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Spaghetti Bolognese

This Spaghetti Bolognese recipe delivers rich, slow-cooked flavor in just 40 minutes. With perfectly balanced meaty sauce that clings to every strand of pasta, it's the ultimate weeknight comfort food that tastes like you spent hours in the kitchen.
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Cook Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Large deep skillet or Dutch oven
  • Large pot for pasta
  • Wooden spoon

Ingredients
  

  • 1 pound (450g) ground beef (15-20% fat works best)
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (something you'd drink, not "cooking wine")
  • 1 can (28 oz) crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar
  • 1 pound (450g) spaghetti
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 2 tablespoons fresh basil, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large, deep skillet over medium-high heat. Is your pan hot enough? The oil should shimmer slightly but not smoke.
  • Add the ground beef and break it apart with a wooden spoon. Season with a good pinch of salt and black pepper. Brown the meat until no pink remains – about 5-7 minutes. Don't stir constantly! Let it develop some brown bits for maximum flavor.
  • Add the holy trinity – onions, carrots, and celery. Cook until the vegetables soften, about 5 minutes. Then add the garlic and cook for another 30 seconds until fragrant. Your kitchen should smell amazing at this point!
  • Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly. This little step adds a massive depth of flavor – don't skip it!
  • Pour in the red wine and use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes. Yes, the alcohol cooks off, so it's safe for the kiddos!
  • Add the crushed tomatoes, bay leaves, oregano, thyme, and red pepper flakes (if using). Stir well, then reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally. The sauce should thicken slightly.
  • Meanwhile, cook the spaghetti in a large pot of salted water according to package directions until al dente. Remember: the pasta should still have a slight bite!
  • When the sauce has thickened, stir in the balsamic vinegar and taste for seasoning. Add more salt and pepper if needed.
  • Drain the pasta but save about 1/2 cup of the starchy pasta water. Add the drained pasta directly to the sauce along with a splash of the pasta water and the grated Parmesan cheese. Toss everything together until the pasta is coated evenly.
  • Serve immediately, topped with more freshly grated Parmesan and a sprinkle of chopped basil. Prepare for the compliments!

Notes

  • The meat matter: For extra flavor, use a mix of ground beef and ground pork (50/50).
  • Wine wisdom: No wine on hand? Substitute with beef broth plus 1 tablespoon of red wine vinegar.
  • Make ahead: The sauce actually tastes even better the next day! Make it 1-2 days ahead, refrigerate, then reheat and toss with freshly cooked pasta.
  • Al dente means "to the tooth" in Italian – your pasta should still have a slight bite to it, never mushy!
  • Save that pasta water! It contains starch that helps the sauce cling to the pasta and creates a silkier texture.