic, crushed
ground pepper
pinch ground nutmeg
1/2 teaspoon oregano
bay leaf
100 ml white wine
1 tablespoon Parmesan cheese, grated
1 tablespoon Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons90 min

  • 1 Preheat the oil and butter in a saucepan with thicker base, and then fry the minced meat.
  • 2 Add the bacon, onion, carrot, celery root and garlic and braise for few minutes.
  • 3 Mix in the chopped tomatos, pinch of salt, Vegeta Gourmet Stock Powder, and braise for about 10 minutes.
  • 4 Add the tomato paste, nutmeg, oregano, bay leaf, pepper and wine.
  • 5 Cook over low heat for about one hour, adding water when necessary.
  • 6 Cook pasta in boiled salty water and drain.


Pour the sauce over cooked pasta and serve with grated parmesan cheese.

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