Spaghetti Bolognese recipe

Let me show you how I make Spaghetti Bolognese, a hearty, comforting dish that originates from Bologna, Italy. From my own personal experience, Bolognese sauce (ragù alla bolognese) is known for its rich, deep flavors, usually made with a mix of ground meats, vegetables, and wine, simmered for a long time to meld all the flavors. In the Emilia-Romagna region of Italy, it’s often served with fresh egg pasta, but here, I’ll guide you through a version with spaghetti, which is a popular choice worldwide.

Notes on What to Expect:

You should expect a sauce that’s deeply savory with a hint of sweetness from the vegetables and the richness of the meat. The red wine adds a subtle depth to the sauce, and after simmering, it becomes thick and flavorful.

Ingredients (for 4 servings)

• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1/2 pound ground beef (80% lean)
• 1/2 pound ground pork or Italian sausage
• 1 cup red wine (Chianti is ideal, but any dry red will do)
• 18 oz crushed tomatoes
• 1 tsp fresh rosemary (or 1/4 tsp dried)
• 1 tsp fresh sage (or 1/4 tsp dried)
• Salt and pepper to taste
• 12 oz spaghetti
• Fresh parsley and grated Parmesan cheese for garnish
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Prep Time: 10 minutes

Course: Main dish

Equipment Needed:

Large saucepan, spoon, knife, cutting board, colander, and pasta pot.

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Step-by-Step Instructions:

1. Sauté the Vegetables: Heat the olive oil over medium heat in a large saucepan. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened.
2. Cook the Meat: Add the ground beef and sausage to the pan. Break the meat apart with a spoon and cook until browned and cooked through, about 7-10 minutes. Add the minced garlic during the last minute of cooking.
3. Deglaze with Wine: Pour in the red wine to deglaze the pan, scraping any brown bits from the bottom. Let it cook for about 2-3 minutes, allowing the alcohol to evaporate.
4. Add Tomatoes and Herbs: Stir in the crushed tomatoes, rosemary, and sage. Season with salt and pepper. Bring the sauce to a simmer, then reduce the heat and let it cook gently for about an hour, stirring occasionally.
5. Cook the Spaghetti: While the sauce is simmering, cook the spaghetti according to the package instructions. Drain the pasta and toss it directly into the sauce, mixing well to coat.
6. Serve: Garnish with freshly chopped parsley and grated Parmesan cheese.

Tips and Variations:

• Wine Substitute: If you prefer to avoid alcohol, try using a mix of red wine vinegar and water, or beef broth with a little tomato pastetary Needs : For a gluten-free version, simply swap the spaghetti for gluten-free pasta. If you’re looking for a leaner version, you can use ground turkey instead of beef and sausage.
  Add a dash of heavy cream to make the sauce richer, or throw in some chili flakes if you like a bit of heat.
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Nutritional Information per Serving:

• Calories: Approx. 550 calories
• Carbohydrates: 60g
• Protein: 30g
• Fat: 20g
• Fiber: 4g

I hope this guide has made making Spaghetti Bolognese seem a little less daunting. Have you tried making it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment!