Recipe Details
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To assist you in your next culinary creation, here’s a step-by-step guide for a classic Italian Spaghetti Bolognese—a timeless comfort dish that balances rich flavors and simple techniques:
Ingredients (Serves 4–6)
500g lean ground beef (or a blend of beef and pork for depth)
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
400g can crushed tomatoes (or fresh tomatoes, crushed by hand)
200ml low-sodium beef stock
2 tbsp tomato paste
1 bay leaf
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme (optional, for complexity)
Salt and freshly ground black pepper (to taste)
1 tbsp olive oil
250g spaghetti (or fettuccine/linguine)
Fresh parsley, chopped (for garnish)
Instructions
Sauté Aromatics: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened and translucent.
Cook Ground Meat: Add garlic and cook for 30 seconds until fragrant. Introduce the ground beef, breaking it apart with a wooden spoon. Cook until browned (8–10 minutes), stirring frequently to prevent clumping. Drain excess fat if necessary.
Build the Sauce: Stir in tomato paste and cook for 1 minute to caramelize (enhances sweetness). Add crushed tomatoes, beef stock, bay leaf, oregano, basil, thyme (if using), salt, and pepper. Bring to a gentle simmer.
Simmer to Depth: Reduce heat to low, cover partially, and simmer for 25–30 minutes. Stir occasionally to avoid sticking; the sauce should thicken and develop layered flavors.
Cook Pasta: While the sauce simmers, boil salted water. Cook spaghetti al dente (8–10 minutes per package instructions). Reserve ½ cup pasta water before draining.
Combine and Serve: Toss cooked pasta directly into the sauce. Add a splash of reserved water to loosen the sauce if needed. Stir until coated, then garnish with fresh parsley. Serve immediately with grated Parmesan or crusty bread.
Pro Tips
For richer flavor, brown meat in a separate pan and deglaze with 100ml red wine before adding to the sauce.
Let the sauce rest for 1–2 hours (or refrigerate overnight) to allow flavors to meld.
Adjust acidity with a pinch of sugar if tomatoes taste too tart.
We hope this recipe brings joy to your kitchen! For more recipes, explore our search tool or popular categories.