Spaghetti Bolognese
This classic Italian dish features spaghetti pasta topped with a rich and flavorful meat sauce made with ground beef, onions, garlic, tomatoes, herbs, and sometimes a splash of red wine. It's a hearty and comforting meal.
Equipment
- 1 skillet
- 1 Large pan
Ingredients
- 8 ounces 225 grams spaghetti pasta
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 8 ounces 225 grams ground meat
- 1 can 14 ounces or 400 grams crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup meat or vegetable broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish, optional
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large pan or skillet over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant, about 2-3 minutes.
- Add the chopped carrot and celery to the pan, and continue to cook for another 3-4 minutes until the vegetables start to soften.
- Increase the heat to medium-high and add the ground meat to the pan. Cook, stirring frequently, until the meat is browned and cooked through, breaking it up with a spatula or spoon as it cooks.
- Once the meat is cooked, add the crushed tomatoes, tomato paste, beef or vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper. Stir well to combine all the ingredients.
- Reduce the heat to low and let the sauce simmer for about 20-30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.
- Taste the sauce and adjust the seasoning if needed.
- Serve the spaghetti by placing a portion on a plate or bowl, and spooning the Bolognese sauce over the pasta. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.