Spaghetti Bolognese
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 15 mins
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Servings
6 people
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Calories
351 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Bolognese
Description
The recipe begins by sautéing finely diced or grated onion, carrot, celery, and minced garlic in olive oil until softened, creating a fragrant base. Minced beef is browned thoroughly with warming spices such as allspice, cinnamon, and garlic powder. After draining excess fat, crushed tomatoes, tomato paste, sugar, herbs, bay leaves, beef stock, and optional chili flakes are added to build depth and richness in the sauce.
The sauce simmers gently for at least an hour, allowing flavors to meld and the sauce to thicken. A splash of red wine or substitute liquids enhances complexity. This slow cooking process produces a thick, hearty sauce with savory and slightly sweet undertones. Serving it with spaghetti cooked al dente and garnished with Parmesan cheese and fresh basil creates a balanced meal.
Notes suggest using a food processor to finely chop vegetables to save preparation time. Leftovers store well in the refrigerator for several days and freeze for months, enabling convenient reheating without loss of flavor. The recipe allows flexibility with beef fat content and tomato products used.
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 2 carrots grated
- 2 celery stalks finely chopped
- 4 garlic cloves garlic minced cloves
- 1 lb beef 500g, minced
- 1 teaspoon allspice or seven spices
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 2 cans crushed tomatoes each can should be 400 g or 12 oz, or tomato passata
- 2 tablespoon tomato paste
- 1 sugar 1 tsp
- handful basil chopped leaves or 1/2 teaspoon dried basil
- 1 teaspoon oregano dried
- 2 bay leaf
- 1 beef stock cube
- 1/4 teaspoon fennel seeds
- pinch red chili flakes optional
- 1/2 cup red wine or beef broth, grape juice, water, non alcoholic
- 1 pack spaghetti 400g (16oz, cooked al dente
- Parmesan Cheese for topping
- basil extra for topping
Instructions
- In a large heavy bottomed saucepan on medium heat, add the olive oil.
- Once the oil is hot, add the onions, carrots, celery and garlic. Sautee, stirring regularly for about 10 minutes or until the vegetables have softened. If heat seems too high, reduce to medium low.
- Add the minced beef, the allspice, the garlic powder and a big pinch of salt and pepper, and cook beef until browned, breaking up any clumps that form with a wooden spoon. You may choose to drain the beef of its fat at this point.
- Add the crushed tomatoes, tomato paste, sugar, basil leaves, dried oregano, bay leaves, the beef stock cube, fennel seeds, red chili flakes, the beef stock cube, water/grape juice/or additional beef broth, and cherry tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hr to 1 hr 15 min.
- After 1 hour of cooking, check on seasoning and adjust as necessary. You should have a thick flavorful sauce. Remove the lid, and let the sauce continue to simmer for another 15-20 minutes for the liquid to reduce further.
- If you aren't anticipating any leftovers, you can toss the bolognese sauce directly with the cooked pasta. If you think you'll have anything leftover, I'd advise you just serve with some bolognese sauce on top. This way you can store the leftover bolognese sauce separately from the cooked pasta.
- Garnish with fresh parmesan and extra basil if desired.
Notes
- Finely pulse the onion, carrot, celery, and garlic in a food processor to speed up prep and create a uniform texture.
- Simmer the sauce for at least one hour to develop deeper flavor and suitable thickness.
- Use either regular or low-fat ground beef depending on preference; draining fat after browning can reduce greasiness.
- Crushed tomatoes can be substituted with tomato sauce or blended diced tomatoes for a smooth sauce.
- Store leftovers refrigerated for 4-5 days or freeze for 2-3 months, reheating gently for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 386mg | 16% |
| Potassium | 525mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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