Description
This classic Spaghetti Bolognese recipe features a rich and hearty meat sauce simmered for hours to develop deep, robust flavors. Made with ground beef, fresh vegetables, herbs, and crushed tomatoes, it pairs perfectly with al dente spaghetti for a comforting and satisfying meal that’s perfect for family dinners or batch cooking.
Ingredients
Scale
Vegetables and Herbs
- 1 Onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 2–3 cloves Garlic, minced
- 5–6 leaves Fresh Basil (or 2 tsp dried basil)
Meat and Sauce
- 1 tbsp Olive oil
- 450g (1 lb) Ground Beef, extra lean
- 400g (14 oz) Canned Diced Tomatoes
- 500g (17 oz) Tomato Passata/Crushed Tomatoes
- 250ml (1 cup) Water
- 2 tsp Dried Oregano
- Salt and pepper to taste
Pasta
- 450g (1 lb) Spaghetti
Instructions
- Sauté Vegetables: In a large, deep frying pan or Dutch oven, heat 1 tablespoon of olive oil over low heat. Add the diced onion, carrots, celery, and minced garlic. Cook gently for 10 minutes, stirring occasionally, taking care not to brown the vegetables to retain their delicate flavors.
- Brown the Beef: Increase the heat slightly and add the ground beef to the pan. Cook while stirring continuously, breaking up the meat with a spoon until it is fully browned and no longer pink. This step seals in the meat’s flavor and texture.
- Add Tomatoes and Seasoning: Pour in the canned diced tomatoes, tomato passata, and water. Season with salt, pepper, dried oregano, and torn basil leaves, reserving a few fresh basil leaves for garnish. Bring the mixture to a boil, then reduce the heat to low, keeping the lid slightly ajar.
- Simmer the Sauce: Let the sauce simmer gently for 2.5 to 3 hours, stirring occasionally. This slow simmer melds the flavors and tenderizes the ingredients, resulting in a rich and thick Bolognese sauce.
- Cook the Spaghetti: When the sauce is nearly ready, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions but reduce the cooking time by 2 minutes to ensure the pasta remains al dente once combined with the sauce.
- Combine and Serve: Drain the spaghetti and transfer it to the pan with the Bolognese sauce. Gently stir to coat the pasta evenly. Remove from heat, garnish with the reserved fresh basil leaves, and serve topped with freshly grated Parmesan cheese.
Notes
- Using a food processor to chop the vegetables saves time and helps create a smoother sauce while retaining flavor, which is ideal for picky eaters.
- While spaghetti is traditional, other long pasta shapes like tagliatelle, fettuccine, or pappardelle also work wonderfully with this hearty sauce.
- You can substitute or mix ground pork with beef for added flavor and better texture, as pork is more affordable and complements the beef well.
- This recipe scales easily for batch cooking; leftovers can be frozen for convenient future meals.
- The Bolognese sauce can be made in a slow cooker for effortless preparation and enhanced flavor development.
Keywords: Spaghetti Bolognese, Italian pasta sauce, ground beef sauce, classic Bolognese, homemade pasta sauce, slow simmered sauce