Description
This classic Spaghetti Bolognese is packed with rich, deep flavors that come from a slow-cooked, meaty tomato sauce.
Ingredients
Scale
- 1 lb ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely grated
- 1 celery stalk, finely chopped
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup red wine (or beef broth)
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 bay leaf
- ¼ cup heavy cream (optional, for richness)
- 12 oz spaghetti
- Parmesan cheese, for garnish
- Fresh basil, for garnish
Instructions
Step 1: Sauté the Aromatics
- In a large pan, heat a drizzle of olive oil over medium heat.
- Add onions, garlic, carrots, and celery. Sauté until soft and fragrant, about 5 minutes.
Step 2: Brown the Meat
- Add ground beef (and pork, if using). Cook, breaking it apart, until browned and no longer pink. Drain excess fat if necessary.
Step 3: Build the Sauce
- Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
- Pour in red wine, scraping the bottom of the pan to deglaze. Let it simmer for 2 minutes.
- Add crushed tomatoes, beef broth, oregano, basil, salt, pepper, and bay leaf. Stir to combine.
Step 4: Simmer to Perfection
- Lower the heat and let the sauce simmer uncovered for 30-45 minutes, stirring occasionally. This develops the deep, rich flavors.
- Stir in heavy cream (if using) for extra richness.
Step 5: Cook the Pasta & Serve
- Meanwhile, cook spaghetti in salted boiling water until al dente. Drain and toss with a bit of olive oil.
- Remove the bay leaf, then serve the Bolognese sauce over the pasta.
- Garnish with Parmesan cheese and fresh basil. Enjoy!