Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 servings ofspaghetti (Optionally substitute with pappardelle, linguine fini, or another kind of pasta); 6 TBSP offrying oil (any kind) (adjust if needed); 1onion - peeled and finely chopped (defrost in microwave); 1carrots - peeled and shredded; 4 clove ofgarlic - pealed and thin sliced; 1 LB of85/15 ground beef meat; 1 cup ofred wine of your choice (adjust if needed); ½ stick ofunsalted butter (2 OZ); 4 cups ofmarinara sauce - ideally freshly ground; ¼ cup ofbasil - fresh and finely chopped (or 1 TBSP of dried); 1 TSP oforegano - dried; 1 TSP ofsalt; ½ TSP ofpepper - ideally freshly ground; 1 cup ofparmesan cheese - grated; 4 TBSP ofparmesan cheese - grated (adjust if needed, or shavings of fresh one); salt; pepper - ideally freshly ground

4 servings

Italian Simmering, Sautéing, Boiling

"Spaghetti Bolognese is a beloved Italian dish with roots in Bologna. This classic recipe, pairing a rich meat sauce with tender spaghetti, has become a global favorite. Interestingly, the traditional Italian pairing is with tagliatelle or lasagne, not spaghetti. With my recipe, you'll master this dish in no time, bringing...

... a piece of culinary history to your table."

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Tom the Chef Founder

January 18, 2024

Spaghetti Bolognese in detail from side, kitchen in background

30 min.
30 min.
2/5

Ingredients:

Main ingredients:

4 servings of spaghetti (store-bought or recipe here, Optionally substitute with pappardelle, linguine fini, or another kind of pasta)
6 TBSP of frying oil (any kind) (adjust if needed)
1 onion - peeled and finely chopped (defrost in microwave)
1 carrots - peeled and shredded
4 clove of garlic - pealed and thin sliced
1 LB of 85/15 ground beef meat
1 cup of red wine of your choice (adjust if needed)
½ stick of unsalted butter (2 OZ)
4 cups of marinara sauce - ideally freshly ground (store-bought or recipe here)
¼ cup of basil - fresh and finely chopped (or 1 TBSP of dried)
1 TSP of oregano - dried
1 TSP of salt
½ TSP of pepper - ideally freshly ground
1 cup of parmesan cheese - grated

Final touch:

4 TBSP of parmesan cheese - grated (adjust if needed, or shavings of fresh one)
salt
pepper - ideally freshly ground

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Box Grater
1x Large Pot (8 QT or more)
1x Colander (or strainer)
1x Cooking Spoon
1x Tongs (preferably with silicone tips)
1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)
1x Small Hand Grater or Garlic Press
1x Medium Mixing Bowl (3 – 4 QT)

Recipes

Best served with:

Herb Baguette

Directions:

1. Pasta:

Let’s start the preparation of Spaghetti Bolognese.

A.

If you are using store-bought pasta, set pasta to cook based on the requirements on the packaging. *

B.

If you are using homemade pasta, prepare the pasta dough and let it rest for the following steps. Also, put the water to preheat in a large pot with a lid (fill water to ½ capacity).

Important:

Do not leave pasta to rest in the colander. It is still cooking (because of the hot temperature of pasta) and you can end up with overcooked pasta. Use the pasta immediately in the next step or place them to cool on baking sheet if you need more time.

2. Bolognese Sauce:

2.1. Preheat the stir fry pan on high heat with 4 TBSP of frying oil and add:

1 medium onion – finely chopped
1 medium carrot – shredded
4 cloves of garlic – sliced

Sauté with occasional stirring until onions are glossy (about 4 – 5 minutes).

2.2. Lower heat to medium-high and then add:

1 LB of ground beef

Use a wooden spoon to separate the meat while sautéing. Sauté until fully cooked (about 3- 5 minutes).

2.3. Add:

½ stick of butter

Let it melt and fully incorporate with constant stirring.

2.4. Then add:

1 cup of red wine

Cook with constant stirring until the wine is reduced to about half (about 1-2 minutes).

2.5. Add:

4 cups of marinara sauce
¼ cup of fresh basil – finely chopped
1 TSP of oregano
1 TSP of salt
½ TSP of ground pepper

Briefly stir and let it cook until all ingredients are nicely blended together (about 1 – 2 minutes).

2.6.

Put aside into a medium mixing bowl for use in a later step (the stir fry pan is empty for later steps; leave residue in the pan).

3. Finish Pasta Preparation:

A.

Finish cooking your store-bought pasta and then drain water by pouring pasta over a colander. *

B.

Or process rested pasta dough into spaghetti and cook it in boiling water. Drain water by pouring pasta over the colander. *

4. Complete the Spaghetti Bolognese:

4.1. Preheat the stir fry pan with 2 TBSP of frying oil (use the pan that you used for cooking the sauce with meat), and on medium heat and add:

Cooked pasta

Sauté for about 1- 2 minutes while constantly turning with tongs (to prevent sticking).

4.2. Then, add:

Sauce with meat

Cook while constantly turning with tongs until it’s nicely combined (about 1 minute). Ideally the sauce should coat the pasta and become part of the pasta.

Note:
Pasta should not “swim” in the sauce. However, it is totally up to you if you try to reach this recommendation or go with pasta with more sauce (if you wish, add sauce in any step).

4.3. Take the pan off the burner and add:

1 cup of grated parmesan

Thoroughly stir together using tongs.

4.4.

Taste and add salt or pepper if needed.

5. Serving the Spaghetti Bolognese:

5.1.

Place pasta in the center of the plate using tongs (try to create a twist effect during plating).

5.2.

Sprinkle with grated parmesan and freshly ground salt and pepper.

About the Author:

Tom the ChefFounder

# 1

185 Followers

Published Recipes: 269
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Location: Iowa, USA
Member since: 2023-02-02

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Spaghetti Bolognese