The Best Spaghetti Bolognese Recipe
A rich, slow-simmered Italian classic made with ground beef, aromatic vegetables, tomatoes, and a touch of milk for a perfectly balanced, deeply flavorful sauce served over tender spaghetti.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Large pot for pasta
- Colander
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 3 garlic cloves minced
- 750 g ground beef
- 2 tbsp tomato paste
- 400 g canned crushed tomatoes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1/2 cup milk
- 2 bay leaves
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt to taste
- Black pepper to taste
- 400 g spaghetti
- Grated Parmesan cheese for serving
- Fresh parsley or basil chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat and cook onion, carrot, and celery until soft.
- Add garlic and cook briefly until fragrant.
- Add ground beef, breaking it apart, and cook until browned.
- Pour in vinegar and let it simmer until reduced.
- Stir in tomato paste and mix well.
- Add crushed tomatoes, beef broth, bay leaves, oregano, thyme, salt, and pepper.
- Reduce heat to low and simmer gently for about 2 hours, stirring occasionally.
- Stir in milk during the last 30 minutes of cooking.
- Cook spaghetti in salted boiling water until al dente, then drain.
- Toss pasta with the sauce or serve sauce over the top.
- Let rest for a few minutes before serving.
- Garnish with Parmesan and fresh herbs if desired.
Notes
Nutritional Info (Approximate per serving)
- Calories: 520 kcal
- Protein: 28 g
- Carbohydrates: 55 g
- Fat: 20 g
- Fiber: 4 g
- Sugar: 8 g
