Description
This classic Spaghetti Bolognese recipe delivers a rich and flavorful meat sauce simmered to perfection. Featuring a blend of ground beef, aromatic vegetables, tomatoes, and herbs, this hearty Italian dish is perfect for a comforting family dinner. Slow simmering enhances depth of flavor, while optional Parmesan and parsley toppings complete the dish.
Ingredients
Scale
For the Sauce
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (brown, yellow, or white)
- 1 lb (500g) beef mince (ground beef) or half pork, half beef
- 1/2 cup (125 ml) dry red wine (substitute water or beef broth/stock)
- 2 beef bouillon cubes, crumbled or granulated beef bouillon
- 800g (28 oz) can crushed tomato or tomato passata
- 2 tbsp tomato paste
- 2 tsp white sugar (if needed)
- 2 tsp Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme or 1/2 tsp dried thyme or oregano
- 3/4 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
For the Pasta and Garnish
- 400 g (13 oz) dried spaghetti
- Parmesan cheese, for serving (optional)
- Finely chopped parsley, for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or deep skillet over medium-high heat. Add the finely chopped onion and minced garlic, cooking them for about 3 minutes until they become light golden and softened, releasing their fragrant aroma.
- Brown the Beef: Increase heat to high and add the ground beef to the pot. Break the meat up using a spoon and cook until it is fully browned with no pink remaining, ensuring even cooking.
- Reduce Wine: Pour in the dry red wine and bring the mixture to a simmer. Let it cook for about 1 minute while scraping the bottom of the pot to release any browned bits; this step evaporates the alcohol and deepens the flavor.
- Add Remaining Ingredients and Simmer: Stir in the crumbled beef bouillon, crushed tomatoes, tomato paste, sugar (if using), Worcestershire sauce, bay leaves, thyme, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to medium so it bubbles gently. Let it cook uncovered for 20 to 30 minutes, stirring occasionally. Add water as needed if the sauce becomes too thick for your liking.
- Optional Slow Simmer for Enhanced Flavor: For an even richer Bolognese, add 3/4 cup water, cover the pot with a lid, and reduce heat to very low. Let the sauce simmer gently for 2 to 2.5 hours, stirring every 30 minutes. After slow cooking, uncover and simmer for an additional 20 minutes to thicken the sauce as desired.
- Adjust Seasoning: Taste the sauce and add more salt if needed to balance flavors perfectly.
- Cook Spaghetti and Serve: Cook the dried spaghetti according to package instructions until al dente. Drain and serve the sauce generously over the spaghetti. For added flavor, toss the sauce with the pasta before plating. Garnish with Parmesan cheese and finely chopped parsley if desired.
Notes
- Note 1: Using a mix of pork and beef adds extra flavor to the sauce.
- Note 2: If you don’t have bouillon cubes, beef broth or stock can be used as a substitute.
- Note 3: White sugar balances the acidity of the tomatoes but can be omitted if you prefer.
- Note 5: Slow simmering the sauce develops a deeper, more complex flavor but requires additional time.
- Note 6: For slow cookers, cook on low for 6-8 hours after browning the meat and sautéing the aromatics.
