Spaghetti Bolognese Recipe
User Reviews
5
Spaghetti Bolognese Recipe
Description
This Spaghetti Bolognese recipe starts by cooking chopped onions in oil until softened, then adding diced tomatoes and tomato paste. Ground beef is browned next, then garlic, dried oregano, a thyme bundle, bay leaf, salt, pepper, red wine, and chicken stock are added before simmering with a lid for 20-25 minutes.
The simmering allows the flavors to meld and the sauce to thicken. The fresh spaghetti is cooked separately and then combined with the sauce, ensuring the pasta absorbs flavor while providing a hearty texture. Removing the thyme bundle and bay leaf prevents any woody bits in the final dish.
This classic pasta sauce works as a satisfying main meal, accented with chopped fresh basil and grated Parmesan cheese. Variations include adding pork, cream, or Worcestershire sauce, adjusting liquids, or swapping wine with stock. Cooking pasta just shy of time and finishing with the sauce improves texture. Leftover sauce freezes well.
Following these steps yields a rich, balanced meat sauce with a hint of herbal aroma and tomato brightness. Serving immediately after combining pasta and sauce enhances flavor and texture.
Ingredients
- 2 tablespoons vegetable oil
- 1 large or 2 small onion, chopped
- 1- pound ground beef 85% 15%
- 1 diced tomatoes 28 ounces can
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- 1 thyme tied in a bundle, sprig
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 1 cup chicken stock
- 1/2 cup basil roughly chopped, fresh
- 1 cup Parmesan Cheese shredded
- 1 pound spaghetti 16 oz., or linguini
Instructions
- Heat olive oil in a Dutch oven (or any other heavy bottom pot) in medium heat. Add onion. Cook until wilted, 7-9 minutes.
- Stir in the tomatoes and tomato paste. Cook, stirring frequently for 5 minutes.
- Add in the ground beef. Using a wooden spoon break it into smaller chunks. Cook, stirring frequently, until it is browned, 7-8 minutes.
- Add the garlic, dried oregano, bundle thyme, salt, pepper, bay leaf, red wine, and chicken stock. Give everything a stir. Bring it to a simmer.
- Reduce the heat to medium-low, put the lid on, and let it to cook for 20-25 minutes, making sure to stir occasionally.
- Meanwhile, bring a large pot of salted water to boil and cook the spaghetti according to the instructions on its package. *Please read the Pro Tip below*
- Once the spaghetti is ready, drain it in a colander.
- Discard the thyme bundle and the bay leaf from the Bolognese sauce.
- Add drained pasta into the sauce. Stir it all together making sure that the pasta is generously coated with the sauce.
- Stir in the fresh basil and top it off with grated Parmesan cheese.
- Serve.
Notes
- Substitute half the ground beef with ground pork and optionally add pancetta or bacon rendered first for deeper pork flavor.
- Add ½ cup heavy cream off-heat to create a smoother, richer sauce.
- Replace red wine with an equal amount of chicken or beef stock for a milder, meatier taste.
- Incorporate 1-2 tablespoons Worcestershire sauce for extra depth and zing.
- Cook pasta slightly less than package instructions, save 1 cup starchy water, drain, then combine pasta and sauce on heat for restaurant-quality texture; adjust consistency with reserved water if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 66mg | 22% |
| Sodium | 810mg | 34% |
| Potassium | 521mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 240mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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