Spaghetti Bolognese
Spaghetti Bolognese is a classic Italian dish that has became a comfort food around the world. The rich meat sauce combined with perfectly cooked spaghetti makes a satisfying meal.
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.
