Spaghetti alla Bolognese
Servings: 4
Prep Time: 20 mins
Cook Time: 30 mins
Description:
Spaghetti Bolognese, also known as "spaghetti alla Bolognese," is a classic Italian pasta dish that features a rich and flavorful meat sauce served over spaghetti. Here's a basic recipe for making Spaghetti Bolognese:
Ingredients:
- 8 ounces (225g) spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 pound (450g) ground beef (or a combination of beef and pork)
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Grated Parmesan cheese (for garnish)
- Fresh basil or parsley (for garnish)
Method:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce:
- In a large saucepan or skillet, heat the olive oil over medium heat.
- Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Brown the Meat:
- Add the ground beef to the pan, breaking it up with a spoon. Cook until the meat is browned and no longer pink. Drain any excess fat if necessary.
- Add Tomatoes and Seasonings:
- Stir in the crushed tomatoes, tomato paste, and red wine (if using).
- Add the dried oregano, basil, thyme, and bay leaf. Season with salt and black pepper to taste.
- Reduce the heat to low, cover, and let the sauce simmer for about 20-30 minutes, stirring occasionally. The longer it simmers, the more flavorful it will become.
- Taste and Adjust:
- Taste the sauce and adjust the seasonings, adding more salt, pepper, or herbs as needed.
- Serve:
- To serve, spoon the Bolognese sauce over the cooked spaghetti.
- Garnish with grated Parmesan cheese and fresh basil or parsley.