Classic Spaghetti Bolognese
A rich and flavorful Italian classic, Classic Spaghetti Bolognese features a hearty meat sauce simmered to perfection, served over perfectly cooked spaghetti. Ideal for a comforting family meal or casual gathering.
Equipment
- Large pot or Dutch oven
- Frying pan
- Wooden spoon
- Colander
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 500 grams ground beef (or a mix of beef and pork
- 1 cup red wine (optional)
- 1 can (400 grams) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 400 grams spaghetti
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Cook the Meat: Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add Wine: If using, pour in the red wine and cook for 2-3 minutes until most of the liquid has evaporated.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, beef broth, bay leaf, oregano, and basil. Season with salt and pepper to taste. Bring to a simmer.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for at least 1 hour, stirring occasionally. The sauce should thicken and develop a deep, rich flavor.
- Cook the Spaghetti: While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Combine and Serve: Remove the bay leaf from the sauce. Toss the cooked spaghetti with the Bolognese sauce or serve the sauce on top of the spaghetti. Garnish with fresh basil or parsley and grated Parmesan cheese if desired.
Notes
- For a richer flavor, you can add a splash of milk or cream to the sauce towards the end of cooking.
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust seasoning to taste, and consider adding a pinch of red pepper flakes for a bit of heat.