Spaghetti Bolognese Recipe
A hearty, classic Italian favorite, this Spaghetti Bolognese features tender pasta coated in a rich, slow-simmered meat sauce. With aromatic herbs, perfectly browned beef, and a velvety tomato base, this comforting dish is perfect for family dinners or cozy nights in.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large skillet
- Colander
Ingredients
- 2 tablespoons olive oil
- 1 onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 3 cloves garlic minced
- 1 ½ pounds 700g ground beef
- 2 tablespoons tomato paste
- 1 can 28 oz crushed tomatoes
- 1 cup beef or chicken broth
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- ½ cup milk or cream
- 400 g 13 oz dried spaghetti
- Parmesan cheese finely grated (for serving)
- Fresh parsley chopped (optional garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté for about 10 minutes until soft and fragrant.
- Add minced garlic and cook for another minute.
- Increase heat to medium-high, add ground beef, and break it up with a wooden spoon. Cook until browned, about 8 minutes. Season with salt and pepper.
- Stir in tomato paste, crushed tomatoes, bay leaves, oregano, and thyme. Mix well.
- Add broth, bring to a boil, then reduce to a gentle simmer. Partially cover and simmer for at least 2 hours, stirring occasionally.
- In the last 30 minutes, stir in milk or cream to smooth out the sauce. Adjust seasoning as needed.
- Cook spaghetti in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Toss spaghetti with the bolognese sauce in a large skillet. Add a splash of pasta water if needed to loosen the sauce.
- Serve hot with grated Parmesan cheese and chopped parsley.
