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Spaghetti Bolognese

A classic, hearty spaghetti Bolognese with a rich tomato-meat sauce and optional cream for extra silkiness.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound lean ground beef
  • 1/2 onion finely chopped
  • 1 medium carrot finely chopped
  • 1 stalk celery finely chopped
  • 4 cloves garlic minced
  • 14 oz crushed tomatoes 1 14-oz can
  • 24 oz marinara sauce 1 24-oz jar (quality brand such as Rao's recommended)
  • 1 1/2 teaspoons balsamic vinegar
  • 2 teaspoons dried basil
  • 2 teaspoons chicken bouillon
  • 1/2-1 teaspoons sugar to taste
  • 1 teaspoon salt and also 1 teaspoon each dried oregano and dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4-1/2 teaspoon black pepper
  • 1/4 teaspoon red chili pepper flakes optional
  • 1/4 cup heavy cream optional
  • fresh parsley for garnish
  • Parmesan cheese lots, for serving

Instructions

  • Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and toss the pasta with a little olive oil to prevent sticking.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, chopped onion, chopped carrot, and chopped celery and cook, breaking up the meat, until the beef is browned and the vegetables are softened.
  • Add the minced garlic and sauté for about 30 seconds until fragrant, then drain any excess grease from the pan if necessary.
  • Stir in the crushed tomatoes, marinara sauce, balsamic vinegar, dried basil, chicken bouillon, sugar (to taste), salt, dried oregano, dried parsley, dried thyme, black pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer uncovered.
  • Simmer the sauce gently for 10 minutes, stirring occasionally. If using, stir in the heavy cream and simmer an additional 5 minutes until the sauce reaches the desired consistency.
  • If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired thickness.
  • Toss the cooked spaghetti with the Bolognese sauce or plate the pasta and spoon the sauce over it. Garnish with chopped fresh parsley and plenty of grated Parmesan before serving.

Equipment

  • large pot for pasta
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring Spoons

Notes

  • Carrots and celery add flavor but are optional.
  • Heavy cream enriches the sauce but can be omitted.
  • Adjust sugar to balance acidity to taste.
  • Reserve pasta water to loosen the sauce if needed.