Description
A classic and comforting recipe for Spaghetti Bolognese, featuring a rich and savory meat sauce served over al dente pasta, finished with Parmesan and parsley.
Ingredients
Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef (or beef and pork mix)
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup beef broth
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Serve:
- 12 ounces spaghetti
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Meat Sauce: Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery; cook until softened. Add ground beef, cook until browned. Stir in tomato paste. Add crushed tomatoes, beef broth, red wine, oregano, basil, bay leaf, salt, and pepper. Simmer for 30-40 minutes.
- Cook Spaghetti: Cook according to package instructions until al dente. Drain.
- Combine: Remove bay leaf from sauce. Toss spaghetti with sauce. Serve topped with Parmesan and parsley.
Notes
- For a creamier sauce, add milk or cream at the end.
- Sauce can be refrigerated for 3 days or frozen for up to 3 months.
