Print

Spaghetti Bolognese

Spaghetti Bolognese
Print Recipe

This authentic Spaghetti Bolognese recipe combines lean ground beef, fresh vegetables, and traditional Italian herbs to create a rich, flavorful meat sauce served over tender spaghetti. Easy to prepare and perfect for family meals, this classic Italian dish offers comforting warmth with every bite.

Ingredients

Scale

Meat and Vegetables

  • 500g lean ground beef
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, freshly minced

Tomato and Liquids

  • 400g crushed tomatoes (canned)
  • 2 tbsp tomato paste
  • 125ml red wine
  • 250ml beef broth

Other Ingredients

  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 400g spaghetti
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Prepare Your Ingredients: Dice the onion, carrot, and celery into fine pieces. Mince the garlic cloves finely to release their full flavor during cooking. Measure out your dried herbs and pour the red wine ready for later. Having everything prepped before heating the pan streamlines the cooking process.
  2. Sauté the Vegetables: Heat olive oil in a large pan over medium heat. Add the diced onion, carrot, and celery, cooking until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute to build the foundation of flavor in the sauce.
  3. Brown the Ground Beef: Add the ground beef to the pan with the softened vegetables. Break it apart with a wooden spoon and cook until browned and cooked through, about 8-10 minutes. Proper browning develops the deep, savory taste essential for great Spaghetti Bolognese.
  4. Add Liquids and Simmer: Pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Stir in crushed tomatoes, tomato paste, beef broth, and dried herbs. Season with salt and pepper, then bring the mixture to a boil. Reduce heat and let it simmer gently for at least 45 minutes, stirring occasionally to allow flavors to meld beautifully.
  5. Cook the Spaghetti: While the sauce simmers, cook your spaghetti in salted boiling water according to package instructions until al dente. Drain the pasta and reserve a cup of pasta water — perfect for adjusting the sauce consistency if needed.
  6. Combine and Serve: Mix the drained spaghetti with a generous amount of Bolognese sauce. If the sauce is too thick, add some reserved pasta water to reach your preferred consistency. Serve immediately, topped with freshly grated Parmesan cheese for the ideal finishing touch.

Notes

  • Use fresh vegetables and herbs to enhance the sauce’s brightness and aroma.
  • Simmer the sauce slowly to deepen flavors and thicken the texture perfectly.
  • Don’t rush browning the beef to develop rich, caramelized flavors.
  • If tomatoes are too acidic, add a pinch of sugar to balance the flavor.
  • Let the sauce rest for a few minutes off the heat before serving to intensify flavors.

Nutrition

Keywords: Spaghetti, Bolognese, Italian, meat sauce, pasta, homemade, traditional

Find it online: https://ninagourmet.com/spaghetti-bolognese/