Spaghetti bolognese
Spaghetti bolognese is a simple pasta dish perfect for almost any meal. It can be served both for lunch and dinner. The thick, aromatic bolognese sauce can be made in advance and kept in the fridge, but it is best to cook the pasta a moment before serving the dish and combine the pasta with the sauce when serving.
To make the classic Italian bolognese sauce, you need minced beef, tomatoes, onion, garlic, spices and olive oil. Both fresh and canned tomatoes can be used in the sauce; you have a wide range to choose from, especially in season, when the availability of various varieties of fresh tomatoes is much greater. Cook the tomatoes cut into cubes or crushed into smaller pieces with the remaining sauce ingredients until they create a thick, phenomenal sauce that perfectly covers the cooked pasta. I serve my spaghetti bolognese sprinkled with grated parmesan and decorated with fresh basil. I encourage you to try the recipe for spaghetti bolognese below and wish you happy cooking.
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Ingredients for spaghetti bolognese.
- 500 g minced beef
- 800 g canned tomatoes
- a pinch of brown sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 2 big cloves of garlic
- 500 ml beef broth
- 2 bay leaves
- 150 g onion
- 2 tablespoons of olive oil
- 1 teaspoon of herbs de Provence
- 1 teaspoon of tomato paste
Additionally:
- spaghetti pasta
- parmesan cheese
How to make spaghetti bolognese.
Put the diced onion into a cooking pot, pour olive oil and fry it over a medium heat for 5-6 minutes. After this time, add the mashed garlic and continue frying for a few seconds. Then, add the minced meat and continue to fry for about 10 minutes over a medium heat. Next, add herbs de Provence, canned tomatoes cut into cubes, tomato paste, brown sugar, bay leaves and beef broth. Cover the pot with a lid, open it slightly and simmer the sauce over a low heat for about an hour and 30 minutes, stirring occasionally. At the end of cooking, add salt and pepper. Serve the bolognese sauce with cooked spaghetti, sprinkled with parmesan cheese.
Good to know when making spaghetti bolognese.
The beef broth I usually use is seasoned with salt, hence I use a small amount of it to season the sauce. If you use broth that does not contain salt, you can add a little more salt to season the sauce.
Do you like pasta dishes? If so, try our recipe for Pasta with broccoli and prawns.
