Spaghetti Bolognese

Ingredients

• 1 kg Canned crushed tomatoes (Italian) (Good quality Italian brand)
• 500 g Ground beef 15% fat (Choose a well‑fatty meat for more flavor)
• 150 g Guanciale (cured pork cheek) (Italian product, very fatty, provides authentic flavor)
• 400 g Spaghetti (Choose a durum wheat brand)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the ingredients

   Cut the guanciale into small dice. Measure the quantities of ground meat, crushed tomatoes, and spaghetti.

   Time: PT5M

2. Render the guanciale

   Heat the deep pan over medium heat and add the guanciale. Let the fat melt gently until the pieces are golden and crisp.

   Time: PT5M

   Temperature: Moyen

3. Brown the meat

   Add the ground meat to the pan with the rendered guanciale. Sauté while stirring until it is well browned, about 5 minutes.

   Time: PT5M

   Temperature: Moyen

4. Incorporate the tomatoes

   Pour the kilogram of crushed tomatoes into the pan. Stir, season with salt and pepper. Let simmer over low heat for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: 90°C

5. Cook the spaghetti

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions (about 10 minutes) until al dente. Drain.

   Time: PT10M

   Temperature: 100°C

6. Assembly and serving

   Toss the drained spaghetti with the Bolognese sauce in the pot or directly on plates. Serve hot, optionally sprinkled with Parmesan.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ground beef 15% fat: Mixed ground meat (beef‑pork), Veal ground meat
• Instead of Guanciale (cured pork cheek): Pancetta, Smoked bacon
• Instead of Spaghetti: Gluten‑free pasta, Tagliatelle

Equipment Needed

• Pot or Dutch oven
• Deep skillet
• Wooden spoon
• Ladle (optional)
• Colander
• Chef's knife

Critical Steps — Do Not Skip

• Render the guanciale without burning it
• Properly brown the meat to develop flavors

Chef Tips from the Video

• Use a high‑quality guanciale for maximum authenticity.
• Let the sauce rest for 10 minutes off the heat before serving so the flavors stabilize.

Troubleshooting

Storage

Refrigerator: Store the sauce in an airtight container for 3 to 4 days.

Freezer: The sauce freezes for 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bolognese sauce can be prepared ahead of time and gains flavor after 12–24 h in the refrigerator.
• Store cooked pasta separately to prevent it from sticking.