Spaghetti Bolognese Recipe

Ingredients

• 1 pound Ground Beef (80% lean, trimmed of excess fat)
• 1 medium Onion (Finely diced)
• 3 cloves Garlic (Minced)
• 1 medium Carrot (Grated or finely diced)
• 1 stalk Celery (Finely diced)
• 2 tablespoons Olive Oil (Extra virgin)
• 2 tablespoons Tomato Paste (Canned, preferably double concentrated)
• 28 ounces Crushed Tomatoes (San Marzano style if available)
• 0.5 cup Red Wine (Optional, adds depth)
• 1 teaspoon Dried Oregano (Ground)
• 1 teaspoon Dried Basil (Ground)
• 1 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 12 ounces Spaghetti (Durum wheat, broken into thirds for easier handling)
• 0.25 cup Parmesan Cheese (Freshly grated)

Instructions

1. Prepare vegetables

   Dice the onion, mince the garlic, grate the carrot, and finely dice the celery. Set aside.

   Time: PT4M

2. Sauté aromatics

   Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery; sauté until softened, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Brown the beef

   Add the ground beef to the skillet, breaking it up with the wooden spoon. Cook until fully browned and no pink remains, about 3 minutes.

   Time: PT3M

   Temperature: medium‑high heat

4. Deglaze with wine

   Pour in the red wine, stirring to scrape up any browned bits from the bottom of the pan. Let it reduce for about 1 minute.

   Time: PT1M

   Temperature: medium‑high heat

5. Add tomato paste

   Stir in the tomato paste and cook for 1 minute to deepen its flavor.

   Time: PT1M

   Temperature: medium heat

6. Add tomatoes and herbs

   Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer.

   Time: PT1M

   Temperature: medium heat

7. Simmer the sauce

   Reduce heat to low and let the sauce simmer uncovered for 6 minutes, stirring occasionally, until it thickens slightly.

   Time: PT6M

   Temperature: low simmer

8. Cook the spaghetti

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 6 minutes. Reserve 1 cup of pasta water, then drain.

   Time: PT6M

   Temperature: boiling

9. Combine pasta and sauce

   Add the drained spaghetti to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if needed to achieve a silky texture.

   Time: PT2M

10. Plate and garnish

    Divide the spaghetti among plates or a serving bowl and sprinkle with freshly grated Parmesan cheese.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

28g

Carbohydrates

65g

Fat

18g

Fiber

5g