Chef’s Classic Spaghetti Bolognese

This recipe crafts a rich and flavorful bolognese sauce, perfect for a comforting pasta dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced (optional)
• 2 garlic cloves, minced
• 500 grams ground beef (or a combination of beef and pork)
• 1/2 cup dry red wine (optional)
• 800 grams crushed tomatoes (or passata)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 300 grams dried spaghetti
• Parmesan cheese, for serving

Instructions:

1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery (if using) and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Brown the meat: Add the garlic and cook for another minute until fragrant. Increase the heat to medium-high and add the ground meat. Season with salt and pepper. Crumble the meat with a spoon as it browns.
3. Deglaze with wine (optional): Once the meat is browned, pour in the red wine (if using). Let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. This deglazing step adds depth of flavor to the sauce.
4. Simmer the sauce: Add the crushed tomatoes, tomato paste, oregano, thyme, and bay leaf. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover partially, and let the sauce simmer for at least 1 hour, stirring occasionally. The longer it simmers, the richer and more flavorful the sauce becomes.
5. Cook the spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
6. Assemble and serve: Once the sauce is thickened and flavorful, remove the bay leaf. Taste and adjust seasonings as needed. Drain the cooked spaghetti and toss with the bolognese sauce in a large serving bowl or directly in the pot. Serve hot with grated Parmesan cheese for sprinkling at the table.

Tips:

• For a richer sauce, you can add a splash of cream or milk at the end of simmering.
• Leftover bolognese sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
• This recipe can be easily adapted to your dietary needs. Use lean ground meat, vegetable broth instead of wine, and skip the cheese for a vegetarian option.

This recipe crafts a rich and flavorful bolognese sauce, perfect for a comforting pasta dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced (optional)
• 2 garlic cloves, minced
• 500 grams ground beef (or a combination of beef and pork)
• 1/2 cup dry red wine (optional)
• 800 grams crushed tomatoes (or passata)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 300 grams dried spaghetti
• Parmesan cheese, for serving

Instructions:

1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery (if using) and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Brown the meat: Add the garlic and cook for another minute until fragrant. Increase the heat to medium-high and add the ground meat. Season with salt and pepper. Crumble the meat with a spoon as it browns.
3. Deglaze with wine (optional): Once the meat is browned, pour in the red wine (if using). Let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. This deglazing step adds depth of flavor to the sauce.
4. Simmer the sauce: Add the crushed tomatoes, tomato paste, oregano, thyme, and bay leaf. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover partially, and let the sauce simmer for at least 1 hour, stirring occasionally. The longer it simmers, the richer and more flavorful the sauce becomes.
5. Cook the spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
6. Assemble and serve: Once the sauce is thickened and flavorful, remove the bay leaf. Taste and adjust seasonings as needed. Drain the cooked spaghetti and toss with the bolognese sauce in a large serving bowl or directly in the pot. Serve hot with grated Parmesan cheese for sprinkling at the table.

Tips:

• For a richer sauce, you can add a splash of cream or milk at the end of simmering.
• Leftover bolognese sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
• This recipe can be easily adapted to your dietary needs. Use lean ground meat, vegetable broth instead of wine, and skip the cheese for a vegetarian option.