Description
This classic Spaghetti Bolognese recipe delivers a rich, hearty meat sauce simmered to perfection and served over al dente spaghetti. Featuring ground beef, aromatic vegetables, tomato paste, and crushed tomatoes, enhanced with herbs and a splash of red wine, this dish is a comforting Italian favorite that’s perfect for a family meal.
Ingredients
Scale
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 lb (450g) ground beef
- 1/4 cup tomato paste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup whole milk or cream
For the Pasta
- 12 oz (340g) spaghetti
For Serving
- Grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion, carrot, and celery, and cook for 5 to 6 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Cook Ground Beef: Add the ground beef, breaking it apart with a spoon or spatula. Cook until browned evenly. Drain any excess fat if necessary to avoid greasiness.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen the flavor and caramelize slightly.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes, optional red wine, dried oregano, dried basil, salt, and pepper. Stir everything together thoroughly.
- Simmer Sauce: Reduce heat to low and let the sauce simmer uncovered for 25 to 30 minutes, stirring occasionally. The sauce should thicken and develop a rich flavor.
- Finish Sauce with Milk or Cream: Stir in the whole milk or cream and simmer for an additional 5 minutes to add creaminess. Taste and adjust seasoning if necessary.
- Cook Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain well.
- Combine or Serve: Toss the cooked spaghetti with some of the Bolognese sauce, or plate the pasta and spoon the sauce on top as preferred.
- Garnish and Serve: Serve the pasta hot, topped with grated Parmesan cheese and garnished with fresh basil or parsley for a delightful presentation.
Notes
- Red wine is optional but adds depth to the sauce’s flavor.
- For a richer sauce, use whole milk or cream as suggested; omit for a lighter version.
- Simmering the sauce uncovered helps thicken it by evaporating excess moisture.
- Drain excess fat after browning the beef to reduce greasiness.
- Fresh herbs can be substituted with dried if fresh aren’t available, but add dried herbs earlier in cooking.
- Leftover sauce freezes well and can be stored up to 3 months.
