Description
This classic Spaghetti Bolognese recipe delivers a rich and hearty meat sauce simmered with tomatoes, red wine, and aromatic vegetables, paired perfectly with al dente spaghetti and topped with grated Parmesan and fresh herbs. It’s a comforting Italian favorite that’s easy to make and perfect for family dinners.
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
- 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 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 minced garlic and cook for an additional 1 minute, allowing it to release its aroma without burning.
- Brown the Meat: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the meat is fully browned and no longer pink. Drain excess fat if necessary to keep the sauce from becoming greasy.
- Incorporate Tomato Paste: Stir in tomato paste and cook for 2 minutes, which helps concentrate the flavors and caramelizes the paste slightly.
- Add Tomatoes and Seasonings: Pour in crushed tomatoes and red wine if using. Then add dried oregano, dried basil, salt, and pepper. Stir well to combine all ingredients thoroughly.
- Simmer Sauce: Reduce heat to low and simmer the sauce uncovered for 25 to 30 minutes, stirring occasionally. This allows the sauce to thicken and develop deep, rich flavors.
- Finish with Milk: Stir in whole milk or cream and let the sauce simmer for another 5 minutes, which softens the acidity of the tomatoes and enriches the sauce’s texture. Taste and adjust seasoning as needed.
- Cook Spaghetti: While the sauce simmers, cook spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain well.
- Combine Pasta and Sauce: Toss a portion of the cooked spaghetti with some of the Bolognese sauce or plate the pasta and spoon the sauce generously on top.
- Garnish and Serve: Serve hot, topped with freshly grated Parmesan cheese and garnished with fresh basil or parsley for a burst of color and extra flavor.
Notes
- Red wine is optional but adds depth to the sauce; you can substitute with beef broth or omit for a non-alcoholic version.
- Simmering the sauce uncovered helps thicken it but watch to prevent it from burning or sticking to the pan.
- Use whole milk or cream at the end to mellow out acidity and add creaminess.
- Fresh herbs like basil or parsley provide a bright contrast and enhance presentation.
- For a leaner dish, use lean ground beef or substitute with ground turkey or chicken.
- Leftovers store well in the fridge for up to 3 days or freeze for up to 3 months.
