Description
A delicious and hearty spaghetti Bolognese recipe that’s perfect for a family meal.
Ingredients
Scale
- 400g (14 oz) spaghetti
- 500g (1 lb) ground beef or ground pork
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 800g (28 oz) canned diced tomatoes
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Prepare the Bolognese Sauce: In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes. Add the ground beef (or pork) to the skillet. Cook until browned, breaking up the meat with a wooden spoon. Stir in the tomato paste and cook for an additional 2 minutes. Pour in the red wine (if using) and simmer for about 5 minutes until it reduces slightly. Add the canned tomatoes and beef stock to the meat mixture. Stir in the oregano and basil. Season with salt and pepper to taste.
- Simmer: Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. The flavors will meld together and the sauce will thicken.
- Combine and Serve: Toss the cooked spaghetti with the Bolognese sauce until well coated. Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- For a richer flavor, allow the sauce to simmer longer, up to an hour.
- Add a pinch of sugar if the sauce tastes too acidic.
- For a twist, include a bay leaf during simmering and remove it before serving.
- Substitute ground meat with a plant-based alternative for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg