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Classic Spaghetti Bolognese

A comforting Italian dish featuring a rich meat sauce served over spaghetti, perfect for busy weeknights or family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Bolognese sauce
  • 500 g ground beef A meaty base that gives depth to the sauce.
  • 1 large onion, finely chopped For sweetness and fragrance.
  • 2 cloves garlic, minced Adds necessary flavor.
  • 1 large carrot, finely chopped Adding color and subtle sweetness.
  • 1 stalk celery, finely chopped An aromatic element.
  • 400 g canned chopped tomatoes For that saucy goodness.
  • 2 tablespoons tomato paste Adds extra richness.
  • 1 teaspoon dried oregano For a hint of earthiness.
  • 1 teaspoon dried basil Adding a familiar Italian touch.
  • to taste salt and pepper Essential for flavor.
  • 2 tablespoons olive oil For sautéing the vegetables.
For serving
  • 400 g spaghetti The perfect pasta shape to soak up the sauce.
  • as desired grated Parmesan cheese For topping.
  • to taste fresh parsley Optional garnish.

Method
 

Cooking the Pasta
  1. Boil a pot of salted water and cook the spaghetti according to package instructions until al dente. Drain and set aside.
Preparing the Bolognese Sauce
  1. In a large skillet, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and cook until softened, about 5 minutes.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Add the ground beef, breaking it up with a spatula. Cook until browned.
  4. Pour in canned tomatoes and tomato paste, and stir to combine. Season with oregano, basil, salt, and pepper.
  5. Reduce heat and let the sauce simmer for about 15-20 minutes, allowing flavors to meld together.
Combining and Serving
  1. Toss the cooked spaghetti with the Bolognese sauce. Serve hot, topped with grated Parmesan and fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container for about 3 days in the fridge or frozen for up to 3 months. To reheat, thaw and gently warm on the stove.