Description
This classic Spaghetti Bolognese recipe offers a rich and hearty Italian meat sauce simmered to perfection with aromatic vegetables, herbs, and a splash of wine. It’s served over perfectly cooked al dente spaghetti and finished with creamy milk and Parmesan cheese, making it an irresistible meal for any occasion.
Ingredients
Scale
Meat Sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 lb (450g) ground beef
- 1/4 cup tomato paste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup whole milk or cream
Pasta
- 12 oz (340g) spaghetti
To Serve
- Grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion, diced carrot, and celery. Cook for 5–6 minutes until the vegetables soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Brown the Beef: Add the ground beef to the pan, breaking it apart with a spoon as it cooks. Continue browning until fully cooked and no longer pink. If there’s excess fat, drain it off for a leaner sauce.
- Incorporate Tomato Paste: Mix in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly which enhances the depth of flavor.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes and red wine if using. Stir in the dried oregano, dried basil, salt, and pepper. Combine everything thoroughly.
- Simmer the Sauce: Lower the heat to a gentle simmer and cook uncovered for 25–30 minutes. Stir occasionally to thicken the sauce and meld the flavors.
- Finish with Milk or Cream: Stir in the whole milk or cream to add richness and soften the acidity of the tomatoes. Simmer for another 5 minutes and adjust salt and pepper to taste.
- Cook Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain well but reserve a little pasta water if desired for thinning the sauce later.
- Combine or Serve: Toss the cooked spaghetti with some Bolognese sauce or plate the pasta and spoon the sauce generously on top.
- Garnish and Serve: Serve hot, sprinkled with grated Parmesan cheese and garnished with fresh basil or parsley for a fragrant finish.
Notes
- Red wine is optional, but it adds a rich depth of flavor to the sauce.
- For a thicker sauce, continue simmering longer to reduce further.
- Use fresh herbs if available for the garnish to enhance aroma and taste.
- Leftover Bolognese sauce freezes well and tastes even better the next day.
- To make this dish gluten-free, substitute regular spaghetti with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
