Free recipe
Spaghetti Bolognese
Built around dried spaghetti and ground beef -- the method starts by heating the olive oil in a large deep pan over medium heat.
Anchored by dried spaghetti, ground beef and onion, this Italian dish starts by heating the olive oil in a large deep pan over medium heat and comes together in about 30 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Ready in 30 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around dried spaghetti, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) dried spaghetti
- 1 lb (450 g) ground beef (or half beef, half pork)
- 1 medium onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup whole milk
- 1/2 cup beef stock or water
- 2 tbsp olive oil
- Salt, black pepper, and grated Parmesan to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the olive oil in a large deep pan over medium heat. Add the onion, carrot, and celery and cook gently for 6-8 minutes, stirring now and then, until soft and lightly golden.
Add the garlic and cook 1 minute until fragrant.
Turn the heat to medium-high, add the ground beef, and break it up with a wooden spoon. Cook 6-8 minutes until no pink remains and the meat begins to brown - browning builds flavor, so do not rush it.
Stir in the tomato paste and cook 1 minute, then pour in the milk and let it bubble and mostly cook away, about 3 minutes (milk keeps the meat tender).
Add the crushed tomatoes and stock and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir well.
Lower the heat and let the sauce gently simmer, uncovered, for at least 30 minutes (longer is better), stirring occasionally, until thick and rich.
When the sauce is nearly ready, cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
Toss the drained pasta with a few spoonfuls of sauce and a splash of pasta water so it coats nicely.
Serve in bowls topped with more sauce and plenty of grated Parmesan.
Cook 6-8 minutes until no pink remains and the meat begins to brown - browning builds flavor, so do not rush it.
