Here’s a classic Spaghetti Bolognese recipe—rich, meaty, and perfect for a hearty meal.
Spaghetti Bolognese
Ingredients (4–6 servings)
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 can (14.5 oz / 400 g) diced tomatoes
- 2 tbsp tomato paste
- ½ cup red wine (optional, but recommended)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 12 oz (340 g) spaghetti
- Freshly grated Parmesan cheese for serving
- Optional: fresh parsley for garnish
Instructions
- Cook the vegetables
Heat olive oil in a large skillet or saucepan over medium heat.
Add onion, carrot, and celery. Sauté 5–7 minutes until softened. Add garlic and cook 1 minute more. - Brown the meat
Add ground beef (or beef/pork mix) to the pan. Cook until browned, breaking up large chunks with a spoon. - Add liquids & seasonings
Stir in tomato paste, diced tomatoes, red wine (if using), oregano, basil, salt, and pepper. Bring to a simmer. - Simmer
Reduce heat to low and simmer 30–45 minutes, stirring occasionally, until sauce thickens and flavors meld. - Cook spaghetti
While the sauce simmers, cook spaghetti according to package directions. Drain and set aside. - Combine & serve
Toss cooked spaghetti with sauce or serve sauce on top. Garnish with Parmesan and parsley.
Tips
- For richer flavor, simmer the sauce longer (1–2 hours) and add a splash of milk or cream at the end.
- Use fresh herbs if available—thyme or a bay leaf enhances depth.
- You can add finely chopped mushrooms for extra texture.
If you want, I can also give a slow-cooker Spaghetti Bolognese version where the sauce develops deep, rich flavor while you’re hands-off. That one tastes almost like a restaurant Bolognese.
Do you want me to do that?
