20-Minute Spaghetti Bolognese
User Reviews
5
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Prep Time
5 mins
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Cook Time
18 mins
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Total Time
23 mins
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Servings
4 to 5 servings
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Calories
551 kcal
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Course
Main Course
20-Minute Spaghetti Bolognese
Description
The recipe starts with cooking finely diced onion and minced garlic in olive oil until translucent, then browning seasoned ground beef crumbles. Tomato paste is stirred in and caramelized slightly to deepen flavor, followed by the addition of dry red wine and Worcestershire sauce to create a sauce base. Meanwhile, spaghetti is cooked to just shy of al dente in salted boiling water.
The sauce reduces as it simmers, concentrating flavors without a long cooking time. This approach yields a meat sauce with savory notes from the wine and umami enhancement from Worcestershire sauce. The texture combines tender noodles and a slightly thickened, flavorful beef sauce.
Serve the Bolognese topped with optional Parmesan cheese. This dish fits well as a quick, hearty dinner paired with a simple side salad or garlic bread. It provides a practical way to enjoy classic flavors without a long simmer.
If desired, use your preferred lean ground beef, and red wine can be substituted with water for a milder sauce. The recipe emphasizes timing and prep coordination to complete in about 20 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely diced, medium
- 2 garlic minced or pressed, cloves
- ½ teaspoon salt divided
- 8 ounces ground beef *
- 12 ounces spaghetti noodles
- ¼ cup tomato paste 2 tablespoons (99g
- 1 cup red wine dry
- 2 teaspoons Worcestershire sauce
- Parmesan Cheese optional for topping
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 any lean ground beef available, ranging from 75% to 95% lean.
- Cabernet Sauvignon is recommended for the red wine, though Merlot or Pinot Noir work well.
- Replacing wine with water results in a milder sauce flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 5 servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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