Spaghetti Bolognese
Spaghetti Bolognese is the ultimate pasta night classic. Tender spaghetti tossed in a rich, hearty meat sauce finished with a splash of cream and plenty of Parmesan. Comforting, simple, and exactly the kind of dinner you’ll want on repeat.
Servings: 6
Calories: 618kcal
Ingredients
- 1 pound spaghetti uncooked
- 2 tablespoons olive oil
- 1 pound ground beef extra lean
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tablespoon oregano dried
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 cup red wine
- 28 ounces crushed tomatoes (1 can)
- 2 tablespoons basil chopped
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ cup heavy cream
- ½ cup Parmesan cheese grated
- 2 tablespoons basil chopped, for garnish
Instructions
- Cook the spaghetti according to package instructions. Keep the pasta water, in case needed for sauce.
- Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.
- Add the onion and garlic and cook for another 3 minutes until the onion softens.
- Add the oregano, red pepper flakes, tomato paste and stir. Stir in the red wine and cook for about 5 minutes until most of the liquid has cooked off.
- Add the crushed tomatoes, basil and season with salt and pepper. Stir and bring to a boil, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.
- Stir in the heavy cream and adjust for seasoning if needed. If your sauce is too thick add some of the pasta water to thin it out.
- Add the spaghetti to the pot and toss well with the sauce. Top with Parmesan cheese and basil. Serve immediately.
Video
Notes
- Pasta water. Don’t toss it all. A splash can loosen up the sauce and help it cling to the spaghetti like glue.
- Wine swap. If you’re skipping wine, beef broth or vegetable broth adds the depth you need without the booze.
- Tomatoes. Crushed canned tomatoes work best here. Cheap, watery brands = thin sauce. Go for quality, it matters.
- Cream factor. For a richer finish, add an extra splash of heavy cream. It softens the acidity of the tomatoes and gives the sauce a velvety texture.
- Cheese. Freshly grated Parmesan always wins. The bagged stuff has fillers that keep it from melting properly.
- Storage. Leftovers keep in the fridge for up to 4 days. Freeze just the sauce (not the pasta) for up to 3 months.
Nutrition
Serving: 1serving | Calories: 618kcal | Carbohydrates: 72g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 606mg | Potassium: 984mg | Fiber: 6g | Sugar: 10g | Vitamin A: 688IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 5mg
