Classic Spaghetti Bolognese
Classic Spaghetti Bolognese
Ingredients
For the Bolognese Sauce
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 pound ground beef, (or half pork, half beef)
- 1/2 cup dry red wine, (or water or beef broth)
- 2 beef bouillon cubes, crumbled (or granulated beef bouillon)
- 28 ounces crushed tomatoes, can (or tomato passata)
- 2 tablespoons tomato paste
- 2 teaspoons white sugar, as needed
- 2 teaspoons Worcestershire sauce
- 2 dried bay leaves
- 2 fresh thyme, sprigs (or 1/2 teaspoon dried thyme or oregano)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
To Serve
- 13 ounces spaghetti, dried
- 1/2 cup Parmesan cheese, grated, for serving, as needed
- 2 tablespoons fresh parsley, finely chopped, for serving, as needed
Instructions
- 1
Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the finely chopped onion and minced garlic, and cook for 3 minutes, or until the onion is softened and lightly golden.
⏱️ 5 min
- 2
Increase the heat to high. Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue to cook until the beef is thoroughly browned, about 5-7 minutes.
⏱️ 7 min
- 3
Pour in the dry red wine (or water/beef broth). Bring the mixture to a simmer and cook for 1 minute, scraping the bottom of the pot to loosen any browned bits. This helps to deglaze the pan and remove the alcohol smell.
⏱️ 2 min
- 4
Add the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, Worcestershire sauce, bay leaves, fresh thyme sprigs, kosher salt, and black pepper to the pot. Stir everything together well.
⏱️ 3 min
- 5
Bring the sauce to a simmer, then reduce the heat to medium so it bubbles gently. Cook uncovered for 20-30 minutes, stirring occasionally. If the sauce becomes too thick for your liking, you can add a little water. Taste and add white sugar if needed to balance the acidity of the tomatoes.
⏱️ 30 min
- 6
For an optional slow simmer: If you have more time, add 3/4 cup of water to the sauce. Cover the pot with a lid and simmer on very low heat for 2 to 2 1/2 hours, stirring every 30 minutes or so. After the long simmer, uncover and cook for an additional 20 minutes to thicken the sauce to your desired consistency.
⏱️ 150 min
- 7
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the dried spaghetti and cook according to package directions, but reduce the cooking time by 1 minute.
⏱️ 10 min
- 8
Before draining the pasta, scoop out about 1/2 cup of the pasta cooking water and set it aside. Then, drain the spaghetti.
⏱️ 1 min
- 9
Optional: For a truly integrated dish, add the drained spaghetti directly into the bolognese sauce along with about 1/2 cup of the reserved pasta water. Toss gently over medium heat for 1 1/2 - 2 minutes, or until the spaghetti is coated and the sauce thickens and clings to the pasta.
⏱️ 3 min
- 10
Divide the spaghetti bolognese among serving bowls. Garnish generously with grated Parmesan cheese and finely chopped fresh parsley, as desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Bolognese
Ingredients
For the Bolognese Sauce
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 pound ground beef, (or half pork, half beef)
- 1/2 cup dry red wine, (or water or beef broth)
- 2 beef bouillon cubes, crumbled (or granulated beef bouillon)
- 28 ounces crushed tomatoes, can (or tomato passata)
- 2 tablespoons tomato paste
- 2 teaspoons white sugar, as needed
- 2 teaspoons Worcestershire sauce
- 2 dried bay leaves
- 2 fresh thyme, sprigs (or 1/2 teaspoon dried thyme or oregano)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
To Serve
- 13 ounces spaghetti, dried
- 1/2 cup Parmesan cheese, grated, for serving, as needed
- 2 tablespoons fresh parsley, finely chopped, for serving, as needed
Instructions
- 1
Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the finely chopped onion and minced garlic, and cook for 3 minutes, or until the onion is softened and lightly golden.
⏱️ 5 min - 2
Increase the heat to high. Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue to cook until the beef is thoroughly browned, about 5-7 minutes.
⏱️ 7 min - 3
Pour in the dry red wine (or water/beef broth). Bring the mixture to a simmer and cook for 1 minute, scraping the bottom of the pot to loosen any browned bits. This helps to deglaze the pan and remove the alcohol smell.
⏱️ 2 min - 4
Add the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, Worcestershire sauce, bay leaves, fresh thyme sprigs, kosher salt, and black pepper to the pot. Stir everything together well.
⏱️ 3 min - 5
Bring the sauce to a simmer, then reduce the heat to medium so it bubbles gently. Cook uncovered for 20-30 minutes, stirring occasionally. If the sauce becomes too thick for your liking, you can add a little water. Taste and add white sugar if needed to balance the acidity of the tomatoes.
⏱️ 30 min - 6
For an optional slow simmer: If you have more time, add 3/4 cup of water to the sauce. Cover the pot with a lid and simmer on very low heat for 2 to 2 1/2 hours, stirring every 30 minutes or so. After the long simmer, uncover and cook for an additional 20 minutes to thicken the sauce to your desired consistency.
⏱️ 150 min - 7
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the dried spaghetti and cook according to package directions, but reduce the cooking time by 1 minute.
⏱️ 10 min - 8
Before draining the pasta, scoop out about 1/2 cup of the pasta cooking water and set it aside. Then, drain the spaghetti.
⏱️ 1 min - 9
Optional: For a truly integrated dish, add the drained spaghetti directly into the bolognese sauce along with about 1/2 cup of the reserved pasta water. Toss gently over medium heat for 1 1/2 - 2 minutes, or until the spaghetti is coated and the sauce thickens and clings to the pasta.
⏱️ 3 min - 10
Divide the spaghetti bolognese among serving bowls. Garnish generously with grated Parmesan cheese and finely chopped fresh parsley, as desired. Serve immediately.
⏱️ 2 min