Spaghetti with Bolognese Sauce
Indulge in the comforting classic that is Spaghetti with Bolognese Sauce—a hearty, flavor-packed dish that brings authentic Italian cuisine to your table. This recipe features tender spaghetti topped with a rich, slow-simmered Bolognese sauce made from ground beef, aromatic vegetables, and a luscious blend of crushed tomatoes, red wine, and whole milk for a velvety finish. Seasoned with dried oregano, basil, and a hint of garlic, every bite is an explosion of savory goodness. Perfect for a cozy family dinner or an impressive meal for guests, this 90-minute labor of love is finished with a sprinkle of grated Parmesan and fresh parsley for a touch of elegance. Whether you're craving a comforting pasta night or looking for an easy-to-follow recipe that delivers bold flavors, this is your ultimate go-to for classic spaghetti Bolognese bliss.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 500 grams ground beef (80% lean)
- 2 tablespoons tomato paste
- 800 grams canned crushed tomatoes
- 1 cup beef stock
- 1 cup dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 0.5 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pan. Sauté for 5-7 minutes, or until the vegetables are soft and aromatic.
Stir in the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
Stir in the tomato paste and cook for 2-3 minutes to enhance its flavor.
Pour in the crushed tomatoes, beef stock, dry red wine, oregano, basil, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer. Reduce the heat to low and let the sauce cook for about 1 hour, stirring occasionally, until thick and flavorful.
Stir in the milk during the last 15 minutes of cooking to add richness to the sauce.
Remove the bay leaf and discard.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the Bolognese sauce over the cooked spaghetti, then top with grated parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 252 mg | 19% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1206 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.
