Description
This classic Spaghetti Bolognese recipe is a hearty Italian favorite featuring a rich, slow-simmered meat sauce made with ground beef, aromatic vegetables, and a blend of tomatoes, herbs, and a splash of red wine. Perfectly paired with al dente spaghetti and topped with grated Parmesan cheese and fresh herbs, this comforting dish is ideal for family dinners and gatherings.
Ingredients
Scale
Sauce Ingredients
- 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
Pasta and Garnish
- 12 oz (340g) spaghetti
- Grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
- Prepare Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add finely chopped onion, diced carrot, and diced celery. Cook for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
- Brown the Beef: Add the ground beef to the pan, breaking it apart with a spoon. Cook until the beef is well browned and cooked through. If there is excess fat, drain it off to keep the sauce balanced.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen its flavor and enhance the sauce’s richness.
- Add Tomatoes and Seasoning: Pour in the crushed tomatoes and red wine (if using). Season with dried oregano, dried basil, salt, and pepper. Stir well to combine all ingredients thoroughly.
- Simmer Sauce: Reduce the heat to low and let the sauce simmer uncovered for 25 to 30 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken to a rich consistency.
- Add Milk or Cream: Stir in the whole milk or cream and simmer the sauce for another 5 minutes. Adjust seasoning if necessary to achieve the desired flavor balance.
- Cook Spaghetti: While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain the spaghetti thoroughly.
- Combine and Serve: Toss the cooked spaghetti with some of the Bolognese sauce or plate the spaghetti first and spoon the sauce on top as preferred.
- Garnish and Enjoy: Serve the dish hot, topped with grated Parmesan cheese and garnished with fresh basil or parsley for an added burst of flavor and color.
Notes
- Red wine is optional but adds depth to the sauce; you can substitute with beef broth if preferred.
- For a richer sauce, use whole milk or cream; skim milk can be used for a lighter version but may reduce creaminess.
- Make sure to brown the beef well as it develops flavor essential to the sauce.
- Simmering the sauce uncovered helps to thicken and concentrate the flavors.
- You can prepare the sauce a day ahead — flavors improve after resting overnight.
- Use fresh Parmesan cheese for best flavor.
- If you prefer a gluten-free option, substitute traditional spaghetti with gluten-free pasta.
