Recipe Details
"Savor the deep, rich flavors of a traditional Italian ragu served over perfectly al dente pasta. This slow-simmered Bolognese sauce combines tender ground beef, aromatic vegetables, and sweet tomatoes for the ultimate comfort meal."
1 Ingredients
| Qty | Item |
|---|---|
| 2 tbsp | Olive oil |
| 1.1 lb | Ground beef (80/20) |
| 1 large | Yellow onion, finely diced |
| 2 medium | Carrots, finely diced |
| 2 stalks | Celery stalks, finely diced |
| 3 cloves | Garlic cloves, minced |
| 2 tbsp | Tomato paste |
| 0.5 cup | Dry red wine |
| 28 oz | Canned crushed tomatoes |
| 1 cup | Beef stock |
| 1 tsp | Dried oregano |
| 1 tsp | Dried basil |
| 14 oz | Spaghetti pasta |
| 0.5 cup | Grated Parmesan cheese |
2 Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly and smells fragrant.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.
Pour in the crushed tomatoes and beef stock. Add the dried oregano and basil. Season with salt and pepper to taste.
Reduce the heat to low and cover. Simmer the sauce for at least 60-90 minutes, stirring occasionally, until thick and rich.
In the last 15 minutes of simmering, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
Drain the pasta and toss with the Bolognese sauce. Serve immediately topped with freshly grated Parmesan cheese.
💡 Tips & Tricks
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·
For a richer sauce, add a splash of whole milk 30 minutes before the end of cooking to tenderize the meat.
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Always save about half a cup of pasta water to adjust the consistency of the sauce when mixing.
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The longer you simmer the sauce, the more depth of flavor it will have. If it gets too thick, add a little more stock.
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·
Use a mix of ground beef and pork (50/50) for a more traditional and flavorful profile.
? Frequently Asked Questions
Can I freeze Bolognese sauce?
What is the best wine for Bolognese?
Can I make this in a slow cooker?
How do I make it vegetarian?
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