Go Back
Avatar photoStellka's Corner

Spaghetti Bolognese

Spaghetti Bolognese (or originally Ragù alla Bolognese) is a timeless tradition in Italy and a staple in homes across the world. It’s a simple, slow-simmered spaghetti sauce featuring finely diced vegetables and a rich, savory beef base.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3 smaller portions
Course: Dinner, Lunch
Cuisine: Italian
Calories: 232
Ingredients Method Video Notes

Ingredients
  

The Sauce
  • 1 (70g) medium carrot
  • 1/2 (40g) white onion
  • 2 garlic cloves
  • 0,65lbs (300g) lean ground beef (use any 100% ground beef for a deeper flavor)
  • ~3/4 cup (190g) tomato purée (passata)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp salt (add more if needed)
  • 1/2 tsp pepper
  • 3-5 tbsp broth + a splash for simmering the meat (for sautéing + simmering)
  • 2-3 tbsp red (or white) wine (a splash)
Pasta boil
  • any type of pasta (I used spaghetti)
  • water (enough to cover the pasta)
  • a generous pinch of salt
  • a splash of extra virgin olive oil (optional)

Method
 

  1. The Prep: Finely chop the carrot and onion into very small cubes. This is the secret to a smooth, restaurant-style texture where the veggies melt into the sauce.
  2. Sauté: Sauté tiny cubes of carrot and onion in a splash of broth. Once soft and translucent, add the minced garlic and cook for approx. 2 minutes (add more broth if it’s too dry).
  3. Meat: Add the ground beef and break it apart. Cook until the meat is browned and crumbly. Add a splash of broth and let it simmer for approx. 3 minutes. Season with dried oregano, thyme, salt and pepper.
  4. Tomato Paste: Stir in the tomato paste. Let it toast for 2 minutes—this is the secret to that deep "dark red" traditional color. Add more seasonings if needed.
  5. Deglaze: Pour in a splash of wine. Let it simmer until the sharp alcohol scent disappears and only the rich aroma remains.
  6. Simmer: Add the tomato purée, a splash of broth, and optional chopped cherry tomatoes. Let it simmer on low for 5–10 minutes to thicken.
  7. Boil the Pasta: Meanwhile, cook your pasta in a pot with a generous pinch of salt and a splash of olive oil until al dente.
  8. Finish: Toss in a few chopped fresh basil leaves into the sauce right before serving and enjoy ;)

Notes

Nutritional values for one portion of the SAUCE (without the pasta) ~220g:
232kcal
Proteins: 23g
Carbs: 16g
Fats: 8,2g
Fiber: 2,9g
For 100g:
107kcal
Proteins: 10,5g
Carbs: 7,4g
Fats: 3,8g
Fiber: 1,4g