Rich and Flavorful Bolognese Sauce with Perfectly Cooked Spaghetti
Ingredients:
For the Bolognese Sauce: 2 tbsp olive oil 1 large onion, finely chopped 2 cloves garlic, minced 2 carrots, finely chopped 2 celery sticks, finely chopped 500g ground beef (or a mix of beef and pork) 100g pancetta or bacon, diced 2 tbsp tomato paste 400g can of chopped tomatoes 200ml beef or chicken stock 125ml red wine (optional) 1 tsp dried oregano 1 tsp dried basil 1 bay leaf Salt and pepper to taste Fresh basil or parsley for garnish (optional) For the Spaghetti: 400g spaghetti Salt for the pasta water Instructions:
1. Prepare the Bolognese Sauce:
Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are soft and the onion is translucent, about 10 minutes. Increase the heat to high and add the ground beef and pancetta. Cook until browned, breaking up the meat with a spoon as it cooks. Stir in the tomato paste and cook for another 2 minutes. Add the chopped tomatoes, stock, and red wine (if using). Stir to combine. Add the dried oregano, dried basil, and bay leaf. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for at least 45 minutes, stirring occasionally. For best results, simmer for 2-3 hours, adding a bit of water if the sauce becomes too thick.
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| Spaghetti Bolognese |
2. Cook the Spaghetti:
About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil. Add the Spaghetti and cook according to the package instructions until al dente. Drain the spaghetti, reserving a cup of the pasta water.
If the Bolognese sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency. Remove the bay leaf from the sauce. Serve the Bolognese sauce over the cooked spaghetti. Garnish with fresh basil or parsley, and grated Parmesan cheese if desired.
Enjoy your Spaghetti Bolognese!
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