Here’s a classic Spaghetti Bolognese 🍝—rich, meaty, and perfect for a family dinner.
Ingredients (4 servings)
For the Sauce
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup (120 ml) beef broth or red wine
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme (optional)
- Salt & pepper, to taste
- 2 tbsp olive oil
For the Pasta
- 12 oz (340 g) spaghetti
- Salt for boiling water
To Serve
- Grated Parmesan cheese
- Fresh basil (optional)
Instructions
- Cook the vegetables
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, carrot, and celery. Cook 5–7 minutes until softened.
- Brown the meat
- Add ground beef to the pan.
- Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add tomato & seasoning
- Stir in tomato paste, crushed tomatoes, beef broth (or wine), oregano, basil, thyme, salt, and pepper.
- Simmer
- Reduce heat and let sauce simmer 20–30 minutes, stirring occasionally.
- Add a little water if the sauce gets too thick.
- Cook spaghetti
- Boil pasta in salted water according to package instructions. Drain.
- Serve
- Toss spaghetti with sauce or spoon sauce on top.
- Garnish with grated Parmesan and fresh basil.
Tips & Variations
- Richer flavor: Simmer sauce 1–2 hours for deeper flavor.
- Vegetable boost: Add mushrooms, zucchini, or bell peppers.
- Creamy Bolognese: Stir in 2–3 tbsp cream at the end.
- Make ahead: Sauce keeps in the fridge 3–4 days or freezes for 2–3 months.
If you want, I can also give a quick 30-minute version that’s perfect for weeknights.
Do you want me to do that?
