Ingredients
For the Bolognese Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 pound ground beef
- 1 can (14 oz) crushed tomatoes
- 1/4 cup red wine (optional, but recommended)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup whole milk or heavy cream (optional, for creamier sauce)
For the Spaghetti:
- 12 oz spaghetti
- Salt for pasta water
Instructions
Prepare the Bolognese Sauce:
Heat olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery, and sauté for 5-7 minutes, or until softened and fragrant. Add the minced garlic and cook for another 1 minute.
Cook the Meat:
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 10 minutes. Drain any excess fat if necessary.
Simmer the Sauce:
Add the crushed tomatoes, red wine (if using), oregano, basil, salt, and pepper to the skillet. Stir to combine. Bring to a simmer and cook for 45 minutes to 1 hour, stirring occasionally. If the sauce thickens too much, add a splash of water or broth to reach your desired consistency.
Finish the Sauce:
If you want a creamier sauce, stir in the milk or heavy cream and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.
Cook the Spaghetti:
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 8-10 minutes. Drain, reserving a small cup of pasta water.
Combine and Serve:
Toss the cooked spaghetti with the bolognese sauce, adding a little reserved pasta water if the sauce needs to coat the pasta more easily. Serve hot, garnished with fresh basil or grated parmesan cheese, if desired.
Notes
- Make Ahead: The bolognese sauce can be made in advance and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- Meat Options: You can use ground turkey or chicken as a lighter alternative to beef.
- Vegan Option: Use plant-based ground meat and non-dairy milk for a vegan-friendly version.
Notes
Prepare the Bolognese Sauce:
Heat olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery, and sauté for 5-7 minutes, or until softened and fragrant. Add the minced garlic and cook for another 1 minute.
Cook the Meat:
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 10 minutes. Drain any excess fat if necessary.
Simmer the Sauce:
Add the crushed tomatoes, red wine (if using), oregano, basil, salt, and pepper to the skillet. Stir to combine. Bring to a simmer and cook for 45 minutes to 1 hour, stirring occasionally. If the sauce thickens too much, add a splash of water or broth to reach your desired consistency.
Finish the Sauce:
If you want a creamier sauce, stir in the milk or heavy cream and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.
Cook the Spaghetti:
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 8-10 minutes. Drain, reserving a small cup of pasta water.
Combine and Serve:
Toss the cooked spaghetti with the bolognese sauce, adding a little reserved pasta water if the sauce needs to coat the pasta more easily. Serve hot, garnished with fresh basil or grated parmesan cheese, if desired.
Notes
- Make Ahead: The bolognese sauce can be made in advance and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- Meat Options: You can use ground turkey or chicken as a lighter alternative to beef.
- Vegan Option: Use plant-based ground meat and non-dairy milk for a vegan-friendly version.
- Prep Time: 45
- Cook Time: 45
- Category: Dinner
- Method: Italian
- Cuisine: Italian