You love spaghetti Bolognese. You love mocha tiramisu. But having them together? That sounds like pure chaos—or, in this case, pure genius. The rich, slow-cooked meat sauce clings to the perfectly al dente pasta, bringing comfort in every bite. Then comes dessert, a bold mocha tiramisu with layers of espresso-soaked ladyfingers and creamy mascarpone. It’s a flavor rollercoaster, balancing savory, sweet, and coffee-infused decadence. This isn’t just dinner—it’s a full Italian experience with an unexpected caffeine kick. If you’re ready to ruin boring meals forever, buckle up—this one’s going to change your standards.
Spaghetti Bolognese with Mocha Tiramisu
A classic Italian dinner featuring rich spaghetti Bolognese, followed by bold mocha tiramisu—because ending a meal without dessert should be illegal.
Ingredients
For the Spaghetti Bolognese:
- 12 oz spaghetti because twirling is part of the experience
- 1 lb ground beef or a beef-pork mix for extra richness
- 1 small onion finely chopped (because flavor starts here)
- 2 cloves garlic minced (no explanation needed)
- 1 can 14 oz crushed tomatoes (don’t skimp on quality)
- 2 tbsp tomato paste for deep flavor
- ½ cup red wine yes, you can sip some while cooking
- 1 tsp dried oregano classic Italian vibes
- 1 tsp dried basil because we’re fancy
- ½ tsp red pepper flakes for a little heat
- ½ tsp salt adjust to taste
- ¼ tsp black pepper balance, people
- 1 tbsp olive oil for sautéing like a pro
- ¼ cup grated Parmesan non-negotiable
For the Mocha Tiramisu:
- 1 cup strong brewed coffee or espresso for a real caffeine hit
- 2 tbsp coffee liqueur optional, but highly recommended
- 1 cup mascarpone cheese don’t substitute, just trust me
- ½ cup heavy cream for that silky texture
- ¼ cup granulated sugar just enough sweetness
- 1 tsp vanilla extract for depth
- 12 ladyfinger biscuits the foundation of greatness
- ¼ cup cocoa powder for that final dusting
- ½ tsp instant espresso powder to intensify the mocha magic
Instructions
For the Spaghetti Bolognese:
- Heat olive oil in a saucepan over medium heat.
- Sauté onions and garlic until soft and fragrant.
- Add ground beef and cook until browned.
- Pour in red wine and let it reduce slightly.
- Stir in crushed tomatoes, tomato paste, and seasonings.
- Simmer on low heat for at least 45 minutes, stirring occasionally.
- Boil spaghetti according to package instructions.
- Drain pasta, toss with sauce, and sprinkle with Parmesan.
For the Mocha Tiramisu:
- Brew strong coffee and mix it with coffee liqueur.
- Whisk mascarpone, sugar, vanilla, and heavy cream until smooth.
- Dip ladyfingers into coffee mixture (quickly, so they don’t turn to mush).
- Layer soaked ladyfingers in a baking dish.
- Spread mascarpone mixture evenly over the top.
- Repeat layers, finishing with mascarpone on top.
- Dust with cocoa and instant espresso powder.
- Refrigerate for at least 2 hours before serving.
Notes
Nutritional Values (Per Serving)
Spaghetti Bolognese
Calories: 520Total Fat: 22g
Saturated Fat: 8g
Carbohydrates: 55g
Fiber: 4g
Protein: 30g
Mocha Tiramisu
Calories: 350Total Fat: 18g
Saturated Fat: 10g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Calcium: 12%
- Potassium: 10%
- Vitamin B12: 8%
- Magnesium: 7%
Additional Notes/Tips to Enhance the Flavor of the Recipe
- Use fresh pasta for an even better spaghetti experience.
- Let the Bolognese sauce simmer longer if you have time—flavor deepens with patience.
- Swap red wine for beef broth if you don’t use alcohol.
- Make tiramisu a day ahead for the best texture.
- Dust with shaved dark chocolate for extra indulgence.
