This weeknight dinner hits different. I think spaghetti Bolognese makes me nostalgic for my childhood and all of my mama's cooking! This is my favorite spaghetti Bolognese sauce, after much trial and error!
Serving size: makes 5-6 generous servings
Ingredients
1 ½ tbsp olive oil
4 garlic cloves
1 onion, finely chopped
3 carrots, finely chopped
500g ground beef
½ cup beef broth (or dried red wine)
2 beef stock cubes, crumbled
2 cans cherry tomatoes in sauce (or canned chopped tomatoes)
3-4 tbsp tomato paste
1 tbsp Worcestershire sauce
4 bay leaves
1 tbsp oregano
1 tbsp thyme
Salt and pepper, to taste
Directions
Heat olive oil in a large pot or deep pan over medium high heat. Add onion and garlic and cook for 3 minutes or until golden and softened.
Turn the heat up to high and add the ground beef, cook, breaking it up as you go, until browned.
Add beef broth, bring to simmer, and cook for 1 minute, scraping the bottom of the pan. Add the remaining ingredients except for salt and pepper. Stir to combine and bring to a simmer until it gently bubbles. Simmer for 20-30 minutes with no lid, add more broth if the sauce gets too thick for you. As you approach the end of simmering, make sure the cherry tomatoes have burst. Stir occasionally so it doesn’t burn at the bottom.
Adjust salt and pepper to desired taste and serve over spaghetti – see next step for tossing pasta and sauce together.
After cooking the pasta, reserve one cup of boiled pasta water. Add the pasta to the Bolognese sauce with ½ cup of the reserved pasta water and combine well over medium heat.
Toss together for 1-2 minutes until the spaghetti is well coated and the sauce thickens. Serve with shredded parmesan cheese!
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