20-Minute Spaghetti Bolognese

Name: 20-Minute Spaghetti Bolognese
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 to 5 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion; 2 garlic cloves; ½ teaspoon salt; 8 ounces ground beef; 12 ounces spaghetti noodles; ¼ cup plus 2 tablespoons tomato paste (99g); 1 cup dry red wine; 2 teaspoons Worcestershire sauce; Parmesan Cheese

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
23 mins
Servings
4 to 5 servings
Calories
551 kcal
Course
Main Course
Cuisine
Italian, American

20-Minute Spaghetti Bolognese

Jack Kelley

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This quick and easy version of spaghetti bolognese can be made in around 20 minutes with pantry staples.

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Ingredients

Servings

2 tablespoons olive oil
1 medium onion finely diced
2 garlic cloves minced or pressed
½ teaspoon salt divided
8 ounces ground beef *
12 ounces spaghetti noodles
¼ cup plus 2 tablespoons tomato paste (99g)
1 cup dry red wine *
2 teaspoons Worcestershire sauce
Parmesan Cheese optional for topping

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Instructions

Bring a large pot of water to boil for the pasta. Once at a boil, salt generously.
While your water comes to a boil, prep and measure out the rest of your ingredients so they’re ready to go.
In a large skillet, heat olive oil over medium heat. Once hot, add onion, garlic, and ¼ teaspoon of the salt. Cook until the onions are softened and beginning to turn translucent around the edges, 3 to 5 minutes.
Add ground beef and remaining ¼ teaspoon of salt. Use a wooden spoon or spatula to break the beef into crumbles as it cooks. Cook just until the beef is no longer pink on the outside, but is not yet cooked through.
Add your pasta to the pasta water and cook until the pasta is just shy of al dente.
While your pasta cooks, stir the tomato paste into the beef mixture, and cook until it begins to caramelize on the bottom of the pan, 2 to 3 minutes.
Add red wine and Worcestershire sauce and bring to a simmer. Cook, stirring frequently until the mixture reduces down most of the liquid has evaporated, 4 to 6 minutes. If your sauce finishes before the pasta is ready, turn off the heat and let it sit.
Use a heat proof measuring cup to scoop out 1 cup of the pasta water and set aside. Drain pasta or use tongs to scoop the pasta out of the water. Add pasta to the sauce along with the reserved 1 cup of pasta water.
Bring the sauce back to a simmer and cook, stirring frequently, until most of the liquid has been cooked out of the sauce, and it clings to the pasta, 2 to 3 minutes.
Add salt if needed, top with parmesan if desired, and enjoy!

Notes

*Use whatever ground beef you keep on hand. I’ve made this recipe with everything from 75% to 95% lean ground beef.
*I like to use Cabernet Sauvignon here, but Merlot and Pinot Noir are also good options. You can replace the wine with the same amount of water, but the flavor of the sauce will be much more mild.