Description
A classic Spaghetti Bolognese recipe featuring a rich, slow-simmered tomato and beef sauce, infused with garlic, onions, herbs, and a splash of red wine. Perfectly paired with al dente spaghetti and topped with Parmesan and parsley for an authentic Italian meal in just 40 minutes or longer for enhanced flavor.
Ingredients
Sauce Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (brown, yellow or white)
- 1 lb / 500g beef mince (ground beef) or half pork, half beef
- 1/2 cup (125 ml) dry red wine (or substitute water or beef broth/stock)
- 2 beef bouillon cubes, crumbled or granulated beef bouillon
- 800g / 28 oz can crushed tomato or tomato passata
- 2 tbsp tomato paste
- 2 tsp white sugar (if needed)
- 2 tsp Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme or 1/2 tsp dried thyme or oregano
- 3/4 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
Pasta and Garnish
- 400 g / 13 oz dried spaghetti
- Parmesan cheese, grated (optional)
- Finely chopped parsley (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or deep skillet over medium-high heat. Add finely chopped onion and minced garlic, cooking for about 3 minutes until they soften and turn light golden.
- Brown the Beef: Increase heat to high and add the beef mince. Cook while breaking it apart until browned evenly with no pink remaining.
- Deglaze with Wine: Pour in the red wine and bring to a simmer. Cook for about 1 minute while scraping the bottom of the pot to lift any browned bits until the alcohol smell dissipates.
- Add Remaining Ingredients and Simmer: Stir in the crushed tomatoes, tomato paste, crumbled bouillon cubes, sugar (if using), Worcestershire sauce, bay leaves, thyme, salt, and pepper. Bring to a gentle simmer, then reduce heat to medium so it bubbles gently. Let it cook uncovered for 20 to 30 minutes, stirring occasionally and adding water if the sauce thickens too much.
- Optional Slow Simmer: For deeper flavor, add 3/4 cup water, cover with a lid, and let simmer very low for 2 to 2.5 hours, stirring every 30 minutes. Then uncover and simmer for an additional 20 minutes to thicken the sauce before serving.
- Taste and Adjust Seasoning: Check the seasoning and add extra salt if desired.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions minus 1 minute for al dente texture.
- Reserve Pasta Water and Drain: Before draining, scoop out a mug of pasta water and set aside. Then drain the spaghetti well.
- Toss Pasta with Sauce: Add the drained pasta into the Bolognese sauce with about 1/2 cup (125 ml) of the reserved pasta water over medium heat. Gently toss for 1.5 to 2 minutes until the spaghetti is evenly coated, the sauce is thickened, and the pasta has absorbed the flavors.
- Serve: Divide the spaghetti Bolognese among bowls and garnish with freshly grated Parmesan cheese and finely chopped parsley if desired. Serve immediately.
Notes
- Note 1: You can use half pork and half beef mince if preferred for richer flavor.
- Note 2: Using bouillon cubes or granulated beef bouillon enhances the meaty depth of the sauce.
- Note 3: Sugar is optional and helps balance acidity from the tomatoes.
- Note 4: Tossing the pasta in the sauce with pasta water creates a creamier, better-integrated dish.
- Note 5: Slow simmering significantly enhances flavor and tenderness; ideal if time allows.
- Note 6: For slow cookers, transfer the sauce after browning beef and sautéing aromatics to cook low and slow for several hours for best results.