Bolognese spice mix

The balanced bouquet of flavors and aromas in the Bolognese spice mix is ​​characteristic for the rich and sophisticated Northern Italy. It is created specifically for long and slow cooking of red meats, transforming them into mouth-melting pleasure for the palate. It is extremely suitable for pasta sauces with meat.


basil, garlic, carrots, black pepper, marjoram, oregano, onion, celery, rosemary, thyme

Net weight: 30 g

    Emilia Romana cuisine

    Emilia Romana is a part of northern Italy, known for its culinary traditions. Products such as Parmigiano Reggiano, Prosciutto di Parma, Balsamic Vinegar of Modena and Grana Padano are known worldwide. 

    Bologna, as the center of the region, has given its name to two of the world’s most famous recipes – Pasta Bolognese and Lasagna Bolognese, derived from the authentic tagliatelle with ragu and lasagna with ragu. Other famous recipes from the region are tortellini in broth, tigelle sandwiches with pesto Modenese and panini sandwiches with mortadella.

    Quick Bolognese pasta

    • 500 g minced meat
    • 500 g dried pasta (penne, rigatoni, conchiglie, etc.)
    • 400 g tomatoes/tomato passata
    • 2 tbsp. Bolognese spice mix
    • oil
    • parmesan
    • salt and black pepper
    • parsley (optional)
    1. Grate the parmesan on a fine grater.
    1. Heat over medium to high heat 2 tbsp. oil and cook the minced meat with some salt until it turns golden - about 10 minutes.
    2. Add tomatoes/tomato passata, bring to a boil and cook for a minimum 10 minutes. If you cook longer, add some water.
    3. Mix in 2 tbsp. Bolognese Spice mix and 1 tsp. salt.
    4. Add pasta and 1 liter water. Bring to a boil and cook the pasta at least 30% longer than indicated on the package or until the sauce thickens and the pasta is cooked.
    5. Serve the pasta sprinkled with grated parmesan cheese and fresh parsley.

    Cheese and mushroom lasagna

    • 500g mushroom
    • lasagna sheets
    • 400g tomatoes/tomato passata
    • 4 tbsp. Bolognese spice mix
    • cheese of choice - provolone, ricotta, parmesan or other
    • salt and black pepper
    • oil
    1. Finely chop the mushrooms.
    2. Cut/grater the cheeses (depending on how soft they are).
    1. Heat a dry pan to high heat and add chopped mushrooms. Cook them until the water they release evaporates - about 15 minutes, stirring often.
    2. Add 5 tbsp. oil to the mushrooms and cook for 5-10 minutes until they get golden.
    3. Pour tomatoes/tomato passata, bring to a boil and cook for a minimum 10 minutes. If you cook longer, add some water. The sauce should not be very thick.
    4. Mix in 2 tbsp. Bolognese Spice mix and salt to taste.
    5. Put some sauce on the bottom of a baking tray and spread evenly. Cover with a layer of lasagna sheets and add more sauce on top. Scatter pieces of mozzarella, grated parmesan and a few dollops of ricotta. In the same manner create 3-4 additional layers, finishing with a layer of sauce and cheese (not lasagna sheets).
    6. Bake in a preheated to 200°C oven for about 25-30 minutes.
    7. Take out of the oven and wait at least 10 minutes before slicing and serving.
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