Introduction
Cooking is an art, and having the right ingredients is crucial to creating a delicious and satisfying meal. In this recipe, we will combine classic elements to create a rich and savory bolognese sauce. The blend of fresh flavors, high-quality meats, and a touch of acidity from the wine will elevate this dish, making it perfect for a family dinner or a cozy night in.
Detailed Ingredients with Measures
1 1/2 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped (brown, yellow or white)
1 lb / 500g beef mince (ground beef) OR half pork, half beef
1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)
2 beef bouillon cubes, crumbled OR granulated beef bouillon
800g / 28 oz can crushed tomato (or tomato passata)
2 tbsp tomato paste
2 tsp white sugar, if needed
2 tsp Worcestershire sauce
2 dried bay leaves
2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
3/4 tsp cooking salt (kosher salt)
1/2 tsp black pepper
TO SERVE
400 g / 13 oz spaghetti, dried
Parmesan cheese and finely chopped parsley (optional)
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 30–150 minutes (depending on cooking option)
Total Time: 40–160 minutes
Yield: Serves 4–6
This bolognese sauce achieves deep flavors from careful cooking and the marriage of simple ingredients. Whether you serve it over perfectly cooked spaghetti or let it simmer for longer, the result will be a comforting dish that delights the palate. Enjoy your culinary creation!
Detailed Directions and Instructions
Sauté the Aromatics
Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the finely chopped onion and minced garlic. Sauté for about 3 minutes or until the onion is light golden and softened.
Cook the Beef
Increase the heat to high and add the beef mince (ground beef). Cook the beef, breaking it up as it cooks, until it is browned.
Reduce the Wine
Pour in the dry red wine and bring the mixture to a simmer. Cook for 1 minute, allowing the wine to reduce and scraping the bottom of the pot to lift any browned bits, until the alcohol smell has dissipated.
Add Remaining Ingredients
Stir in the crumbled beef bouillon, canned crushed tomatoes, tomato paste, Worcestershire sauce, dried bay leaves, fresh thyme (or dried thyme/oregano), cooking salt, black pepper, and white sugar if needed. Mix well and bring it to a gentle simmer.
Simmer the Sauce
Reduce the heat to medium, allowing the sauce to bubble gently. Cook uncovered for 20-30 minutes, stirring occasionally. If the sauce becomes too thick for your liking, feel free to add water as needed.
Slow Simmer Option
For a richer flavor, add 3/4 cup of water, cover the pot with a lid, and let it simmer on very low heat for about 2 – 2.5 hours, stirring every 30 minutes. After this time, uncover the pot and simmer for an additional 20 minutes to thicken the sauce further.
Taste and Adjust Seasoning
Taste the sauce and add more salt if desired.
Boil the Spaghetti
Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to the packet instructions, but reduce the cooking time by 1 minute.
Reserve Pasta Water and Drain
Before draining the pasta, scoop out about 1 mug of the pasta cooking water and set it aside. Drain the pasta once it is cooked.
Toss Spaghetti with Bolognese Sauce (Optional)
Add the drained spaghetti to the pot with the bolognese sauce over medium heat. Pour in about 1/2 cup (125 ml) of the reserved pasta water. Toss gently for 1.5 to 2 minutes to combine, allowing the spaghetti to absorb the sauce and turn red.
Serve the Dish
Divide the spaghetti and bolognese sauce between bowls. If desired, garnish with grated Parmesan cheese and finely chopped parsley.
Notes
Note 1
The recipe can be made with 100% beef mince or a combination of half pork and half beef for added flavor.
Note 2
If you prefer, you can substitute the beef bouillon cubes with a granulated version.
Note 3
White sugar can be adjusted based on the acidity of the tomatoes; taste before adding.
Note 4
Tossing the sauce and spaghetti together helps the pasta absorb the flavors and creates a more cohesive dish.
Note 5
For the slow simmer option, it’s beneficial to stir the sauce periodically to prevent sticking and ensure even cooking.
Note 6
If using a slow cooker, transfer the mixture after sautéing the aromatics and browning the meat, then cook according to the slow cooker settings.
Cook techniques
Sautéing
Heat olive oil in a large pot or deep skillet over medium-high heat. Add chopped onion and minced garlic, cooking until softened and light golden in color.
Cooking Beef
Increase heat to high, add beef mince, and cook while breaking it up until it is browned.
Reducing Wine
Add dry red wine to the pot and bring to a simmer. Cook for about 1 minute, stirring to scrape up any browned bits from the bottom of the pot, allowing the alcohol smell to dissipate.
Simmering
Incorporate the remaining ingredients into the pot. Stir, bring to a simmer, then reduce heat to medium. Let it bubble gently for 20 to 30 minutes, stirring occasionally and adding water if the sauce thickens too much.
Slow Simmering
For a richer flavor, add 3/4 cup of water, cover, and simmer on very low heat for 2 to 2.5 hours. Stir every 30 minutes. After slow cooking, uncover and simmer for an additional 20 minutes to thicken the sauce.
Tossing Sauce and Spaghetti
Boil a large pot of salted water, add spaghetti, and cook according to package instructions but reduce the time by 1 minute. Reserve some cooking water before draining the pasta. Combine the drained pasta with the bolognese sauce and reserved pasta water over medium heat, tossing gently until the spaghetti is coated and the sauce thickens.
FAQ
What type of ground meat can I use?
You can use either beef mince, a combination of half pork and half beef, or any other ground meat of your choice.
Can I substitute the red wine?
Yes, you can substitute the dry red wine with water or beef broth/stock if desired.
How can I adjust the sweetness of the sauce?
You can add 2 teaspoons of white sugar to balance the acidity of the tomatoes if needed.
What can I use instead of bay leaves?
If you don’t have bay leaves, you can use fresh thyme or dried oregano as a substitute.
Is it necessary to add salt to the sauce?
Adding salt is optional, but it is recommended to taste the sauce and adjust the seasoning if needed.
Conclusion
This delicious spaghetti bolognese is a comforting dish that combines rich flavors from the sautéed onions, garlic, and minced meat, simmered to perfection with red wine and crushed tomatoes. The balance of herbs and seasoning enhances the overall taste, making it a favorite for any pasta lover. Whether you enjoy it as is or take the time to blend the sauce with the pasta, this meal is a guaranteed crowd-pleaser that can be enjoyed on any occasion.
More recipes suggestions and combination
Vegetarian Bolognese
Substitute the beef mince with lentils or mushrooms for a hearty vegetarian version.
Spaghetti Aglio e Olio
Use garlic, olive oil, and red pepper flakes for a quick and light pasta dish.
Beef and Mushroom Ragu
Add sliced mushrooms to the bolognese for an earthy twist.
Pasta Primavera
Incorporate seasonal vegetables like zucchini, bell peppers, and cherry tomatoes into your sauce.
Lasagna
Layer the bolognese with lasagna sheets, ricotta, and mozzarella for a comforting baked dish.
Pasta al Pesto
Toss cooked pasta with pesto, cherry tomatoes, and Parmesan for a fresh alternative.
Spaghetti Carbonara
Create a creamy sauce with eggs, cheese, and pancetta for a rich and savory dish.
