Spaghetti Bolognese Recipe

I absolutely love this spaghetti Bolognese recipe because it turns my kitchen into a cozy Italian escape, filling the air with the rich aroma of simmering spices and hearty ingredients. Plus, the combination of tender minced beef and savory tomato sauce over al dente spaghetti is just the kind of comfort food that makes any day instantly better—especially when topped with a generous handful of Parmesan!

I adore cooking. Spaghetti Bolognese is a staple in my kitchen.

I rely on a recipe that calls for 400g of dried spaghetti to serve four hungry people. The sauce is what makes this dish transcendent.

I drive the flavor profile deep and wide: I use a pound or so of ground beef but also a country-style pork sausage, which is stuffed full of really good seasonings. I hardly ever serve this without first pairing it with a 2017 Chianti Classico.

Ingredients

Spaghetti:
An abundant supply of carbohydrates, bestowing energy and a sense of fullness.

Olive Oil:
Comprises nutritious lipids, advancing cardiovascular wellness and taste profundity.

Onion:
Contributes natural sweetness and depth; abundant in antioxidants.

Garlic:
Provides sharp flavors, boosts immunity.

Carrots:
Delivers sweetness and crunch; rich in vitamin A and fiber.

Celery:
Packs a nutritional punch; low in calories, high in dietary extras: fiber, vitamins, minerals.

Minced Beef:
A vital protein supply, crucial to constructing muscle.

Tomato Paste:
Concentrated taste and lycopene; improves sauce thickness.

Ingredient Quantities

• 400g spaghetti
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 100g carrots, finely chopped
• 100g celery, finely chopped
• 500g minced beef
• 2 tablespoons tomato paste
• 400g canned tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 100ml red wine (optional)
• Salt and pepper, to taste
• Parmesan cheese, grated (to serve)

Instructions

1. Prepare the spaghetti per the manufacturer’s guidelines, then drain and put it aside.

2. In a large pan, warm the olive oil over medium heat. Finely chop the onion and add it to the pan. Sauté the onion until it becomes translucent, which should take about 5 minutes.

3. In a pan, combine the pressed garlic, finely chopped carrots, and finely chopped celery. Sauté for an additional 5 minutes, or until the vegetables are tender.

4. Raise the heat to medium-high and add the ground beef. Brown the beef all over, breaking it up with a spoon as you go along.

5. Add the tomato paste and cook for 2 minutes to cover the beef and vegetables.

6. Add the canned tomatoes, together with the oregano and basil, to the pot. If you’re using it, now’s the time to add the red wine. Stir everything together to combine.

7. Decrease the heat to low, put the lid on, and allow the sauce to continue cooking gently for 30–40 minutes, stirring every now and then to keep the sauce from sticking to the bottom. When the sauce is thickened and your house has just the right amount of good-smelling aromas, season it with salt and pepper.

8. When the sauce has thickened to your preference, perform a final seasoning check and adjust as necessary.

9. Split the serving of spaghetti and put it in plates. Then, top it with the Bolognese sauce.

10. Top with scattered grated Parmesan cheese. Enjoy!

Equipment Needed

1. Large pot
2. Colander
3. Large pan
4. Wooden spoon
5. Knife
6. Cutting board
7. Measuring spoons
8. Can opener
9. Grater
10. Ladle (for serving)

FAQ

• Q: Can I use ground turkey instead of minced beef?Q: Can ground turkey be used in place of minced beef to make a lighter version of this dish?
• Q: Is the red wine necessary?The red wine is optional and adds depth of flavor; however, you can omit it or substitute it with beef broth for a completely non-alcoholic option.
• Q: What can I use instead of canned tomatoes?Fresh tomatoes can be used, but their incorporation may yield a flavor that is fresher and less concentrated than the soup’s traditional essence. To remedy that situation, the recipe offers an easy method for transforming fresh tomatoes into a tomato soup base that can be poured into the waiting bowl.
• Q: How can I make this recipe gluten-free?To make gluten-free spaghetti, use spaghetti made out of gluten-free flour. Ensure that all other ingredients are gluten-free labeled.
• Q: How can I make this dish vegetarian?A: Replace the minced beef with a plant-based ground meat alternative or use lentils for an equally pleasing texture.
• Q: Can the sauce be made in advance?A: Yes, you can prepare the sauce a day in advance and keep it in the fridge. The flavor melds happening overnight take this sauce to another level.
• Q: What’s the best way to reheat leftovers?Reheat in a saucepan over low heat, using water or broth to adjust the consistency if necessary.

Substitutions and Variations

You can swap out spaghetti for whole wheat spaghetti or for zoodles (zucchini noodles). Both are healthier options than traditional spaghetti.
Replace olive oil with avocado oil or canola oil, if you prefer.
Ground beef: Ground turkey or lentils make for a vegetarian alternative.
Canned tomatoes can be substituted with fresh tomatoes or passata.
Beef broth or balsamic vinegar can be used as non-alcoholic replacements for red wine.

Pro Tips

1. Layer the Flavor with Herbs For enhanced flavor, add the oregano and basil in two stages – first while cooking the tomatoes, and again at the end for a fresher herb taste.

2. Emphasize Aromatics After adding the tomato paste, let it cook for a bit longer, around 3-4 minutes, to deepen its flavor and develop a slightly caramelized taste, which will add richness to the sauce.

3. Wine Reduction If using red wine, add it before the tomatoes and let it reduce by half. This ensures the alcohol cooks off and the flavor concentrates, adding depth to the Bolognese.

4. Cheese Boost For an extra touch of umami, consider adding a small Parmesan rind to the sauce while it simmers. Remove it before serving for a subtle yet flavorful enhancement.

5. Pasta Water Trick Reserve some pasta cooking water and stir a small amount into the sauce before serving. The starch in the pasta water helps the sauce cling to the spaghetti for a more cohesive dish.