why make this recipe
Spaghetti Bolognese is a classic dish loved by many. It is hearty, filling, and packed with flavor. This recipe is easy to make and is perfect for both a family dinner and entertaining guests. Its rich sauce over spaghetti creates a wonderful meal that is sure to please everyone at the table.
how to make Spaghetti Bolognese
Ingredients:
- 1 tbsp olive oil
- 1/2 onion, grated (about 100g/3.5oz)
- 1 carrot, grated (about 100g/3.5oz)
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 500 g (1.1 lb) lean beef mince
- 2 tbsp tomato puree
- 150 ml (5.1 fl oz) red wine
- 800 g (1.8 lb) canned chopped tomatoes
- 2 tsp Worcestershire sauce
- 4 tbsp whole milk
- pinch salt and black pepper
- 300 g (10.6 oz) dried spaghetti
Directions:
- Heat the olive oil in a large non-stick pan over medium heat.
- Add the grated carrot and onion, stir gently, then add minced garlic, oregano, and a pinch of salt and pepper. Sweat the vegetables for about 2 minutes until soft but not browned.
- Push the vegetables to the sides of the pan to make a well in the center, then add the minced beef. Stir and cook for 2-3 minutes until mostly browned.
- Create a well again, add tomato puree, and stir for 30 seconds to cook off the metallic taste.
- Add red wine, cooking for a couple of minutes until it reduces to a syrup.
- Stir in the canned tomatoes and Worcestershire sauce, bringing to a simmer.
- Cook the spaghetti in boiling, salted water according to package instructions, usually around 8 minutes for al dente.
- Simmer the bolognese sauce for 5-6 minutes until it darkens and the tomatoes lose metallic taste.
- Stir in the milk for a creamy finish.
- Drain the spaghetti, serve on plates, and top with the bolognese sauce.
how to serve Spaghetti Bolognese
Serve Spaghetti Bolognese hot. You can sprinkle some grated cheese on top for extra flavor. Pair it with garlic bread and a fresh salad for a complete meal.
how to store Spaghetti Bolognese
If you have leftovers, let them cool before storing them in an airtight container. You can keep Spaghetti Bolognese in the fridge for up to 3 days. To reheat, warm it in a pan or in the microwave until hot.
tips to make Spaghetti Bolognese
- Don’t rush cooking the vegetables; it helps to bring out their sweetness.
- Use good quality minced beef for a richer taste.
- Let the sauce simmer for a longer time to deepen the flavors.
- Feel free to add other vegetables like bell peppers or mushrooms for variety.
variation
You can make a vegetarian version of Spaghetti Bolognese by using lentils or chopped mushrooms instead of beef. This will give you a great texture and flavor while keeping it meat-free.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the Bolognese sauce ahead of time. Just reheat it before serving.
2. Can I freeze Spaghetti Bolognese?
Yes, you can freeze the Bolognese sauce. Store it in an airtight container for up to 3 months.
3. What can I use instead of red wine?
If you prefer not to use wine, you can substitute it with beef broth for similar richness.
Spaghetti Bolognese
Ingredients
Method
- Heat the olive oil in a large non-stick pan over medium heat.
- Add the grated carrot and onion, stir gently, then add minced garlic, oregano, and a pinch of salt and pepper. Sweat the vegetables for about 2 minutes until soft but not browned.
- Push the vegetables to the sides of the pan to make a well in the center, then add the minced beef. Stir and cook for 2-3 minutes until mostly browned.
- Create a well again, add tomato puree, and stir for 30 seconds to cook off the metallic taste.
- Add red wine, cooking for a couple of minutes until it reduces to a syrup.
- Stir in the canned tomatoes and Worcestershire sauce, bringing to a simmer.
- Cook the spaghetti in boiling, salted water according to package instructions, usually around 8 minutes for al dente.
- Simmer the bolognese sauce for 5-6 minutes until it darkens and the tomatoes lose metallic taste.
- Stir in the milk for a creamy finish.
- Drain the spaghetti, serve on plates, and top with the bolognese sauce.