This Brazilian Sunday Spaghetti (Macarronada à Bolonhesa) is Brazil’s take on the classic Italian meat sauce, often enjoyed as the centerpiece of a Sunday family meal. Brazilians typically make the sauce richer by starting with a bacon base (the refogado) and frequently topping the assembled dish with generous amounts of cheese before baking it into a hearty casserole.
Brazilian Sunday Spaghetti (Macarronada à Bolonhesa)
| Origin: Brazil (Italian-Brazilian Fusion) | Prep time: 15 minutes |
| Cook time: 60 minutes | Total time: 75 minutes |
| Servings: 4–6 |
Nutrition Information (per serving, approximate)
Calories: 700 kcal
Protein: 45g
Fat: 35g
Carbohydrates: 50g
Ingredients
For the Molho (Meat Sauce)
- 4 slices Bacon, diced (about 2 oz / 60g)
- 1 tbsp Olive Oil
- 1 medium Onion, finely diced1
- 3 cloves Garlic, minced
- 1 lb (450g) Ground Beef (preferably lean)2
- 1 (14 oz / 400g) can Crushed Tomatoes or Tomato Passata
- 2 tbsp Tomato Paste
- 1/2 cup Beef Broth or water
- 1 tsp Dried Oregano
- Salt and Freshly Ground Black Pepper, to taste
For the Pasta and Finish
- 1 lb (450g) Spaghetti (or other long pasta like Fettuccine)
- 1 cup (4 oz / 115g) Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
For Garnish (Optional)
- Chopped Parsley or Cilantro
- Green Olives (sliced, a common Brazilian addition)
Recipe Notes
- The Refogado Base: Starting the sauce with sautéed bacon (refogado) is a distinctly Brazilian technique that adds a depth of smoky, savory flavor to the Bolognese that differs from the Italian version.
- Simmer Time: While you can shorten the cooking, simmering the sauce for at least 45 minutes allows the flavors to deepen and the tomato’s acidity to mellow.
- Cheese: The use of Mozzarella and the final baking step transforms this into the comforting, homestyle Macarronada beloved in Brazil.
Instructions
Part 1: Make the Refogado (Flavor Base)
- Cook Bacon: In a large Dutch oven or pot, cook the diced bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Aromatics: Add the olive oil (if needed) to the bacon fat. Add the diced onion and sauté until soft (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- Brown Beef: Add the ground beef to the pot. Season with salt, pepper, and oregano. Cook, breaking up the meat with a spoon, until the beef is fully browned. Drain any excess fat.
Part 2: Simmer the Molho (Meat Sauce)
- Add Tomatoes: Stir in the tomato paste, cooking it for 1 minute. Add the crushed tomatoes and beef broth. Bring the mixture to a simmer.
- Simmer Sauce: Reduce the heat to low, cover the pot, and let the sauce simmer for 45–60 minutes, stirring occasionally. Taste and adjust seasoning as needed, adding more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
- Finish Sauce: Stir the reserved crispy bacon pieces back into the sauce.
Part 3: Assemble and Bake
- Cook Pasta: While the sauce finishes, cook the spaghetti in a separate pot of heavily salted water until just al dente. Drain well.
- Combine: Return the drained pasta to the empty pasta pot or a large bowl. Pour about 3/4 of the meat sauce over the pasta and toss to coat thoroughly.
- Bake (Optional): Transfer the sauced pasta to a casserole dish. Pour the remaining sauce over the top, then cover evenly with shredded Mozzarella and Parmesan cheese. Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the cheese is melted, golden, and bubbly.
- Serve: Garnish with fresh parsley or cilantro, and serve immediately.
Recipe Equipment
- Large Dutch Oven or Pot (for the sauce)
- Large pot (for cooking pasta)
- Casserole dish (for baking, if opting for the baked version)
- Slotted spoon
- Measuring cups and spoons
Tips, Variations, and Cultural Notes
Preparation Tips & Ingredient Notes
- Pasta Type: Although Spaghetti is common, many Brazilians use short pasta like elbow macaroni (macarrão) or penne for the baked version.
- Vegetable Add-ins: For a classic Brazilian touch, stir in 1/2 cup of canned peas, corn kernels, or sliced green olives during the last 10 minutes of simmering the sauce.
- Requeijão: For an extra creamy sauce (or a Mac and Cheese version), Brazilians often stir in a creamy cheese spread called Requeijão (similar to cream cheese or ricotta) just before baking.3
Recipe FAQs
Q: Why is bacon used in the sauce?
A: The use of cured meat like bacon (toucinho) or even linguiça calabresa (Brazilian smoked sausage) to start the sauce is a common adaptation in Brazilian cuisine, creating the refogado base that gives the dish a unique, savory depth distinct from a purely Italian Bolognese.
Q: Is Macarronada always baked?
A: No, Macarronada (Brazilian Spaghetti) is often simply served immediately after tossing with the sauce. However, the baked, cheese-topped version is particularly popular for large Sunday gatherings or special occasions.
History & Cultural Significance
- Italian Immigration: This dish is a direct result of the large wave of Italian immigration to Brazil, particularly in the states of São Paulo and Rio Grande do Sul, beginning in the late 19th century.4
- Sunday Tradition: Macarronada is often reserved for Sunday lunch (the almoço de domingo), reflecting the Italian tradition of a leisurely, large family meal centered around a slow-cooked pasta dish.5
- Versatility: The term Macarronada in Brazil is used broadly to refer to almost any simple, homestyle pasta dish, reflecting the comfort and versatility of noodles in Brazilian daily life.
Source: Adapted from traditional Brazilian Macarronada recipes.
