Few dishes evoke the comforting essence of home-cooked meals quite like a classic spaghetti bolognese. This beloved Italian-inspired staple has found its way into kitchens around the world, celebrated for its rich, hearty flavors and simple, satisfying ingredients. Whether you’re preparing dinner for the family or hosting a casual get-together with friends, a slow-simmered bolognese sauce over perfectly cooked spaghetti is always a crowd-pleaser.
In this recipe, we’ll walk you through creating a traditional bolognese that balances savory ground beef, aromatic vegetables, tomatoes, and a hint of red wine for depth. It’s a dish that’s both timeless and adaptable, offering plenty of room for personal touches while staying true to its rustic roots. Get ready to fill your kitchen with the mouthwatering aroma of this cozy classic—your taste buds will thank you.
Classic Spaghetti Bolognese Recipe
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Servings: 4-6
Ingredients:
For the Bolognese Sauce:
500g ground beef (80/20 lean to fat ratio)
2 tablespoons olive oil
1 large onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
800g canned crushed tomatoes
1 cup red wine (optional)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
For the Pasta:
500g dried spaghetti
Salt for pasta water
For Serving:
Freshly grated Parmesan cheese
Fresh basil leaves
Extra virgin olive oil
Instructions:
1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
2. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened but not browned.
3. Add minced garlic and cook for another minute until fragrant.
4. Increase heat to medium-high and add ground beef. Break it up with a wooden spoon and cook until browned, about 8-10 minutes.
5. Add tomato paste and cook for 2 minutes, stirring constantly.
6. If using, add red wine and let it reduce by half, about 5 minutes.
7. Add crushed tomatoes, bay leaves, oregano, and thyme. Season with salt and pepper.
8. Bring to a simmer, then reduce heat to low. Cover partially and cook for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavor.
9. About 15 minutes before serving, bring a large pot of water to boil. Add salt generously.
10. Cook spaghetti according to package instructions until al dente.
11. Reserve 1 cup of pasta water before draining.
12. Toss the cooked spaghetti with the desired amount of sauce, adding a splash of pasta water if needed to help the sauce coat the pasta.
Serving:
Divide among plates and top with freshly grated Parmesan cheese
Garnish with fresh basil leaves
Drizzle with extra virgin olive oil if desired
Cooking Tips:
1. The key to a good Bolognese is slow cooking – don’t rush the process.
2. Finely dice the vegetables for a smoother sauce.
3. Don’t skip browning the meat – it adds crucial flavor.
4. Season gradually throughout cooking, tasting as you go.
5. Always reserve some pasta water before draining – it helps create a silky sauce.
6. For best results, let the sauce rest for 15 minutes before serving.
Storage:
The sauce can be stored in an airtight container in the refrigerator for up to 4 days.
It can be frozen for up to 3 months.
Optional Variations:
Add milk or cream at the end for a richer sauce
Include pancetta or bacon with the ground beef
Add a pinch of nutmeg for depth of flavor
Use a mixture of ground beef and pork for more complexity
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