Spaghetti Bolognese
Everyone needs a great everyday Spaghetti Bolognese recipe
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
- ▢ Salt and pepper
TO SERVE
- ▢ 400 g / 13 oz spaghetti dried
- ▢ Parmesan cheese and finely chopped parsley optional
Instructions
- 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.
- Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Add remaining ingredients except salt and pepper. 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)
- Adjust salt and pepper to taste right at the end. Serve over spaghetti – though if you have the time, I recommend tossing the sauce and pasta per steps below.
Notes
This recipe is sponsored by Mediterranean Supermarket