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Spaghetti Bolognese Recipe


Spaghetti Bolognese Recipe






For the Bolognese Sauce:


2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1 large carrot, finely chopped

1 celery stalk, finely chopped


500 grams ground beef (or a mix of beef and pork)

1 cup red wine (optional)

2 cans (400 grams each) crushed tomatoes

2 tablespoons tomato paste

1 cup beef broth


1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1/2 cup whole milk (or heavy cream)

Fresh basil or parsley, chopped (for garnish)


For the Spaghetti:

400 grams spaghetti

Salt for boiling water

Spaghetti Bolognese Recipe


Spaghetti Bolognese Recipe new york times recipes



Prepare the Sauce:

Heat the olive oil in a large pot over medium heat.

Add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5-7



Add the ground beef (or meat mix) and cook until browned. If using, pour in the red wine and let it

simmer until it has mostly evaporated.

Stir in the crushed tomatoes, tomato paste, and beef broth. Add the oregano, basil, salt, and pepper.

Bring to a boil, then reduce heat to low and let it simmer for at least 30 minutes, stirring occasionally.

Stir in the milk (or cream) and let the sauce simmer for another 10 minutes. Adjust seasoning if


Cook the Spaghetti:

While the sauce is simmering, 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 pasta water.

Combine and Serve:

Add the cooked spaghetti to the Bolognese sauce. Toss to combine, adding a little reserved pasta

water if the sauce is too thick.

Serve hot, garnished with chopped fresh basil or parsley if desired.

Enjoy your delicious Spaghetti Bolognese!

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