Classic Spaghetti Bolognese
A rich, hearty Italian meat sauce slow-cooked with tomatoes, herbs and red wine, served over al dente spaghetti. This family favourite is perfect for meal prepping and tastes even better the next day.
Prep
15m
Cook
40m
Diff.
Eas
Serves
4
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Ingredients
Beef, ground, 90% lean meat / 10% fat, raw
Garlic, raw
3 cloves, minced
Tomato, paste, canned, without salt added
2 tablespoons
Cheese, parmesan, grated, refrigerated
to serve
Rice, red, unenriched, dry, raw
Onions, welsh, raw
finely diced
Tomatoes, crushed, canned
2 x 400g cans
Oil, olive, extra virgin
1 tablespoon
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Instructions
Bring a large pot of salted water to the boil for the pasta.
Heat olive oil in a large heavy-based saucepan over medium heat. Add onion and cook for 5 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Increase heat to medium-high. Add the beef mince and cook, breaking up with a spoon, for 8–10 minutes until browned all over.
Stir in tomato paste and cook for 2 minutes.
Add crushed tomatoes, water, oregano, salt and pepper. Stir well to combine.
Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the sauce thickens.
Meanwhile, cook spaghetti in the boiling salted water according to packet directions until al dente. Drain, reserving ½ cup pasta water.
Taste the sauce and adjust seasoning. If too thick, add a splash of pasta water.
Serve the bolognese sauce over spaghetti. Top with grated Parmesan cheese and fresh basil if desired.
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