Best way to grow your perfect Spaghetti Bolognese
This classic Spaghetti Bolognese recipe delivers a rich, savory, and satisfying meal. It's perfect for a comforting dinner and can be scaled up to feed a crowd or for meal prepping.
Equipment
- large pot or Dutch oven
- spoon
- colander
- grater
Ingredients
For the Bolognese Sauce
- 1 tbsp olive oil
- 500 g ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 medium celery stalks, finely chopped
- 2 cloves garlic, minced
- 800 g canned crushed tomatoes
- 250 ml beef broth
- 125 ml red wine (optional)
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
For Serving
- 300 g spaghetti
- Parmesan cheese, grated for serving
Garnish
- Fresh basil leaves optional
Instructions
Cooking Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat, then add the ground beef and cook until browned, breaking it up with a spoon.
- Drain any excess fat from the pot, then add the chopped onion, carrots, and celery, cooking until softened for about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant, then pour in the red wine (if using) and simmer until it has mostly evaporated.
- Add the crushed tomatoes, beef broth, dried oregano, and bay leaf, stirring everything together.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 45 minutes, or up to 2 hours, stirring occasionally.
- Season the bolognese with salt and pepper to taste, removing the bay leaf before serving.
- While the sauce simmers, cook the spaghetti according to package instructions until al dente.
- Drain the spaghetti and serve hot, topped with generous amounts of bolognese sauce and grated Parmesan cheese, garnished with fresh basil if desired.
Notes
For an even richer flavor, let the bolognese simmer for a longer period, adding a splash of water or broth if it gets too thick. This recipe can easily be doubled and frozen for future meals.