Why Make This Recipe
Spaghetti Bolognese is a beloved dish that combines rich flavors and comforting ingredients. It’s hearty, satisfying, and perfect for family dinners or gatherings with friends. Making this classic meal is a great way to enjoy a taste of Italy at home. Plus, it’s easy to prepare, making it perfect for both beginner cooks and seasoned chefs alike.
How to Make Spaghetti Bolognese
Ingredients
For the Bolognese Sauce:
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 3 chestnut mushrooms, finely diced
- 450 g (1 lb) minced beef (or 400 g if that’s the available pack size)
- 120 ml (½ cup) red wine
- 3 tbsp tomato purée
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 beef stock cube, crumbled
- 2 x 400 g (14 oz) cans finely chopped tomatoes
- ½ tbsp light brown sugar
- ½ tsp salt
- ½ tsp ground black pepper
For the Pasta:
- 300 g (10.5 oz) dried spaghetti or fresh pasta
To Serve:
- Grated parmesan
- Small bunch spring onions (scallions), chopped
Directions
Cook the Aromatics:
Heat olive oil in a large pan over medium-high heat. Add the diced onion and cook for 5 minutes until softened, stirring regularly.Add Garlic and Vegetables:
Stir in the garlic and cook for 1 minute. Then, add the diced carrot and mushrooms. Cook for another 2–3 minutes until slightly softened.Brown the Meat:
Add the minced beef to the pan. Cook for 5–6 minutes, breaking it apart with a spatula, until browned and no longer pink.Deglaze with Wine:
Pour in the red wine. Let it bubble for 2–3 minutes, reducing by about three-quarters.Simmer the Sauce:
Stir in the tomato purée, oregano, thyme, Worcestershire sauce, crumbled stock cube, tinned tomatoes, brown sugar, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until thickened.Cook the Spaghetti:
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 10–12 minutes. Drain well.Assemble the Dish:
Divide the spaghetti between serving bowls. Spoon the Bolognese sauce over the top. Garnish with chopped spring onions and grated parmesan.
How to Serve Spaghetti Bolognese
Serve Spaghetti Bolognese hot, right after you prepare it. If desired, you can offer extra grated parmesan on the side for those who love cheese. A simple green salad or garlic bread pairs well with this dish for a complete meal.
How to Store Spaghetti Bolognese
You can store Spaghetti Bolognese in an airtight container in the refrigerator for up to three days. To reheat, just warm it on the stove or in the microwave until heated through. If you have leftovers that are not mixed with pasta, you can freeze the Bolognese sauce for up to three months.
Tips to Make Spaghetti Bolognese
- For deeper flavor, consider simmering the sauce longer than 20 minutes, but keep an eye on the consistency.
- Add a splash of milk or cream at the end for a creamier sauce.
- You can substitute minced beef with other meats like turkey or even lentils for a vegetarian option.
Variation
For a twist on the classic recipe, try adding bell peppers or zucchini along with the other vegetables. You can also use whole wheat spaghetti for a healthier pasta option.
FAQs
Can I make Spaghetti Bolognese ahead of time?
Yes, you can make the Bolognese sauce a day in advance. Just store it in the refrigerator and reheat it when ready to serve.What can I serve with Spaghetti Bolognese?
Garlic bread and a simple green salad are great accompaniments to this dish.Can I use something other than red wine?
Yes, if you prefer, you can use beef broth or a splash of balsamic vinegar instead of red wine.
Spaghetti Bolognese
Ingredients
For the Bolognese Sauce
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 3 chestnut mushrooms finely diced
- 450 g minced beef or 400 g if that’s the available pack size
- 120 ml red wine or use beef broth or balsamic vinegar as a substitute
- 3 tbsp tomato purée
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 beef stock cube crumbled
- 2 cans finely chopped tomatoes, 400 g each
- 0.5 tbsp light brown sugar
- 0.5 tsp salt
- 0.5 tsp ground black pepper
For the Pasta
- 300 g dried spaghetti or fresh pasta
To Serve
- Grated parmesan
- 1 small bunch spring onions (scallions), chopped
Instructions
Cook the Aromatics
- Heat olive oil in a large pan over medium-high heat. Add the diced onion and cook for 5 minutes until softened, stirring regularly.
Add Garlic and Vegetables
- Stir in the garlic and cook for 1 minute. Then, add the diced carrot and mushrooms. Cook for another 2–3 minutes until slightly softened.
Brown the Meat
- Add the minced beef to the pan. Cook for 5–6 minutes, breaking it apart with a spatula, until browned and no longer pink.
Deglaze with Wine
- Pour in the red wine. Let it bubble for 2–3 minutes, reducing by about three-quarters.
Simmer the Sauce
- Stir in the tomato purée, oregano, thyme, Worcestershire sauce, crumbled stock cube, tinned tomatoes, brown sugar, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until thickened.
Cook the Spaghetti
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 10–12 minutes. Drain well.
Assemble the Dish
- Divide the spaghetti between serving bowls. Spoon the Bolognese sauce over the top. Garnish with chopped spring onions and grated parmesan.