Classic Spaghetti Bolognese Recipe
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Classic Spaghetti Bolognese Recipe
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My friends say my grandmother's recipe is the best spaghetti bolognese they've ever had. It's generous enough to feed the family and have leftovers for another day.
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Ingredients
For the sauce:
- 1 tablespoon olive oil
- 3 trips of bacon diced
- 1 large onion chopped
- 2 large carrots peeled and chopped
- 1 talk celery finelly chopped
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 pinch ground cinnamon recommended
- ¼ teaspoon ground nutmeg recommended
- 1 pound lean ground beef
- ½ pound Italian sausage removed from casings
- 2 tablespoons tomato paste
- ½ cup red wine
- 28 oz crushed tomatoes
- 14 oz can petite diced tomatoes
- 1 cup stock or broth or water
- 2 teaspoons sugar
- ¼ cup heavy cream or half & half optional
- 1 tablespoon unsalted butter
Serve with:
- 1 pound Spaghetti
- 1 cup freshly grated parmesan
Instructions
- In a large pot, heat the oil over medium-high heat. Add the chopped bacon and cook, stirring frequently, for about 5 minutes. Do not drain.
- Add the onions, carrots and celery and cook, stirring, until tender, about 5-7 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.
- Add the beef and sausages, and cook, stirring, until no longer pink, for another 5 minutes. Add the tomato paste, stir to incorporate. Add the wine and mix in well to deglaze any "bits" that might be at the bottom of the pan. Continue to cook for about 3 minutes until most of the wine liquid has evaporated and a thick sauce remains.
- Add the canned tomatoes, broth, and sugar and bring to a boil.
- Reduce the heat to medium-low and let it simmer while you go about your business for about an hour to an hour and a half (yes, that long). Make sure you come back every fifteen minutes or so to stir so that nothing is stuck at the bottom of the pot (this is one of the reasons I love a good enamel coated cast iron pot).
- While you cook the pasta (or in the final 15 minutes), add the cream (if using), and butter. Stir well, and simmer for 2 minutes. Remove from the heat and cover to keep warm until ready to serve.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
To serve:
- Serve pasta in a shallow plate. Laddle sauce over the top, and combine. Spinkle parmesan over the top.
- Allow sauce to cool completely before freezing or storing.
Notes
- This recipe yields enough bolognese sauce for 12 when served with pasta. We noted 8 servings in this recipe because 1lb of pasta serves 8. You can cook more or freeze extras for another time in ½ cup increments of sauce per person.
Nutrition Information
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Serving
1 serving
Calories
526kcal
(26%)
Carbohydrates
58g
(19%)
Protein
29g
(58%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
72mg
(24%)
Sodium
779mg
(32%)
Potassium
945mg
(27%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
3010IU
(60%)
Vitamin C
17mg
(19%)
Calcium
233mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 526kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 779mg | 32% |
| Potassium | 945mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 3010IU | 60% |
| Vitamin C | 17mg | 19% |
| Calcium | 233mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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