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–+ servings
Spaghetti Bolognese

Spaghetti Bolognese

Discover the perfect Spaghetti Bolognese recipe with rich meat sauce and tender pasta Perfect for family dinners and easy to make at home.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef (15-20% fat content)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup red wine (or beef stock)
  • 28 oz can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 2 leaves bay leaves
  • q.s. Salt and pepper to taste
  • 1/4 cup milk or cream (optional)
  • 1 lb spaghetti pasta
  • q.s. Grated Parmesan cheese for serving

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Pot for boiling pasta

Method
 

  1. Chop the onions, carrots, celery, and mince the garlic.
  2. Heat olive oil in a large pot over medium heat.
  3. Add chopped vegetables and cook until softened, about 5-7 minutes.
  4. Increase heat to medium-high and add ground beef, breaking it up as it cooks, about 8-10 minutes.
  5. Pour in red wine (or beef stock) and let it reduce by half.
  6. Stir in crushed tomatoes, tomato paste, oregano, bay leaves, salt, and pepper; bring to a simmer.
  7. Reduce heat to low and let the sauce simmer gently for at least 30-45 minutes.
  8. About 10 minutes before serving, stir in milk or cream.
  9. Cook spaghetti according to package directions in well-salted water.
  10. Toss cooked spaghetti with the sauce, adding pasta water if necessary, and serve with grated Parmesan.

Nutrition

Calories: 550kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 750IUVitamin C: 5mgCalcium: 120mgIron: 3mg

Notes

For a gluten-free option, substitute regular pasta with your favorite gluten-free pasta; the sauce is naturally gluten-free. You can easily adapt this recipe for a vegetarian version by replacing the meat with finely chopped mushrooms or lentils. To sneak in extra veggies, try adding grated zucchini or spinach at the end. For meal prep, the sauce can be made ahead of time and reheated; it also freezes well for up to three months. Don’t rush the simmering process—the longer it cooks, the better the flavors develop!
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