Introduction
Spaghetti Bolognese is a beloved Italian-American classic, perfect for family dinners, gatherings, or cozy meals. Its rich, meaty sauce, infused with tomatoes, herbs, and a touch of wine, pairs perfectly with al dente spaghetti, delivering a comforting and satisfying dish. Presented in a white ceramic bowl, garnished with fresh parsley or grated Parmesan, this Spaghetti Bolognese offers a vibrant, inviting aesthetic. This recipe delivers a traditional version, adaptable for dietary preferences, best served hot for a crowd-pleasing experience.
Ingredients
For the Bolognese Sauce:
- 1 lb ground beef (or 1/2 lb beef + 1/2 lb ground pork)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/4 cup dry red wine (optional, or substitute with beef broth)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup whole milk
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 bay leaf
For the Spaghetti:
- 1 lb spaghetti
- 1 tbsp kosher salt (for pasta water)
Serving:
- Optional: Fresh parsley, grated Parmesan cheese
- Suggested Accompaniments: Garlic bread, green salad
- Suggested Pairings: Red wine (Chianti), sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot, large skillet or Dutch oven, colander, wooden spoon
Step-by-Step Process
- Prep Vegetables: Finely chop onion, carrot, and celery. Mince garlic.
- Cook Meat: In a large skillet or Dutch oven over medium heat, heat olive oil. Add ground beef (and pork, if using); cook, breaking it up, until browned, about 5-7 minutes. Remove excess fat if desired.
- Sauté Vegetables: Add onion, garlic, carrot, and celery to the meat. Cook for 5-6 minutes until softened, stirring occasionally.
- Build Sauce: Add red wine (if using); cook for 2-3 minutes until mostly evaporated. Stir in tomato paste; cook for 1 minute. Add crushed tomatoes, milk, oregano, basil, salt, black pepper, red pepper flakes (if using), and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally, until thickened. Remove the bay leaf.
- Cook Spaghetti: While the sauce simmers, bring a large pot of water to a boil. Add 1 tbsp salt and spaghetti; cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water.
- Combine and Serve: Toss spaghetti with sauce, adding reserved pasta water if needed to loosen. Serve in a white ceramic bowl, garnished with parsley or Parmesan. Pair with garlic bread, green salad, red wine, or sparkling water.
Tips for Better Spaghetti Bolognese
- Use a mix of beef and pork for richer flavor; lean beef works for a lighter option.
- Chop vegetables finely for a smooth sauce texture.
- Simmer sauce low and slow for deeper flavors; don’t rush the cooking process.
- Cook pasta al dente to avoid mushiness when mixed with sauce.
- Reserve pasta water to adjust sauce consistency if too thick.
- Taste and adjust seasoning before serving; add more salt or herbs as needed.
- Use good-quality canned tomatoes for the best flavor.
- Enhance aesthetic: Serve in a white ceramic bowl, garnish with vibrant parsley or Parmesan for an inviting look.
Variations and Customization
- Vegetarian Bolognese: Replace meat with 1 lb of lentils or plant-based ground meat; use vegetable broth instead of wine.
- Vegan Bolognese: Follow vegetarian version; replace milk with plant-based milk (e.g., oat or soy).
- Gluten-Free Bolognese: Use gluten-free spaghetti; ensure broth and other ingredients are gluten-free.
- Low-Sodium Bolognese: Use low-sodium broth and tomatoes; reduce salt to 1/4 tsp.
- Spicy Bolognese: Increase red pepper flakes to 1/2 tsp or add 1 tsp chili oil.
- Creamy Bolognese: Add 1/4 cup heavy cream with milk for extra richness.
- Mushroom Bolognese: Add 1 cup sliced mushrooms with vegetables for umami depth.
- Quick Bolognese: Use pre-chopped vegetables and simmer sauce for 20 minutes for faster prep.
Storage and Serving Tips
- Store sauce and pasta separately in airtight containers in the fridge for 3-4 days.
- Reheat sauce on the stovetop over low heat with a splash of water or broth; reheat pasta in boiling water for 30 seconds.
- Freeze sauce for 3 months; thaw in the fridge before reheating. Pasta is best fresh, but can be frozen for 1 month.
- Serve hot for best flavor; avoid room temperature for over 2 hours due to meat and dairy.
- Use leftover sauce in lasagna or over roasted vegetables.
- Pair with light sides like salad to balance richness.
- Presented in a white ceramic bowl with garnishes for an inviting charm.
Nutritional Information
Based on 6 servings (1 cup pasta with sauce each):
- Calories: 520 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 780mg
- Total Carbohydrates: 65g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 22g
- Vitamin A: 25% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 10% Daily Value
- Iron: 20% Daily Value
Note: Values vary by brand. These are high in sodium and fat; try vegetarian or low-sodium versions. Serve with salad for balance.
Conclusion
This Spaghetti Bolognese recipe offers a hearty, flavorful dish perfect for any occasion. It transforms simple ingredients into an Italian-American classic. Its straightforward preparation and vibrant presentation make it a favorite. The rich meat sauce and tender pasta, with colorful garnishes, delight every time. It’s sure to be a cherished recipe, loved for its comforting appeal.
Spaghetti Bolognese Recipe: Hearty and Flavorful
Hearty Spaghetti Bolognese with rich meat sauce.
Ingredients
- Bolognese Sauce:
- 1 lb ground beef or 1/2 lb beef + 1/2 lb pork
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium carrot chopped
- 1 celery stalk chopped
- ¼ cup dry red wine or broth
- 1 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup whole milk
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 1 bay leaf
- Spaghetti:
- 1 lb spaghetti
- 1 tbsp kosher salt
- Optional: Parsley Parmesan
- Suggested Pairings: Garlic bread red wine
Instructions
- Heat oil, brown meat for 5-7 minutes; drain fat if desired.
- Sauté onion, garlic, carrot, and celery for 5-6 minutes.
- Add wine, cook for 2-3 minutes; add tomato paste, tomatoes, milk, seasonings, and bay leaf. Simmer for 30-40 minutes.
- Boil salted water, cook spaghetti for 8-10 minutes until al dente; drain.
- Toss pasta with sauce; serve in a white ceramic bowl with parsley, Parmesan, garlic bread, and wine.
Notes
- Use ripe tomatoes for the best flavor.
- Store sauce in the fridge for 3-4 days; freeze for 3 months.
- Try a vegetarian variation.
- Pair with a green salad.
