We are thrilled to share one of our all-time favorite recipes with you—Classic Spaghetti Bolognese. This timeless dish combines a rich, hearty meat sauce with perfectly cooked spaghetti, creating a comforting and satisfying meal that’s perfect for any occasion. Let’s dive into the delicious details and discover how you can master this beloved classic.
Why Spaghetti Bolognese?
Spaghetti Bolognese is more than just a meal, it’s a culinary tradition cherished in homes around the world. The beauty of this dish lies in its simplicity and versatility. Whether you’re cooking for a family dinner, a casual get-together with friends, or just looking to treat yourself, Spaghetti Bolognese is always a hit. The combination of ground beef, tomatoes, and aromatic vegetables simmered to perfection creates a sauce that’s rich in flavor and texture.
The Ingredients
The key to a great Spaghetti Bolognese is high-quality ingredients. Here’s what you’ll need:
For the Bolognese Sauce:
- ground beef
- medium onion, finely chopped
- garlic, minced
- carrot, grated
- celery stalk, finely chopped
- crushed tomatoes
- tomato paste
- dried oregano
- dried basil
- bay leaf
- Salt and pepper, to taste
- red wine (optional, for added depth of flavor)
- beef or chicken broth
- olive oil
- sugar (to balance acidity)
- whole milk or heavy cream (optional, for a richer sauce)
For the Spaghetti:
- spaghetti
- Salt, for the pasta water
- Grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
The Method
Making Spaghetti Bolognese is straightforward, but there are a few tips and tricks to elevate your dish from good to great. Here’s a step-by-step guide:
1. Prepare the Ingredients:
- Finely chop the onion, mince the garlic, grate the carrot, and finely chop the celery stalk. Having everything prepped and ready to go makes the cooking process smoother and more enjoyable.
2. Sauté the Aromatics:
- In a large, heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Then, add the minced garlic, grated carrot, and chopped celery. Sauté for another 3-4 minutes until the vegetables are softened and fragrant.
3. Cook the Ground Beef:
- Push the sautéed vegetables to the side of the pan and add the ground beef. Cook the beef, breaking it up with a spoon, until it is browned and no longer pink. This should take about 5-7 minutes. Drain any excess fat if necessary.
4. Build the Sauce:
- Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Add the crushed tomatoes, dried oregano, dried basil, bay leaf, and a pinch of salt and pepper. Pour in the red wine (if using) and beef or chicken broth. Stir well to combine.
5. Simmer the Sauce:
- Bring the sauce to a gentle simmer. Reduce the heat to low and let the sauce simmer gently, uncovered, for at least 30 minutes. Longer simmering (up to 2 hours) will deepen the flavors. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a bit more broth or water. If it’s too thin, let it simmer longer uncovered.
6. Adjust Seasonings:
- Taste the sauce and adjust the seasoning with more salt, pepper, or a pinch of sugar if the sauce is too acidic. For a richer sauce, stir in the whole milk or heavy cream and let it simmer for another 5 minutes.
7. Cook the Spaghetti:
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti, reserving a cup of pasta water.
8. Combine and Serve:
- If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency. Serve the Bolognese sauce over the cooked spaghetti. Garnish with freshly grated Parmesan cheese and fresh basil or parsley.
Tips for the Best Spaghetti Bolognese
- Quality Ingredients: Use high-quality beef, tomatoes, and fresh herbs for the best flavor.
- Slow Cooking: The longer you simmer the sauce, the richer and more developed the flavors will be.
- Pasta Water: The reserved pasta water contains starch, which helps the sauce adhere to the pasta better.
- Leftovers: Spaghetti Bolognese tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Spaghetti Bolognese is a classic dish that brings warmth and comfort to any table. By following this detailed recipe, you can create a delicious, hearty meal that’s sure to become a favorite in your household. At Wild Food Journey, we’re passionate about sharing healthy, flavorful recipes that inspire you to cook and enjoy good food. Try this recipe and let us know how it turns out!
Classic Spaghetti Bolognese
Course: DinnerCuisine: ItalianDifficulty: Easy4-6
servings15
minutes2
hours600-700
kcalIngredients
1lb (450g) ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium carrot, grated
1 celery stalk, finely chopped
2 cans crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
salt and pepper to taste
1/2 cup red wine (optional, for added depth of flavor)
1 cup beef broth
2 tablespoons olive oil
1 teaspoon sugar, optional for balance of acidity
1/4 cup whole milk or heavy cream (optional, for a richer sauce)
1 lb (450g) spaghetti
Grated Parmesan cheese, for serving
fresh basil or parsley for serving, optional.
Directions
- Finely chop the onion, mince the garlic, grate the carrot, and finely chop the celery stalk. Measure out the crushed tomatoes, tomato paste, and other ingredients so they’re ready to go.
- In a large, heavy-bottomed pan, heat the olive oil over medium heat.
Add the finely chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, grated carrot, and chopped celery. Sauté for another 3-4 minutes until the vegetables are softened and fragrant. - Push the sautéed vegetables to the side of the pan and add the ground beef.
Cook the beef, breaking it up with a spoon, until it is browned and no longer pink. This should take about 5-7 minutes.
Drain any excess fat if necessary. - Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the crushed tomatoes, dried oregano, dried basil, bay leaf, and a pinch of salt and pepper.
Pour in the red wine (if using) and beef or chicken broth. Stir well to combine. - Bring the sauce to a gentle simmer.
Reduce the heat to low and let the sauce simmer gently, uncovered, for at least 30 minutes. Longer simmering (up to 2 hours) will deepen the flavors. Stir occasionally to prevent sticking.
If the sauce becomes too thick, add a bit more broth or water. If it’s too thin, let it simmer longer uncovered. - Taste the sauce and adjust the seasoning with more salt, pepper, or a pinch of sugar if the sauce is too acidic.
For a richer sauce, stir in the whole milk or heavy cream and let it simmer for another 5 minutes. - While the sauce is simmering, bring a large pot of salted water to a boil.
Add the spaghetti and cook according to the package instructions until al dente.
Drain the spaghetti, reserving a cup of pasta water. - If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Serve the Bolognese sauce over the cooked spaghetti.
Garnish with freshly grated Parmesan cheese and fresh basil or parsley. - Serve immediately while hot and enjoy the comforting flavors of this classic Italian dish.
Notes
- Quality Ingredients: Use high-quality beef, tomatoes, and fresh herbs for the best flavor.
Slow Cooking: The longer you simmer the sauce, the richer and more developed the flavors will be.
Pasta Water: The reserved pasta water contains starch, which helps the sauce adhere to the pasta better.
Leftovers: Spaghetti Bolognese tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
