Spaghetti Bolognese
User Reviews
5
Spaghetti Bolognese
Description
Spaghetti Bolognese begins with sautéing garlic and onion in olive oil until softened, adding depth to the sauce base. Ground beef is then browned to develop flavor. Red wine is incorporated early and simmered briefly to cook off alcohol while deglazing the pan. The sauce includes crushed tomatoes, tomato paste, Worcestershire sauce, sugar to balance acidity, and herbs such as bay leaves and thyme for aromatic notes.
The sauce simmers uncovered for 20 to 30 minutes, allowing flavors to meld and the sauce to thicken, with optional longer, low heat slow-cooking for tender meat and richer taste. Seasoning with salt and pepper is adjusted to taste. The sauce is traditionally tossed with cooked spaghetti to coat the noodles evenly.
This version offers flexibility with ground beef or a beef-pork mix for juiciness and flavor. It pairs well with grated Parmesan and optional garnishes like parsley. The sauce improves with longer cooking and is often better the next day.
Variations include adding finely chopped carrots and celery or smoked bacon for extra flavor. A slow cooker method is also suggested to deepen taste and tenderness. Use quality canned tomatoes and adjust sugar to balance tomato acidity.
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion , finely chopped (brown, yellow or white)
- 1 lb / 500g ground beef OR half pork, half beef (Note 1, beef mince is synonym
- 1/2 cup (125 ml) red wine sub water or beef broth/stock, dry
- 2 beef bouillon cube crumbled OR granulated beef bouillon (Note 2
- 800g / 28 oz crushed tomato or tomato passata, canned
- 2 tbsp tomato paste
- 2 tsp white sugar , if needed (Note 3)
- 2 tsp Worcestershire sauce
- 2 bay leaves dried
- 2 thyme or 1/2 tsp dried thyme or oregano, sprigs, fresh
- 3/4 tsp kosher salt cooking salt
- 1/2 tsp black pepper
To Serve
- 400 g / 13 oz spaghetti , dried
- Parmesan Cheese and finely chopped parsley (optional)
Instructions
- Sauté - Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
- Cook beef - Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Reduce wine - Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Simmer - Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
- Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 - 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)
- Taste and add more salt it desired. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per steps below.
Tossing Sauce and Spaghetti (optional, Note 4)
- Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
- Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
- Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.
- Divide between bowls. Garnish with parmesan and parsley if desired.
Notes
- A mixture of beef and pork mince can increase juiciness and flavor.
- Use beef stock cubes or granulated bouillon to enrich the sauce if desired.
- Adding sugar balances sourness from canned tomatoes; adjust by taste.
- Worcestershire sauce adds umami and complexity.
- Slow-simmering on very low heat for 2+ hours deepens flavor and tenderness.
- Adding finely chopped carrots and celery with onion enhances the sauce base.
- Bacon or pancetta can be sautéed with onions for smokier taste.
- Soy sauce or red chili can be added for additional flavor and heat variations.
- Double large batches and brown meat in smaller portions for even cooking.
- Slow cooker method: brown meat, reduce wine, then cook sauce on low for 6 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 396g | |
| Calories | 510cal | 26% |
| Carbohydrates | 53.2g | 18% |
| Protein | 40.9g | 82% |
| Fat | 12.6g | 19% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 143mg | 48% |
| Sodium | 368mg | 15% |
| Potassium | 1046mg | 22% |
| Fiber | 2.7g | 11% |
| Sugar | 8.4g | 17% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 34.7mg | 39% |
| Calcium | 40mg | 4% |
| Iron | 22.1mg | 123% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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