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There's nothing quite like a comforting bowl of spaghetti bolognese, a dish that brings together rich, hearty flavors in every bite. From the robust beef mince to the bold undertones of red wine and herbs, this classic Italian recipe is perfect for any occasion—whether it’s a cozy weeknight meal or an impressive dinner for guests. What makes this dish shine is the simmered sauce, brimming with savory goodness and a touch of sweetness from ripe tomatoes and grated carrots. Pair it with perfectly al dente spaghetti, and you’ve got a meal that’s satisfying, timeless, and utterly delicious.
The beauty of spaghetti bolognese lies in its simplicity and depth of flavor. Did you know that this dish has its roots in Bologna, Italy, where it’s traditionally served with tagliatelle instead of spaghetti? The combination of minced beef, tomatoes, and aromatic herbs creates a symphony of flavors, made even better with a splash of red wine. Using grated carrots not only adds natural sweetness but also a dose of Vitamin A, making this a balanced meal. Plus, the sauce is incredibly versatile—freeze it for a quick dinner fix or use it in lasagna or stuffed peppers. Whether you’re cooking for yourself or hosting friends, this dish is a guaranteed crowd-pleaser.
Recipe Details
Serving Size: 5–6 servings
Ingredients
- 500
g (1.1 lbs) beef mince
- 500
g (17.6 oz) spaghetti
- 1
tbsp olive oil
- 1
tbsp minced garlic
- 1
onion, finely chopped
- 1
carrot, grated
- 125
ml (1/2 cup) red wine
- 2
beef bouillon cubes, crumbled
- 800
g (28 oz) canned crushed tomatoes (2 cans)
- 2
tbsp tomato paste
- 2
tsp sugar
- 1
tbsp Worcestershire sauce
- 2
dried bay leaves
- 1/2
tsp dried thyme
- 1/2
tsp oregano
- 1/8
tsp chili flakes
- 1
tsp salt
- 1/2
tsp black pepper
Instructions
- Prepare
the Base:
Heat the olive oil in a large saucepan or skillet over medium heat. Add the minced garlic and chopped onion, cooking until soft and fragrant, about 3–4 minutes. - Add
Carrot and Beef:
Stir in the grated carrot and cook for 2–3 minutes. Add the beef mince and cook, breaking it into small pieces, until browned and cooked through, about 6–8 minutes. If using fatty beef, carefully remove excess fat from the pan. - Incorporate
the Wine:
Pour in the red wine and let it simmer for 2–3 minutes, stirring occasionally, until the alcohol aroma dissipates. - Build
the Sauce:
Add the crumbled bouillon cubes, crushed tomatoes, tomato paste, sugar, Worcestershire sauce, bay leaves, thyme, oregano, chili flakes, salt, and black pepper. Stir well and bring to a gentle simmer. Cook uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens. - Cook
the Pasta:
Meanwhile, 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. - Combine
and Serve:
Remove the bay leaves from the sauce. Toss the spaghetti with the bolognese sauce until well coated. Serve hot, garnished with Parmesan cheese or fresh basil if desired.
Tips for the Dish
- Substitutions:
For a lighter version, use ground turkey or chicken instead of beef.
- Vegetarian
Option: Replace the beef with plant-based mince or finely chopped
mushrooms.
- Red
Wine Alternative: Use beef stock or grape juice for a non-alcoholic
option.
- Storage:
The sauce can be refrigerated for up to 4 days or frozen for up to 3
months.
- Extra
Flavor: Add a splash of cream at the end for a richer sauce.
Wrap-Up
Spaghetti bolognese is more than just a meal—it’s an
experience that combines the heartwarming flavors of Italy with the ease of
everyday cooking. Whether you enjoy it fresh or save the sauce for later, this
recipe is sure to become a staple in your kitchen. Don’t forget to share your
version of spaghetti bolognese in the comments below—I’d love to see your
creative twists!
Keywords: spaghetti bolognese, classic Italian pasta,
homemade bolognese sauce, beef mince recipes, easy pasta recipes
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