Cannabis Spaghetti Bolognese

Ingredients

• 400 g 400 g Spaghetti
• 500 g 500 g Ground beef
• 1 große 1 große Onion
• 3 3 Garlic cloves
• 1 1 Carrot
• 2 Stangen 2 Stangen Celery
• 2 EL 2 EL Tomato paste
• 700 ml 700 ml Passata (tomato sauce)
• 150 ml 150 ml Red wine (dry)
• 200 ml 200 ml Beef broth
• 2 2 Bay leaves
• 1 TL 1 TL Oregano dried
• 3 EL 3 EL Olive oil
• nach Geschmack nach Geschmack Salt and pepper
• 50 g 50 g Parmesan grated
• 1–2 TL je Portion 1–2 TL je Portion Cannabis Olive Oil (cold)

Instructions

1. 1
   Finely dice onion, garlic, carrot, and celery. Sauté in a large pot with olive oil over medium heat for 5–6 minutes until softened.
2. 2
   Add ground beef and brown over high heat until nicely browned — roasting flavors are essential for authentic Bolognese.
3. 3
   Stir in tomato paste and toast for 2 minutes. Deglaze with red wine and let reduce briefly.
4. 4
   Add passata and beef broth. Add bay leaves and oregano, stir everything together.
5. 5
   Reduce to low heat and simmer the ragù gently for at least 40 minutes — longer is better for intensity. Stir occasionally.
6. 6
   Cook spaghetti according to package directions al dente. Before draining, reserve 1 cup pasta water.
7. 7
   Remove bay leaves. Season sauce with salt and pepper. Add pasta water as needed for a silkier consistency.
8. 8
   Place spaghetti in deep bowls, ladle Bolognese over. Sprinkle with Parmesan.
9. 9
   Drizzle Cannabis Olive Oil in a thin stream over the finished plated dish — heat would degrade cannabinoids.

Pro Tips

• True Bolognese requires time: 2+ hours simmering transforms good ragù into great.
• Pasta water (starch-rich) binds the sauce and helps it coat the noodles.
• Always add Cannabis Olive Oil cold — never cook it in. 1 tsp per person is enough.
• Leftovers taste even better next day: refrigerate ragù overnight.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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