Name: Spaghetti Bolognese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pack of spaghetti; 1.5 lb ground beef; 1 white onion, diced; 3 cloves garlic, minced; 796 ml canned diced tomatoes; 1 can tomato paste; 3 tbsp olive oil; 1 tsp Worcestershire sauce; 1 tbsp sugar; Liquid smoke (optional); 1 chili pepper; Salt, to taste; Black pepper, to taste; Oregano, to taste; Rosemary, to taste; 2 beef stock cubes; Bay leaves, to taste

Ingredients

1 pack of spaghetti

1.5 lb ground beef

1 white onion, diced

3 cloves garlic, minced

796 ml canned diced tomatoes

1 can of tomato paste

3 tbsp olive oil

1 tsp Worcestershire sauce

1 tbsp sugar

Liquid smoke (optional)

1 chilli pepper

Salt, to taste

Black pepper, to taste

Oregano, to taste

Rosemary, to taste

2 stock cubes (beef bullion)

Instructions

Step 1: Fill a large pot with water and season it with salt until it tastes as salty as the ocean. Stir and bring the water to a boil.

Step 2: Add the spaghetti to the boiling water and stir to prevent the pasta from sticking together. Boil for 10–15 minutes until semi-cooked, then drain and set aside.

Step 3: In a separate pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, frying until browned and fragrant.

Step 4: Add the ground beef to the pot. Break it apart with a spoon as it cooks, allowing it to brown evenly. Season with salt, black pepper, and crumble in the beef stock cubes.

Step 5: Create a small space in the pot and add the tomato paste. Fry it on the side for 5–7 minutes until it starts to separate, then mix it thoroughly with the meat.

Step 6: Pour in the canned diced tomatoes and cook the sauce for 10–15 minutes to let the flavors meld together.

Step 7: Stir in Worcestershire sauce and liquid smoke if using. Season again with salt, beef stock cubes, rosemary, oregano, bay leaves, the whole chilli pepper, and sugar. Adjust seasoning to taste.

Step 8: Add the drained spaghetti into the sauce along with a little reserved pasta water. Stir well and cook together for 5 minutes to allow the flavors to combine.

Step 9: Serve hot and enjoy your homemade spaghetti Bolognese!

Tips & Variations

For a richer flavor, use a combination of ground beef and pork.

Add finely chopped carrots and celery with the onions for a more traditional soffritto base.

If you prefer a spicier sauce, increase the amount of chilli or add crushed red pepper flakes.

Use fresh herbs instead of dried for a brighter taste.

To make the sauce thicker, simmer it uncovered for a longer time before adding the pasta.

Storage

Store leftover spaghetti Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of pasta?

Yes, spaghetti works well, but you can substitute with other pasta shapes like fettuccine, penne, or rigatoni depending on your preference.

How do I prevent the pasta from sticking together?

Stir the pasta occasionally while it boils and make sure to add enough salt to the water. Draining the pasta and mixing it promptly with the sauce also helps prevent sticking.