Spaghetti Bolognese is a comforting Italian-inspired pasta dish featuring a rich, savory meat and tomato sauce tossed with spaghetti. This version delivers a hearty, flavorful sauce that’s easy enough for a weeknight meal yet deepens beautifully when simmered longer. The combination of ground beef, aromatics, tomatoes, and seasonings creates a thick, luscious sauce that clings perfectly to the pasta for a satisfying, classic meal.
Ingredients
- (500 grams) Grass-fed Ground Beef
- (1 1/2 tablespoons) Olive oil
- (2 cloves) Garlic, minced
- (1) Yellow or white onion, finely chopped
- (1/2 cup) Dry red wine (substitute with water or beef stock)
- (2 cubes) Beef bouillon
- (800 grams) Crushed tomato
- (2 tablespoons) Tomato paste
- (2 teaspoons) White sugar (if needed)
- (2 teaspoons) Worcestershire sauce
- (2) Dried bay leaves
- (2 sprigs) Fresh thyme (or 1/2 tsp dried thyme or oregano)
- (3/4 teaspoon) Kosher salt
- (1/2 teaspoon) Black pepper
- (400 grams) Dried spaghetti
- (For serving) Parmesan cheese
Directions
- Heat oil in a large pot or deep skillet over medium-high heat. Add the onion and garlic, and sauté for about 3 minutes until softened and lightly golden.
- Increase the heat to high and add the ground beef. Cook, breaking it apart as it browns.
- Pour in the red wine, let it simmer for about a minute, and scrape the bottom of the pot to release any browned bits. Cook until the alcohol aroma dissipates.
- Stir in the remaining ingredients, bring the sauce to a simmer, then reduce the heat to medium. Let it cook uncovered for 20-30 minutes, stirring occasionally and adding water if it thickens too much.
- For a richer flavor, use the slow-simmer option: add ¾ cup of water, cover, and cook on very low heat for 2-2½ hours, stirring every 30 minutes. Uncover and simmer for another 20 minutes to thicken.
- Taste and adjust the seasoning with more salt if needed.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti one minute less than the package instructions. Reserve a cup of pasta water, then drain.
- Add the cooked pasta to the sauce along with about ½ cup of the reserved pasta water. Toss over medium heat for 1½-2 minutes until the sauce clings to the noodles.
- Serve immediately, topped with grated Parmesan and chopped parsley if desired.
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