Classic Spaghetti Bolognese (Family Favorite)
Classic Spaghetti Bolognese is a timeless Italian dish that manages to strike just the right chord with almost everyone who tries it. With its rich, comforting sauce, and the delightful pairing of twirled spaghetti, this dish feels like a warm hug on a plate. Picture forkfuls of gently swirling pasta coated in a luscious, meaty sauce, sending your taste buds on an unforgettable adventure. It’s the kind of meal that not only fills your belly but also warms your heart, making it a perfect option for family dinners or cozy gatherings with friends.
Table of Contents
I first whipped up a batch of Classic Spaghetti Bolognese for a family gathering many years ago, and the delighted faces around the table are memories I hold dear. This recipe beautifully combines easy-to-find ingredients with uncomplicated steps, ensuring that even the novice chef can bring this dish to life. It’s such a crowd-pleaser, pretty much guaranteed to satisfy picky eaters and foodies alike. So, grab your ingredients and a large pot — let’s create some magic in the kitchen!
Why You’ll Love This Recipe
- Simple & Quick: In under 30 minutes from start to finish, you’ll have a comforting, home-cooked meal.
- Irresistible Flavor: The umami-packed sauce, enriched with red wine and fresh herbs, brings an explosion of flavor in every bite.
- Eye-Catching Appeal: A vibrant dish garnished with fresh spring onions and parmesan that looks as good as it tastes.
- Flexible Serving: Perfect for family dinners, cozy nights in, or impressing guests at a gathering.
- Kid-Friendly: With its familiar noodles and savory sauce, this is sure to please even the pickiest eaters at the table.
Ingredients You’ll Need
- 1 tbsp olive oil: Essential for sautéing the vegetables, adding richness to the dish. Feel free to substitute with vegetable oil if you’re in a pinch.
- 1 onion, peeled and finely diced: This provides a sweet, aromatic base. Yellow onions work beautifully here.
- 2 cloves garlic, peeled and minced: Enhances the dish with its bold flavor. Always use fresh garlic for a more robust taste.
- 1 carrot, peeled and finely diced: Adds natural sweetness and color. You can swap this for celery for a different twist.
- 3 chestnut mushrooms, finely diced: Bringing earthiness and a pleasing texture. Button mushrooms can be used in a pinch.
- 450 g (1 lb) minced beef (ground beef): The heart of our sauce, providing that satisfying protein. You can use 400g if that’s what you have available.
- 120 ml (1/2 cup) red wine: Adds depth and complexity to the sauce. A dry red like Merlot or Cabernet Sauvignon works best, but feel free to skip if you prefer a non-alcoholic version.
- 3 tbsp tomato puree: Contributes concentrated tomato flavor, making the sauce thick and luscious.
- 1 tsp dried oregano: A classic herb in Italian cuisine that adds fragrant herbal notes.
- ½ tsp dried thyme: This adds depth of flavor, but you can replace it with Italian seasoning if you have it on hand.
- 1 tbsp Worcestershire sauce: Provides a wonderful umami kick. Soy sauce can be a great substitute if you don’t have it.
- 1 beef stock cube, crumbled: Intensifies the meaty flavor of the sauce. Just be sure it’s well-mixed in.
- 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes: Your sauce’s base. Choose high-quality canned tomatoes for the best flavor.
- ½ tbsp light brown sugar: This helps balance the acidity of the tomatoes.
- ½ tsp salt: Enhances flavors; adjust according to taste as you prepare.
- ½ tsp black pepper: Just the right amount to kick things up a notch.
- 300 g (10.5 oz) dried spaghetti or fresh pasta: The perfect vehicle for our sauce. You can use gluten-free pasta if you’re catering to dietary needs.
- Small bunch spring onions (scallions), chopped: For a fresh, crunchy finish.
- Grated parmesan: This classic cheese adds richness and a savory note.
How to Make Classic Spaghetti Bolognese (Family Favorite)
Heat the oil: Start by heating 1 tablespoon of olive oil in a frying pan over medium-high heat. Once the oil is shimmering, add the finely diced onion and let it cook for about 5 minutes, stirring often, until it softens and turns translucent.
Add the garlic: Next, include 2 cloves of minced garlic into the pan. Cook it for an additional minute until you can smell the fragrant aroma wafting up. This will create a wonderful base for your sauce.
Incorporate the vegetables: Toss in the finely diced carrot and 3 chestnut mushrooms, cooking for another 2-3 minutes. You want the veggies to soften and meld with the onion and garlic for that lovely starting flavor.
Brown the beef: Now it’s time for the star of the show! Add 450 g of minced beef and break it up in the pan. Cook for approximately 5-6 minutes, stirring frequently until the meat is browned. Make sure there aren’t any large chunks left to ensure even cooking.
Pour in the wine: Add 120 ml of red wine into the pan, bringing everything to a bubbling boil. Let it simmer for about 2-3 minutes until the wine is reduced by three-quarters. This step is crucial as it deepens the flavors.
Combine the key ingredients: Add 3 tablespoons of tomato puree, 1 teaspoon of dried oregano, ½ teaspoon of dried thyme, 1 tablespoon of Worcestershire sauce, 1 crumbled beef stock cube, and the contents of 2 tins of finely chopped tomatoes. Don’t forget to sprinkle in ½ tablespoon of light brown sugar, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together and bring it to a boil.
Simmer to perfection: Lower the heat and let your mixture simmer for about 15-20 minutes, allowing it to thicken beautifully. You may want to occasionally give it a stir to prevent sticking.
Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a boil. Add 300 g of dried spaghetti and cook according to package instructions, usually about 10-12 minutes until al dente. Keep an eye on it, as you want it firm to the bite.
Draining and serving: Once your spaghetti is ready, drain it well and divide it among four bowls. Spoon the rich Bolognese sauce generously over the pasta.
Garnish and enjoy: To finish, sprinkle with chopped spring onions and a generous helping of grated parmesan. Serve hot, and enjoy every last bite of this Classic Spaghetti Bolognese!
Storing & Reheating
If you have leftovers, store them in an airtight container at room temperature for a few hours, but they should be refrigerated if not eaten. In the fridge, it can last up to 3-4 days. If you’re looking to freeze, pack the sauce into a freezer-safe container and it can last up to 3 months. When it’s time to reheat, thaw in the fridge overnight, then warm it in a saucepan over low heat for about 10 minutes, stirring frequently. You might want to add a splash of water or stock to refresh the texture as you heat it up.
Chef’s Helpful Tips
- Avoid overcooking your beef; it should be browned but not dried out. Stir often for even cooking.
- Let your sauce simmer longer for even deeper flavors; a 30-minute simmer can do wonders.
- If using fresh pasta, reduce the cooking time by a few minutes to avoid mushiness.
- Experiment with the herbs; fresh thyme and oregano can often intensify flavor.
- For extra richness, a splash of cream at the end can create a dreamy sauce.
- This dish is great for meal prep; make a double batch and freeze half for an easy dinner later!
Classic Spaghetti Bolognese is not just a recipe; it’s a gateway to memories, laughter, and warmth shared around the dinner table. Rich flavors, simple preparation, and its universal appeal make it a classic that you can confidently share with friends and family. Don’t hesitate to make it your own by tweaking the seasoning or adding vegetables, and embrace the joy of cooking. Each bite is an invitation to savor life’s simplest pleasures—so grab that fork and enjoy!
Recipe FAQs
Can I use a different type of meat for Bolognese?
Absolutely! While minced beef is traditional, you can use minced turkey, chicken, pork, or even a mix. If you want to explore vegetarian options, consider using lentils or plant-based meat alternatives for a hearty and delightful taste.
How long can I store my leftover Bolognese sauce?
You can keep leftover Bolognese sauce in the refrigerator for up to 3-4 days in an airtight container. If you want to save it longer, freezing is a great option for up to 3 months. Just thaw it overnight before reheating.
What’s the best way to reheat Bolognese?
The best way to reheat Bolognese is in a saucepan over low heat, stirring occasionally. If it’s too thick after freezing, add a splash of water or broth to restore its saucy texture.
How can I make this dish gluten-free?
To make a gluten-free version of Classic Spaghetti Bolognese, simply use gluten-free pasta. You can find various options, like chickpea or rice-based pasta, that work wonderfully with the sauce.
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📖 Recipe Card
Classic Spaghetti Bolognese (Family Favorite)
- Prep Time: N/A
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This Classic Spaghetti Bolognese stands out for its rich and hearty flavor made with simple ingredients like minced beef, tomatoes, and aromatic spices. It’s an easy-to-make meal ideal for busy weeknights, satisfying the entire family with its comforting taste!
Ingredients
- 1 tbsp olive oil
- 1 onion peeled and finely diced
- 2 cloves garlic peeled and minced
- 1 carrot peeled and finely diced
- 3 chestnut mushrooms finely diced
- 450 g (1 lb) minced beef
- 120 ml (1/2 cup) red wine
- 3 tbsp tomato puree
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tbsp worcestershire sauce
- 1 beef stock cube crumbled
- 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes
- ½ tbsp light brown sugar
- ½ tsp salt
- ½ tsp black pepper
- 300 g (10.5 oz) dried spaghetti or fresh pasta
- small bunch spring onions (scallions) chopped
- grated parmesan
Instructions
- Heat the olive oil in a frying pan over medium-high heat and add the onion. Cook for 5 minutes until softened, stirring frequently.
- Add the minced garlic and cook for an additional minute.
- Stir in the diced carrot and mushrooms, cooking for another 2-3 minutes.
- Add the minced beef to the pan, cooking until browned for 5-6 minutes while breaking up large chunks with a spatula.
- Pour in the red wine and bring to a boil. Allow it to bubble for 2-3 minutes until reduced by three-quarters.
- Stir in the tomato puree, dried oregano, thyme, Worcestershire sauce, crumbled beef stock cube, chopped tomatoes, brown sugar, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 15-20 minutes until the sauce thickens.
- Meanwhile, boil a large pot of salted water and cook the spaghetti for 10-12 minutes until al dente.
- Drain the spaghetti and portion it into 4 bowls.
- Top each serving with the bolognese sauce, sprinkling with chopped spring onions and grated parmesan before serving.
Notes
You can adjust the quantity of minced beef to 400g if that’s the available pack size.
Fresh pasta can be substituted for dried spaghetti for a different texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 7g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
