Classic Spaghetti Bolognese
A comforting, hearty Italian-inspired pasta dish featuring a rich, slow-simmered meat sauce that clings perfectly to al dente spaghetti.
Ingredients
- •1 lb (450g) ground beef (15% fat)
- •12 oz (340g) spaghetti
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 medium carrot, finely grated
- •1 stalk celery, finely diced
- •2 tablespoons tomato paste
- •1 can (28 oz / 800g) crushed tomatoes
- •1 teaspoon dried oregano
- •1/2 teaspoon salt, plus more for pasta water
- •1/4 teaspoon black pepper
- •1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- 2
While the water heats, heat the olive oil in a large skillet over medium-high heat.
- 3
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and no longer pink.
- 4
Add the onion, carrot, and celery to the beef. Sauté for 5-7 minutes until the vegetables are softened.
- 5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 6
Pour in the crushed tomatoes, oregano, salt, and pepper. Stir well to combine.
- 7
Reduce the heat to low and let the sauce simmer for 15-20 minutes to allow the flavors to meld and the sauce to thicken.
- 8
Drain the pasta and toss it directly into the sauce, or serve the sauce ladled generously over portions of spaghetti.
- 9
Garnish with fresh parsley before serving.
💡 Chef tips
- For a deeper flavor, you can add a splash of balsamic vinegar or a pinch of sugar to the sauce to balance the acidity of the tomatoes.
- This sauce tastes even better the next day, making it an excellent candidate for meal prep; store in an airtight container in the fridge for up to 3 days.
- Ensure you reserve a small cup of the starchy pasta water; adding a tablespoon or two to the sauce helps it emulsify and cling better to the noodles.
✅ How it should turn out
The finished dish should feature a deep red, savory meat sauce with a rich tomato aroma, coating perfectly cooked pasta that is tender yet firm to the bite.