The Best And Easiest Spaghetti Bolognese Recipe
Step into a culinary journey with this Spaghetti Bolognese, a dish that’s more than just a meal – it’s a memory. Every twirl of spaghetti and every morsel of that rich, hearty sauce teleports you straight to the cozy dinners at my sister’s place. She whipped up this dish so often, and I’d never miss a chance to drop by. With every bite, we shared laughs, stories, and the unmatched flavor of a Bolognese made with love. Dive in, and let this plate create memories for you, just like it did for us. With familiar ingredients and a few simple steps, you’ll have a comforting bowl of pasta that rivals any upscale Italian eatery. It’s the kind of dish that effortlessly bridges the gap between gourmet and homestyle cooking.
Spaghetti: The classic base for our Bolognese. If you prefer, whole wheat spaghetti or gluten-free variants are great alternatives. Olive Oil: Gives a rich base and ensures our beef browns perfectly. Canola or vegetable oil can also work if you’re in a pinch. Ground Beef (extra lean): The heart of the Bolognese, delivering that meaty depth. Ground turkey or chicken is a lighter choice but still delicious. Onion: Adds a savory sweetness that deepens the flavor profile. Red or white onions are interchangeable, based on your preference. Garlic: The aromatic kick that elevates the sauce. Garlic powder can be a last-minute save if you run out of fresh cloves. Oregano: Introduces an earthy, herbal touch. Thyme or basil can be swapped in for a different aromatic spin. Red Pepper Flakes: Adds a hint of heat. Adjust to taste or use fresh chili if you crave more spice. Tomato Paste: Amplifies the tomato richness and thickness of the sauce. In its absence, extra crushed tomatoes or tomato puree can be a save. Red Wine: Deepens the sauce’s flavor and aroma. If you’d rather not use wine, beef broth or grape juice can step in. Crushed Tomatoes: The velvety base for our sauce. Tomato puree or diced tomatoes can also work, depending on your texture preference. Basil: Freshness that brightens the meaty sauce. Parsley or even spinach can be used if basil isn’t on hand. Salt and Pepper: For seasoning and bringing all flavors to life. Always adjust to your personal taste. Heavy Cream: Introduces a luxurious creaminess to the Bolognese. Milk or half-and-half can be used for a lighter touch. Parmesan Cheese (grated): Melty, salty goodness that ties the dish together. Romano or Asiago cheese can be delicious stand-ins.
Trust me, making this Spaghetti Bolognese is a breeze! Let’s get started. First things first, let’s boil up that spaghetti. Just follow the package’s directions. And hey, save some of that pasta water. We might need it later to adjust our sauce. Grab a large skillet or pot and warm up that olive oil over a medium-high heat. Once it’s shimmering, toss in the ground beef. You’ll want to break it up as it cooks. After about 3 minutes, it should be browned nicely. Now, toss in your chopped onion and minced garlic. Give them about 3 minutes to soften up. You’ll start smelling the magic happen. This is where it gets fun. Sprinkle in the oregano and red pepper flakes, then dollop in the tomato paste. Give it a good stir. Ready for the wine? Pour it in and let it simmer down for about 5 minutes. You’ll notice the liquid reducing a bit. Pour in those crushed tomatoes. Add your chopped basil, and season it up with salt and pepper. Give everything a good mix, bring it to a quick boil, and then dial back the heat to let it simmer. Pop a lid on and let it do its thing for about 20 minutes. Now for the luxurious touch. Pour in the heavy cream and give it a good stir. If your sauce looks too thick, remember that pasta water? Add a bit in to get your desired consistency. Add your cooked spaghetti directly to the pot and toss it around, ensuring every strand gets some love from that beautiful sauce. Sprinkle over that Parmesan cheese and maybe a bit more chopped basil. And there you have it! Dish it out and watch everyone’s faces light up.
Storage
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title: “Spaghetti Bolognese” ShowToc: true date: “2024-10-21” author: “Violet Miranda”
Spaghetti Bolognese
There are no words to describe how much my family loves this slow cooked meat sauce. Serve it up with a tall glass of milk and some garlic bread with cheese and you’ve got an award winning meal packed with protein and the best Italian flavors.
Meat to Sauce Ratio
Traditional Spaghetti Bolognese recipes are made with very little marinara. The authentic version is mostly made of meat. Me? I like a little bit more sauce in my pasta, so feel free to use a 28 oz. can instead of the 18 ounces noted in the recipe. You can always start with 18 ounces and add more as you see fit!
How to Make it
Soften the vegetables and brown the meat.
Add red wine, crushed tomatoes, and seasonings. Simmer for an hour and stir occasionally.
Stir in cooked spaghetti. Top with grated Parmesan and serve!
Bolognese Sauce vs. Spaghetti Sauce
Traditional bolognese sauce is primarily comprised of meat (ground beef), with just a bit of tomato sauce. Spaghetti sauce is mostly made of tomato or marinara sauce and can be completely meat free.
Red Wine Substitutes
Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto. Non-Alcoholic Options: Non-alcoholic wine 1/2 cup Red Wine Vinegar combined with 1/2 cup water. 2 Tbsp. tomato paste + 1 cup beef broth. See here for additional options.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This sauce freezes really well.
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Did You Make This Recipe?
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