Spaghetti Bolognese
User Reviews
4.6
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
618 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Spaghetti Bolognese
Description
This Spaghetti Bolognese features lean ground beef browned with onion and garlic, then simmered with tomato paste and red wine to develop depth. Crushed tomatoes and fresh basil build the sauce’s body, while oregano and red pepper flakes add aromatic and mild heat notes. Salt and black pepper season throughout.
The sauce is cooked covered on low heat to meld flavors and tenderize the meat. Just before serving, stirring in heavy cream softens acidity and enriches the texture. The sauce’s consistency can be adjusted with pasta water for desired sauciness.
Spaghetti noodles are cooked al dente and tossed with the sauce to absorb flavor. Topping with grated Parmesan cheese and fresh basil adds sharpness and freshness. This dish serves well as a filling entree suitable for family meals.
Notes mention that fresh basil is preferred but dried can substitute. Beef or vegetable broth can replace wine if omitted. Increasing cream yields a richer sauce, and pasta shape can be varied with adjusted cooking times.
Ingredients
- 1 pound spaghetti uncooked
- 2 tablespoons olive oil
- 1 pound ground beef extra lean
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tablespoon oregano dried
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 cup red wine
- 28 ounces crushed tomatoes (1 can)
- 2 tablespoons basil chopped
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup heavy cream
- ½ cup Parmesan Cheese grated
- 2 tablespoons basil chopped, for garnish
Instructions
- Cook the spaghetti according to package instructions. Keep the pasta water, in case needed for sauce.
- Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.
- Add the onion and garlic and cook for another 3 minutes until the onion softens.
- Add the oregano, red pepper flakes, tomato paste and stir. Stir in the red wine and cook for about 5 minutes until most of the liquid has cooked off.
- Add the crushed tomatoes, basil and season with salt and pepper. Stir and bring to a boil, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.
- Stir in the heavy cream and adjust for seasoning if needed. If your sauce is too thick add some of the pasta water to thin it out.
- Add the spaghetti to the pot and toss well with the sauce. Top with Parmesan cheese and basil. Serve immediately.
Notes
- Fresh basil improves the sauce’s flavor, but dried basil may be used in half the amount if needed.
- If red wine is omitted, substitute with beef or vegetable broth to maintain depth in the sauce.
- For a richer texture, increase the heavy cream quantity, balancing to avoid overpowering.
- Spaghetti is traditional, but other pasta shapes such as fettuccine or penne can be used; adjust pasta cooking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 618kcal | 31% |
| Carbohydrates | 72g | 24% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 606mg | 25% |
| Potassium | 984mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 206mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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