Description
A classic Italian Spaghetti Bolognese featuring a rich and flavorful meaty sauce slowly simmered to perfection. This hearty main course combines sautéed vegetables, minced beef, aromatic spices, and tomatoes simmered for over an hour, delivering a deeply satisfying dish perfect for family meals.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, grated
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 lb (500g) minced beef
- 1 teaspoon allspice or seven spices
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cans crushed tomatoes (each 400g/12oz) or tomato passata
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- Handful chopped basil leaves (or 1/2 teaspoon dried basil)
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 beef stock cube
- 1/4 teaspoon fennel seeds
- Pinch of red chili flakes (optional)
- 1/2 cup non-alcoholic red wine or beef broth, grape juice, or water
Pasta and Garnish
- 1 pack spaghetti, cooked al dente (400g/16oz)
- Parmesan cheese, for topping
- Extra basil, for garnish
Instructions
- Prepare the base: In a large heavy-bottomed saucepan over medium heat, heat the olive oil. Once hot, add the diced onion, grated carrots, chopped celery, and minced garlic. Sauté, stirring regularly, for about 10 minutes until the vegetables soften. If the heat feels too high, reduce it to medium-low to prevent burning.
- Cook the beef: Add the minced beef along with allspice, cinnamon, garlic powder, salt, and pepper. Cook until the beef is browned, breaking up any clumps with a wooden spoon. Optionally drain excess fat at this stage for a leaner sauce.
- Add tomatoes and seasonings: Stir in the crushed tomatoes, tomato paste, sugar, chopped basil leaves, dried oregano, bay leaves, beef stock cube, fennel seeds, red chili flakes if using, and your choice of non-alcoholic red wine, beef broth, grape juice, or water. Bring everything to a boil.
- Simmer the sauce: Once boiling, reduce the heat to low, cover the saucepan, and let the sauce gently simmer for 1 to 1 hour 15 minutes to develop deep flavors and thicken.
- Adjust seasoning and reduce sauce: After at least 1 hour, uncover the sauce and taste it, adjusting salt and pepper as needed. Let it simmer uncovered for another 15-20 minutes to reduce the liquid further and intensify the flavor.
- Serve: Cook the spaghetti al dente according to package instructions. If you expect leftovers, serve the sauce on top of the pasta to keep them separate. Otherwise, toss the pasta directly with the bolognese sauce.
- Garnish and enjoy: Sprinkle freshly grated Parmesan cheese and extra basil leaves on top before serving.
Notes
- For leaner sauce, you can drain the beef fat after browning.
- If you want a spicier kick, increase the red chili flakes quantity.
- Using fresh basil adds brightness, but dried basil works well too.
- Leftover sauce can be stored separately and reheated with pasta later for best texture.
- Non-alcoholic red wine or alternatives like grape juice make this recipe suitable for all ages and dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
