Beef Bolognese Spaghetti Parmesan (Printable Version)
Savory slow-cooked beef and tomato sauce paired with al dente spaghetti and Parmesan cheese.
# What You Need:
→ For the Bolognese Sauce
01 - 2 tbsp olive oil
02 - 1 medium onion, finely chopped
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
06 - 1.1 lb ground beef (80/20 lean/fat ratio)
07 - 2 tbsp tomato paste
08 - ½ cup dry red wine
09 - 28 oz canned crushed tomatoes
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1 bay leaf
13 - 1 tsp sugar (optional, to balance acidity)
14 - Salt and freshly ground black pepper, to taste
→ For the Pasta
15 - 14 oz dried spaghetti
16 - Salt, for pasta water
→ For Serving
17 - 2 oz freshly grated Parmesan cheese
18 - Fresh basil or parsley leaves (optional)
# How to Make It:
01 - Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Sauté for 6–8 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
03 - Add ground beef to the pot. Cook, breaking up with a wooden spoon, until browned and no longer pink, approximately 6–8 minutes.
04 - Stir in tomato paste and cook for 2 minutes to develop flavor. Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer until mostly evaporated, about 2–3 minutes.
05 - Add crushed tomatoes, oregano, basil, bay leaf, sugar (if using), salt, and pepper. Stir thoroughly to combine all ingredients.
06 - Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 45–60 minutes, stirring occasionally, until thickened and deeply flavorful. Adjust seasoning as needed.
07 - While sauce simmers, cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain, reserving ½ cup of pasta water for consistency adjustment.
08 - Remove and discard bay leaf from sauce. If consistency is too thick, add a splash of reserved pasta water to loosen.
09 - Toss spaghetti with Bolognese sauce or plate pasta and top generously with sauce. Sprinkle with freshly grated Parmesan and garnish with basil or parsley if desired.
# Expert Tips:
01 -
- This sauce tastes like it simmered all day but actually comes together in under 90 minutes
- The combination of beef, wine, and slowly cooked tomatoes creates depth that feels like a restaurant meal
02 -
- The browning of the beef and the reduction of the wine create flavor compounds that cannot be added later
- Reserving pasta water is your insurance policy for adjusting sauce consistency at the last moment
03 -
- Mixing half beef and half pork creates a more traditional and complex flavor profile
- Adding a splash of milk or cream during the final minutes of simmering balances acidity