Ah, Bolognese, that one sauce that’s like a warm hug from an Italian grandma—comforting, rich, and full of stories. Not just any stories, but those told through the aroma of simmering tomatoes mingling with beef and a hint of red wine. You know, the kind of tales that make you forget about that time you accidentally burned the garlic bread.
Steps
- Heat olive oil in a large pot over medium-high heat. Sauté minced garlic and finely chopped onion until they become lightly golden and softened, around 3 minutes.
- Increase the heat to high and add ground beef to the pot. Cook while breaking it apart until it’s browned, which should take about 2 minutes.
- Pour in dry red wine and let it simmer for about a minute, stirring to deglaze the pot. This helps to remove the alcohol smell.
- Add in crushed tomatoes, tomato paste, beef bouillon cubes, Worcestershire sauce, dried bay leaves, thyme, sugar, salt, and pepper. Stir well and bring to a simmer.
- Allow the sauce to simmer uncovered for 20-30 minutes, stirring occasionally. If the sauce becomes too thick, add water to reach your desired consistency.
- For a richer flavor and more tender beef, simmer on very low heat for 2 to 2.5 hours with the lid on, checking and stirring every 30 minutes. Uncover and simmer for an additional 20 minutes to thicken if needed.
- While the sauce simmers, cook spaghetti according to package instructions, but reduce the cooking time by one minute. Drain, reserving some pasta water.
- Toss cooked pasta into the Bolognese sauce with reserved pasta water over medium heat. Stir gently until the spaghetti is well-coated and the sauce thickens, about 1.5 – 2 minutes.
- Serve the Spaghetti Bolognese hot, garnishing with Parmesan cheese and chopped parsley if desired.
Ingredients
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped (brown, yellow, or white)
- 1 pound (500g) ground beef (or a mix of half pork, half beef)
- 1/2 cup (125 ml) dry red wine (or substitute with water or beef broth/stock)
- 2 beef bouillon cubes, crumbled (or granulated beef bouillon)
- 800g (28 oz) can crushed tomatoes (or tomato passata)
- 2 tablespoons tomato paste
- 2 teaspoons white sugar, if needed
- 2 teaspoons Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme or oregano)
- 3/4 teaspoon cooking salt (kosher salt)
- 1/2 teaspoon black pepper
- 400g (13 oz) dried spaghetti
- Parmesan cheese and finely chopped parsley (optional)
Nutritional Values
Calories: 2550cal | Carbohydrates: 266g | Protein: 204.5g | Fat: 63g | Saturated Fat: 16.5g | Cholesterol: 715mg | Sodium: 1840mg | Potassium: 5230mg | Fiber: 13.5g | Sugar: 42g | Vitamin A: 7250IU | Vitamin C: 173.5mg | Calcium: 200mg | Iron: 110.5mg
FAQ
- What makes this Spaghetti Bolognese recipe unique?
- This recipe includes three special ingredients: Worcestershire sauce for added flavor, beef bouillon cubes to enhance depth, and a touch of sugar to balance out the acidity of canned tomatoes.
- Can you explain the difference between Bolognese and regular meat sauce?
- Essentially, Bolognese and meat sauce refer to the same dish, which is a tomato-based sauce with minced meat. However, Bolognese may be prepared differently across various regions, incorporating different meats and flavors.
- Why is it recommended to toss the pasta with the sauce?
- Tossing the pasta with the sauce allows the sauce to emulsify, which makes it thicker, glossy, and helps it adhere to the pasta, eliminating any watery residue at the bottom of the bowl.
- What are some serving suggestions for Spaghetti Bolognese?
- For a complete meal, consider serving with garlic bread or cheesy garlic bread, a fresh garden salad with Italian dressing, and finishing with a dessert like Tiramisu paired with an Espresso Martini.
- How can I enhance the flavor of my Bolognese sauce?
- To elevate the flavor, consider adding finely chopped carrot and celery for a soffrito, or include chopped bacon or pancetta. A dash of soy sauce or chili can also add an interesting twist.
Tips
- Enhance Flavor with Worcestershire Sauce: Incorporate Worcestershire sauce into your Bolognese to add a unique depth of flavor. It’s a secret ingredient that elevates the sauce with its savory undertones.
- Use Beef Bouillon Cubes: For an extra boost of flavor, crumble beef bouillon cubes into your sauce. This compensates for not using a slow-cooked soffrito base, giving your midweek Bolognese a richer taste.
- Balance Acidity with Sugar: If your canned tomatoes are on the sour side, add a touch of sugar to balance the acidity. This small addition can transform the overall flavor of your sauce.
- Toss Pasta with Sauce: Instead of just spooning the sauce over the pasta, toss your spaghetti in the sauce. This method emulsifies the sauce, making it glossy and helping it cling to the pasta better, enhancing the overall dish.
Equipment
- Slow Cooker – If you want to try the slow simmer option for the Bolognese sauce, a slow cooker can be very convenient.
- Large Deep Skillet or Pot – To sauté and cook the sauce.
- Pasta Pot with Strainer – Useful for boiling and draining spaghetti.
- Immersion Blender – Optional, but helpful if you want to achieve a smoother sauce texture.
- Kitchen Scale – For accurately measuring ingredients like pasta and minced meat.
