Spaghetti Bolognese Recipe

Italian · Main course · 75 min total

A classic Italian meat sauce simmered with tomatoes, wine, and herbs, served over al dente spaghetti. This hearty dish is perfect for a comforting family dinner.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 500g ground beef (or half pork, half beef)
• 1/2 cup dry red wine
• 400g canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 400g spaghetti
• Freshly grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until softened, about 5 minutes.
2. Increase heat to medium-high, add ground meat, and cook until browned, breaking it up with a spoon.
3. Pour in red wine, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 2 minutes.
4. Add crushed tomatoes, tomato paste, oregano, salt, and pepper. Stir well, bring to a simmer, then reduce heat to low. Cover partially and cook for 45 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
6. Toss the drained spaghetti with the Bolognese sauce, adding a splash of pasta water if needed to loosen. Serve immediately with grated Parmesan.

Tips

• For a richer flavor, use a mix of ground beef and pork.
• The sauce can be made ahead and refrigerated for up to 3 days, or frozen for 3 months.
• Leftover sauce is great on polenta or in lasagna.

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