Spaghetti Bolognese
Spaghetti Bolognese is a delicious and comforting dish that many people love. It comes from Bologna, a city in Italy known for its tasty food. This classic recipe combines spaghetti noodles with a rich and savoury meat sauce.
The sauce is made with ground beef, tomatoes, onions, carrots, and a hint of garlic, slowly simmered to bring out the flavours. A splash of red wine or broth adds depth to the sauce, making it even more delicious.
Spaghetti Bolognese is perfect for a family dinner or when you want to impress your guests with a hearty meal. It’s easy to make, and you can customize it to suit your taste, whether you prefer a mix of meats or a vegetarian version.
In this blog post, I’ll guide you through each step of making this dish. You can create a spaghetti Bolognese that everyone will love. Grab your apron and let’s get cooking!
Ingredients for Spaghetti Bolognese
1. Spaghetti:
Spaghetti is a long, thin pasta that is perfect for holding onto the rich Bolognese sauce. It’s the classic choice for this dish, providing a satisfying bite with every forkful.
2. Ground Beef:
Ground beef is the heart of the Bolognese sauce. It adds a savoury and rich flavour that makes the sauce hearty and filling. You can also use a mix of beef and pork for extra depth.
3. Onion:
Chopped onions give the sauce a sweet and aromatic base. They add flavour and a bit of texture to the sauce, making it more delicious.
4. Garlic:
Garlic adds a wonderful aroma and enhances the flavour of the sauce. A couple of cloves are all you need for a tasty kick.
5. Carrot:
Finely chopped carrots add a hint of sweetness to the sauce. They balance the acidity of the tomatoes and make the sauce more flavourful.
6. Crushed Tomatoes:
Crushed tomatoes are the base of the sauce, providing a rich tomato flavour. They make the sauce thick and luscious, perfect for coating the pasta.
7. Tomato Paste:
Tomato paste intensifies the tomato flavour and adds a deep, savoury taste to the sauce. It helps thicken the sauce, making it even more satisfying.
8. Red Wine/Broth:
Red wine adds depth and complexity to the sauce. It enhances the flavours and makes the sauce taste richer. If you prefer, you can use beef broth instead.
9. Olive Oil:
Olive oil is used for sautéing the vegetables and adding a smooth, silky texture to the sauce. It’s a staple in Italian cooking and brings everything together.
10. Dried Oregano and thyme:
These dried herbs add an earthy and aromatic flavour to the sauce. They bring out the classic Italian taste that makes Spaghetti Bolognese so special.
11. Salt and Pepper:
Salt and pepper are essential for seasoning the sauce. They enhance the natural flavours of the ingredients and make the dish delicious.
12. Worcestershire Sauce (Optional):
Worcestershire sauce adds a touch of umami and depth to the sauce. It’s optional but can enhance the overall flavour.
13. Parmesan Cheese:
Freshly grated Parmesan cheese is the perfect topping for Spaghetti Bolognese. It adds a salty and nutty flavour that complements the sauce wonderfully.
How to store the cooked spaghetti in the refrigerator?
Boil the spaghetti until it reaches the texture of firm to the bite. This prevents it from becoming mushy when reheated. Use a colander to drain the spaghetti completely, removing all excess water. Spread the spaghetti out on a baking sheet or large plate to cool. This helps stop the cooking process and prevents clumping. Drizzle about 1 tablespoon of olive oil per 400 gms of pasta. Use tongs to gently toss the spaghetti, ensuring each strand is coated evenly. This prevents sticking and adds a slight flavour.
Transfer the oiled spaghetti into airtight containers or sealable plastic bags. This keeps the pasta fresh and prevents it from absorbing fridge odours. If you plan to use the spaghetti in separate meals, portion it out before storing it. This makes reheating easier and more efficient. Once cooled and coated, place the spaghetti in the refrigerator. Use within 3-5 days to maintain optimal freshness and texture.
Spaghetti Bolognese
Ingredients
For the Spaghetti:
- 300 g spaghetti
- Salt for pasta water
For the Bolognese Sauce:
- 3 tbsp olive oil
- 3 cloves of garlic
- 1 yellow onion finely chopped
- 1 carrot peeled and finely chopped
- 500 g mix of beef and pork for a richer flavour or ground beef
- 200 ml beef stock or red wine
- 3 tbsp tomato paste
- 800 g crushed tomatoes
- 1 tsp oregano
- ½ tsp thyme
- ½ tbsp brown sugar
- 1 tbsp Worcestershire sauce optional, for added depth
- 1 ½ tbsp pepper
- Salt
To Serve:
- Freshly grated Parmesan cheese
- Crusty bread or garlic bread optional
Instructions
- In a large, deep skillet or saucepan, heat the oil over medium heat.
- Add the chopped garlic, onion and carrot. Cook for 5-7 minutes until the vegetables are soft and translucent.
- Add the beef and pork mixture (or ground beef) to the skillet.
- Increase the heat to medium-high and cook the meat until it's browned and no longer pink, breaking it up with a spoon as it cooks.
- Stir in the tomato paste and cook for about 2 minutes, allowing it to caramelize slightly.
- Add the crushed tomatoes and beef stock (see notes) to the skillet.
- Stir in the dried oregano, dried thyme, Worcestershire sauce, pepper and sugar.
- Check the salt content before adding more, since the stock often contains enough salt.
- Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 30-45 minutes. The longer you simmer, the richer the flavour. Stir occasionally.
Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until done.
- Drain the spaghetti and set aside.
- Toss the cooked spaghetti with the Bolognese sauce, ensuring the pasta is well coated. However, this step is optional. You can also serve them separately.
- Serve immediately with freshly grated Parmesan cheese and garnish with fresh basil leaves if desired.
- Pair with crusty bread or garlic bread for a complete meal.
Notes
- The longer you cook the sauce, the more the flavours will meld together. Simmering for at least 45 minutes allows the wine to fully integrate into the sauce.
- Red wine can be used in place of beef broth in a Spaghetti Bolognese recipe. Wine adds a rich depth of flavour to the sauce and can enhance the overall taste of the dish. Add the wine after browning the meat and before adding tomatoes or broth. This allows the alcohol to evaporate, leaving behind the rich flavours.
