Classic Pasta Bolognese
Indulge in the comforting flavors of a **Classic Pasta Bolognese**, a timeless Italian favorite that brings hearty satisfaction to the dinner table. This recipe combines slow-simmered ground beef and pork with a vibrant medley of onion, carrot, celery, garlic, and Italian herbs, creating a rich, savory sauce that clings perfectly to al dente spaghetti. Enhanced with a splash of red wine, tomato paste, and beef stock for depth of flavor, this dish is the epitome of feel-good food. Topped with freshly grated Parmesan cheese and parsley, it's perfect for cozy weekday dinners or casual gatherings. Ready in just over an hour, this masterpiece rewards with every bite. **Homemade Bolognese sauce** has never felt this indulgent!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 500 grams ground beef
- 250 grams ground pork
- 2 tablespoons tomato paste
- 1 cup red wine
- 800 grams canned crushed tomatoes
- 1 cup beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams spaghetti
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion, carrot, and celery. Cook until the vegetables are soft, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking the meat apart with a spoon, approximately 8-10 minutes.
Stir in the tomato paste and cook for 2 minutes, allowing it to coat the meat and vegetables.
Pour in the red wine and let it simmer for about 3 minutes until it's mostly evaporated.
Add the canned crushed tomatoes and beef stock to the skillet.
Season with dried oregano, dried basil, bay leaf, salt, and black pepper.
Reduce the heat to low, cover partially, and simmer the sauce for 60-75 minutes, stirring occasionally.
About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Remove the bay leaf from the sauce and check for seasoning, adjusting if necessary.
Serve the sauce over the cooked spaghetti.
Garnish with grated Parmesan cheese and fresh parsley before serving.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 11.9 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
