My son often requests this dish. He would eat my Spaghetti Bolognese 5 days a week, I am sure of it. If you are looking to put "happy faces" on your family, try this delicious comfort food. There is nothing quite like a classic spaghetti bolognese dinner.
What makes spaghetti bolognese so special?
Spaghetti bolognese is a hearty and flavourful dish that covers an al dente pasta (I usually opt for bucatini) with a rich and savoury meat sauce. It is the perfect comfort food for any occasion, whether you are hosting a dinner party or simply craving a cozy meal at home. This is also the PERFECT SAUCE if you want to make a lasagna!!
Key ingredients for the perfect bolognese sauce
To make the best spaghetti bolognese, gather good, high-quality ingredients such as ground beef, onions, garlic, celery, fresh or canned tomatoes, and a splash of red wine (if you are feeling fancy). These ingredients come together to create a complex, yet simple sauce that will have your taste buds singing.
Step-by-step instructions for a mouthwatering meal
Start by sautéing the ground beef, get it nicelybrowned and cooked through.
FOR A SMOOTHER SAUCE: Place the onion, celery, and garlic in a blender. Add a 1/2 cup of red wine or water and blend until smooth. Pour over the ground beef and allow the liquid to deglaze the pan. Next, add the seasonings (salt, pepper, cumin, chili powder, and cayenne or red pepper flakes). Stir over medium heat until well distributed. Reduce the heat to med-low, then pour in the tomatoes (blend for a few seconds if you want a smooth sauce - way more kid friendly).
FOR A CHUNKIER SAUCE: FOR A CHUNKIER SAUCE: Chop the onion and celery and smash the garlic, set aside. Once the ground beef is browned, add in the onion, celery, and garlic. Add the olive oil and sauté the onion, celery, and garlic until well cooked, soft, and fragrant. Deglaze the pan with the red wine or just water if you wish. Next, add the seasonings (salt, pepper, cumin, chili powder, and cayenne or red pepper flakes). Stir over medium heat until well distributed. Reduce the heat to med-low and pour in the tomatoes and tomato sauce over the meat, stir well.
Let the sauce simmer over low heat until it is thick and flavourful, about 2-1/2 to 3 hours.
NOTE: Bolognese (aka spaghetti sauce) gets better as it sits. It will be even better tomorrow, when you warm up any leftovers.
While the sauce is simmering, cook the spaghetti according to the package instructions to al dente. Once the pasta is cooked, plate it, and cover with the bolognese sauce.
HEALTH TIP:I always add a handful of spinach underneath my pasta for added fibre, nutrition, texture, and flavour. It also helps me to cut down on a few carbs, so I can enjoy aSourdough Bread Stickwith the meal.
Serve the Spaghetti Bolognese hot, garnished with freshly grated Parmesan cheese and red chili flakes, if you like a bit of a kick.
Experience the magic of homemade spaghetti bolognese
By following this recipe, you can experience the magic of the BEST homemade Spaghetti Bolognese in the comfort of your own kitchen. Treat your family to a meal that is both delicious and satisfying, and watch as they request it time and time again. And, if you want to add a sourdough side, make some breadsticks using my famous "brioche dough" - you can fancy then up with fun shapes, top with garlic butter to really make your meal amazing.
So why wait? Roll up your sleeves, gather your ingredients, and get ready to make the best Spaghetti Bolognese you have ever tasted. Your family will thank you!
Spaghetti bolognese is a hearty and flavourful dish that is often requested in my home. Serve with your favourite pasta (I usually opt for bucatini or homemade Sourdough Pasta ) with a rich and savoury meat sauce. It is the perfect comfort food for any occasion, whether you are hosting a dinner party or simply craving a cozy meal at home. This is also the PERFECT SAUCE to make a lasagna, so double the recipe and freeze the extra sauce. This will make "quick work" of assembling a lasagna at a later date!! Batch cooking at its best.
Ingredients
2 lbs ground beef (you can do a mix of ground beef and ground pork for more flavour if you like)
3 tablespoons extra virgin olive oil
1 yellow onion, roughly chopped or blended
3 cloves garlic, minced or blended
1 celery stalk, roughly chopped or blended
1 28-ounce can San Marzano tomatoes in juice or your favourite canned tomato or marinara sauce
½ cup red wine, beef broth, or water
2 bay leaves
1 teaspoon sea or kosher salt
¾ teaspoon freshly ground pepper
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper or red chili flakes (optional)
Directions
Heat a large Dutch oven or heavy bottom pot over med-high heat for a few minutes. Add the ground beef and start to cook. Use a spatula or wooden spoon to break the meat apart as it cooks. Stir as needed, but not too much, as leaving it cook will help it to brown. Drain any excess water, as needed, to encourage browning. Cook until nicely browned, this is where all the flavour is.
FOR A SMOOTHER SAUCE: Place the onion, celery, and garlic in a blender. Add the 1/2 cup of red wine, broth, or water and blend until smooth. Pour over the ground beef and allow the liquid to deglaze the pan. Next, add the seasonings (salt, pepper, cumin, chili powder, and cayenne or chili flakes). Stir over medium heat until well distributed. Reduce the heat to med-low, then pour in the tomatoes or tomato sauce (blend for a few seconds if you want a smooth sauce - way more kid friendly). Then, add the bay leaves.
FOR A CHUNKIER SAUCE: Chop the onion and celery, and smash/chop the garlic, set aside. Once the ground beef is browned, add in the onion, celery, and garlic. Add the olive oil and sauté the onion, celery, and garlic until well cooked, soft, and fragrant. Deglaze the pan with the red wine , broth, or water. Next, add the seasonings (salt, pepper, cumin, chili powder, and cayenne or chili flakes). Stir over medium heat until well distributed. Reduce the heat to med-low, then pour in the tomatoes or tomato sauce and the bay leaves.
Bring the sauce to a simmer, then reduce the heat to your lowest setting, so it cooks with just an occasional bubble breaking the surface. Cook for 2-½ to 3 hours until the meat is tender and the sauce has reduced and thickened to become rich and dark in colour. A layer of oil may rise to the top as it cooks, spoon it off or stir it back into the sauce as desired. The longer you cook the sauce the better it will become. If the sauce seems to dry out, add a bit of water or extra tomato or marinara sauce to achieve your desired level of consistency.
Prepare your pasta of choice while you wait. I love Bucatina, which is a spaghetti noodle with a hole in the middle, it is great with this sauce. However, if I a really feeling “chefy”, I will make some homemade Sourdough Pasta, like pappardelle, tagliatelle, or fettuccine. Check out my easy, but amazing Sourdough Pasta Course!!!
Serve topped with fresh grated Parmesan cheese and red chili flakes for extra flavour!! I also serve a large handful of spinach under my pasta, just to add some fibre, nutrition, and flavour. This is a great way to get more veggies in your diet.
Leftover sauce can be frozen for up to 3 months. I often make a double batch, freeze the leftovers, then use the sauce to make My Famous Lasagna for another great meal. I will share this recipe in the near future, stay tuned.
Recipe Note
Add some chopped mushrooms with the onions and garlic, if you are a mushroom lover. I certainly am, but my whole family does not feel the same. And if you are feeling extra-fancy and in need of flavour, add a small jar of sun-dried tomatoes and olives at the end.
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