Hearty Spaghetti Bolognese with Garden Salad and Focaccia
Hearty Spaghetti Bolognese with Garden Salad and Focaccia
Ingredients
For the Bolognese Sauce
- 3 tablespoons olive oil
- 1 yellow onion, large, finely chopped
- 2 carrots, medium, finely diced
- 2 celery stalks, finely diced
- 8 cloves garlic, finely minced
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 28 ounces canned crushed tomatoes
- 14.5 ounces canned whole peeled tomatoes, crushed by hand
- 2 cups beef broth
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 2 bay leaves
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup milk, whole or 2%
- 1 pound spaghetti
- 1/2 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
For the Garden Salad
- 1 head romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 1 cucumber, medium, diced
- 1/4 red onion, thinly sliced
- 1 bell pepper, any color, diced
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Focaccia
- 1 loaf store-bought focaccia, or homemade, as desired
- 1 tablespoon olive oil, for brushing
- 1/2 teaspoon dried oregano, for sprinkling
Instructions
- 1
Prepare the Bolognese vegetables: Finely chop the onion, dice the carrots and celery, and finely mince the garlic. This is your soffritto base.
⏱️ 15 min
- 2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the ground beef and ground pork. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat and set the meat aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 12 min
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes.
⏱️ 7 min
- 5
Return the cooked meat to the pot. Stir in the crushed tomatoes, hand-crushed whole peeled tomatoes, beef broth, chopped fresh basil, chopped fresh oregano, and bay leaves. Season with salt and black pepper.
⏱️ 5 min
- 6
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1 1/2 hours, or up to 2 hours, stirring occasionally. The longer it simmers, the more flavorful it will be. If the sauce becomes too thick, add a splash of water or broth.
⏱️ 120 min
- 7
After simmering, stir in the milk. Continue to simmer for another 15-20 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly. Remove the bay leaves before serving.
⏱️ 20 min
- 8
While the Bolognese is finishing, prepare the garden salad. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced bell pepper.
⏱️ 10 min
- 9
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper for the dressing. Pour over the salad ingredients and toss gently to combine.
⏱️ 5 min
- 10
Preheat your oven to 375°F (190°C). Slice the focaccia bread in half horizontally or into individual serving pieces. Brush lightly with olive oil and sprinkle with dried oregano. Bake for 5-7 minutes, or until warmed through and slightly crispy.
⏱️ 7 min•🌡️ 375
- 11
Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min
- 12
Serve the Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh chopped parsley. Serve immediately with the garden salad and warm focaccia bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Spaghetti Bolognese with Garden Salad and Focaccia
Ingredients
For the Bolognese Sauce
- 3 tablespoons olive oil
- 1 yellow onion, large, finely chopped
- 2 carrots, medium, finely diced
- 2 celery stalks, finely diced
- 8 cloves garlic, finely minced
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 28 ounces canned crushed tomatoes
- 14.5 ounces canned whole peeled tomatoes, crushed by hand
- 2 cups beef broth
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 2 bay leaves
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup milk, whole or 2%
- 1 pound spaghetti
- 1/2 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
For the Garden Salad
- 1 head romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 1 cucumber, medium, diced
- 1/4 red onion, thinly sliced
- 1 bell pepper, any color, diced
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Focaccia
- 1 loaf store-bought focaccia, or homemade, as desired
- 1 tablespoon olive oil, for brushing
- 1/2 teaspoon dried oregano, for sprinkling
Instructions
- 1
Prepare the Bolognese vegetables: Finely chop the onion, dice the carrots and celery, and finely mince the garlic. This is your soffritto base.
⏱️ 15 min - 2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the ground beef and ground pork. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat and set the meat aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 12 min - 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes.
⏱️ 7 min - 5
Return the cooked meat to the pot. Stir in the crushed tomatoes, hand-crushed whole peeled tomatoes, beef broth, chopped fresh basil, chopped fresh oregano, and bay leaves. Season with salt and black pepper.
⏱️ 5 min - 6
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1 1/2 hours, or up to 2 hours, stirring occasionally. The longer it simmers, the more flavorful it will be. If the sauce becomes too thick, add a splash of water or broth.
⏱️ 120 min - 7
After simmering, stir in the milk. Continue to simmer for another 15-20 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly. Remove the bay leaves before serving.
⏱️ 20 min - 8
While the Bolognese is finishing, prepare the garden salad. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced bell pepper.
⏱️ 10 min - 9
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper for the dressing. Pour over the salad ingredients and toss gently to combine.
⏱️ 5 min - 10
Preheat your oven to 375°F (190°C). Slice the focaccia bread in half horizontally or into individual serving pieces. Brush lightly with olive oil and sprinkle with dried oregano. Bake for 5-7 minutes, or until warmed through and slightly crispy.
⏱️ 7 min•🌡️ 375 - 11
Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min - 12
Serve the Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh chopped parsley. Serve immediately with the garden salad and warm focaccia bread.
⏱️ 3 min