Classic Spaghetti Bolognese
This is spaghetti bolognese the way most people know and love it. A hearty beef and tomato sauce, simmered until thick and rich, then tossed with spaghetti and finished with grated Parmesan.
Equipment
- Large Pot
Ingredients
- 4 tbsp / 2 fl oz extra virgin olive oil
- 1 large onion finely diced
- 3 garlic cloves finely sliced
- 1 lb ground beef (also known as beef mince)
- ⅔ cup / 5 fl oz dry red wine or white wine
- 28 oz tomato purée (also known as passata)
- 1 tsp dried oregano
- fresh basil leaves torn and stalks finely sliced
- 16 oz spaghetti
- sea salt to taste
- black pepper
- Parmesan freshly grated, for serving
Instructions
Sauté the Aromatics:
- In a large sauté pan over a medium-low heat sauté the onions for 6-7 minutes until softened.
- Add the garlic and sauté for 1 minute, until fragrant.
Brown the Meat:
- Increase the heat to medium-high. Add the beef mince and season with salt and pepper.
- Break up the meat with a wooden spoon and stir occasionally until browned.
Deglaze and Simmer:
- Add the wine and use the wooden spoon to deglaze the pan, scraping up any browned bits.
- Once the wine has evaporated, stir in the tomato purée and oregano.
- Bring to a gentle boil, then reduce the heat to low and simmer for at least 1 hour, stirring every 15 to 30 minutes. Add a splash of water if the sauce becomes too thick.
Finish the Sauce and Cook the Pasta:
- When the sauce is nearly ready, stir in the basil and adjust seasoning with salt and pepper.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente, according to package instructions.
- Drain the pasta and stir it into the Bolognese sauce.
Serve:
- Serve hot with a generous sprinkle of freshly grated Parmesan.
Notes
Simmer Low and Slow: Keep the heat low and stir occasionally. A gentle simmer over time helps the sauce develop its full flavor. If you have time, simmer the sauce for up to 4 hours, partially covered, adding a splash of water as needed to prevent it from drying out.
Make-Ahead: The sauce tastes even better the next day. Store it in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 1075kcalCarbohydrates: 111gProtein: 38gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 81mgSodium: 140mgPotassium: 1480mgFiber: 8gSugar: 14gVitamin A: 1013IUVitamin C: 24mgCalcium: 90mgIron: 7mg
Made this recipe?I’d love to hear what you thought in the comments.