Ah, Spaghetti Bolognese—a classic Italian-style pasta dish with rich, meaty tomato sauce. Here’s a solid recipe you can make at home:
Ingredients (Serves 4–6)
For the sauce:
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1 lb (450 g) ground beef (or a mix of beef and pork)
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1 medium onion, finely chopped
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2–3 cloves garlic, minced
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1 carrot, finely diced
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1 celery stalk, finely diced
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1 can (28 oz) crushed tomatoes or tomato sauce
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2 tablespoons tomato paste
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon dried thyme (optional)
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½ cup red wine (optional, adds depth)
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Salt and pepper, to taste
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2 tablespoons olive oil
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Optional: pinch of sugar to balance acidity
For the pasta:
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12 oz (340 g) spaghetti
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Grated Parmesan cheese, for serving
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Fresh basil or parsley, for garnish
Instructions
1. Cook the base
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Heat olive oil in a large skillet or pot over medium heat.
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Add onions, carrots, and celery. Cook 5–7 minutes until softened.
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Add garlic and cook 30 seconds until fragrant.
2. Brown the meat
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Add ground beef to the vegetables.
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Cook until browned, breaking it apart with a spoon.
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Season with salt, pepper, and optional herbs.
3. Simmer the sauce
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Stir in tomato paste, crushed tomatoes, and red wine (if using).
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Bring to a gentle boil, then reduce heat to low.
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Simmer uncovered for 20–30 minutes, stirring occasionally, until thickened.
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Taste and adjust salt, pepper, or add a pinch of sugar if the sauce is too acidic.
4. Cook the spaghetti
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Meanwhile, cook spaghetti according to package instructions.
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Drain and set aside.
5. Serve
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Spoon Bolognese sauce over spaghetti.
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Top with grated Parmesan and fresh basil or parsley.
Tips
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For extra flavor, you can simmer the sauce longer (even 1–2 hours) on low heat—Bolognese only gets better with time.
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You can also add a splash of milk or cream at the end for a richer, smoother sauce.
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Leftovers taste amazing and can be frozen for future meals.
If you want, I can give a Crock-Pot / slow-cooker version that makes this Bolognese super easy and hands-off, perfect for a busy day.