Hat and Bings

Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Ingredients: 1 1/2 tbsp olive oil; 2 garlic cloves (, minced); 1 onion (, finely chopped, brown, yellow or white); 1 lb / 500g beef mince (ground beef) (OR half pork, half beef, Note 1); 1/2 cup (125 ml) dry red wine (sub water or beef broth/stock); 2 beef bouillon cubes (, crumbled OR granulated beef bouillon, Note 2); 800g / 28 oz can crushed tomato (or tomato passata); 2 tbsp tomato paste; 2 tsp white sugar (, if needed, Note 3); 2 tsp Worcestershire sauce; 2 dried bay leaves; 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano); 3/4 tsp cooking salt (kosher salt); 1/2 tsp black pepper; 400 g / 13 oz spaghetti (, dried); Parmesan cheese (and finely chopped parsley, optional)

5 servings

servings

10 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

1 1/2 tbsp olive oil

2 garlic cloves (, minced)

1 onion (, finely chopped, brown, yellow or white)

1 lb / 500g beef mince (ground beef) (OR half pork, half beef, Note 1)

1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)

2 beef bouillon cubes (, crumbled OR granulated beef bouillon, Note 2)

800g / 28 oz can crushed tomato (or tomato passata)

2 tbsp tomato paste

2 tsp white sugar (, if needed, Note 3)

2 tsp Worcestershire sauce

2 dried bay leaves

2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)

3/4 tsp cooking salt (kosher salt)

1/2 tsp black pepper

400 g / 13 oz spaghetti (, dried)

Parmesan cheese (and finely chopped parsley, optional)

Directions

Sauté - Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.

Cook beef - Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.

Reduce wine - Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.

Simmer - Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.

Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 - 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)

Taste and add more salt it desired. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per steps below.

Tossing Sauce and Spaghetti (optional, Note 4)

Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.

Scoop out a mug of pasta cooking water and set aside, then drain the pasta.

Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.

Divide between bowls. Garnish with parmesan and parsley if desired.

Nutrition

Serving Size

396 g

Calories

510 kcal

Total Fat

12.6 g

Saturated Fat

3.3 g

Unsaturated Fat

Trans Fat

Cholesterol

143 mg

Sodium

368 mg

Total Carbohydrate

53.2 g

Dietary Fiber

2.7 g

Total Sugars

8.4 g

Protein

40.9 g