Beef Bolognese with Spaghetti (Printable version)
Classic slow-cooked beef and tomato sauce combined with tender spaghetti for a satisfying main dish.
# What you'll need:
→ Meats
01 - 1.1 lbs ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
→ Liquids
06 - 1/2 cup dry red wine
07 - 28 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth
10 - 2 tbsp whole milk or heavy cream
→ Pasta
11 - 14 oz dried spaghetti
→ Oils & Fats
12 - 2 tbsp olive oil
→ Herbs & Spices
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
→ Garnishes
17 - Freshly grated Parmesan cheese for serving
18 - Chopped fresh parsley (optional)
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Sauté for 6-8 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Ensure even browning for deeper flavor.
04 - Pour in red wine. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot to incorporate into the sauce.
05 - Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper. Bring to a gentle simmer, stirring well to combine.
06 - Reduce heat to low. Partially cover and simmer for 45-60 minutes, stirring occasionally, until sauce thickens and flavors fully meld together.
07 - Stir in milk or cream during the last 10 minutes of simmering for extra richness. Adjust seasoning to taste before removing from heat.
08 - Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain thoroughly.
09 - Discard bay leaf from sauce. Combine spaghetti and sauce, adding reserved pasta water if needed for desired consistency. Serve hot topped with grated Parmesan and parsley.
# Expert Advice:
01 -
- The slow simmer develops layers of flavor that quick sauces can never achieve
- Leftovers taste even better after a night in the fridge
- Its deceptively simple but feels like a restaurant quality meal
02 -
- The sauce is done when it looks glossy and clings to a spoon
- Reserving pasta water is not optional—it binds sauce and pasta together
- Bolognese freezes beautifully for up to three months
03 -
- Chop vegetables very fine so they disappear into the sauce
- Do not rush the browning step—those brown bits equal flavor