Easy Spaghetti Bolognese (Rich Meat Sauce)
Trying to cut your family’s food budget? Try this Easy and Delicious Spaghetti Bolognese! It is so flavorful and delicious.
Equipment
Large saucepan or Dutch oven (5-quart / 4.7L minimum)
Large pot for boiling pasta
Colander
Wooden spoon
Chef's knife and cutting board
Cheese grater or Microplane
Ingredients
2 pounds ground beef (minced beef) - minced beef, about 900g
1 large onion - diced- 1 medium bell pepper - diced
6 cloves garlic - finely minced
1 can tomato paste - 6 oz / 170g
2 cans passata or crushed tomatoes (tomato puree with seeds removed) - 28 oz / 794g each
1 cup red wine - 240ml — red or white both work; I prefer red
4 ounces Parmesan cheese - freshly grated, about 115g
¼ cup parsley - fresh ; roughly chopped, about 15g — or fresh basil leaves- 2 tablespoons Italian herbs - oregano, rosemary, thyme, and sometimes basil and parsley
2 teaspoons salt - to taste
1 teaspoon ground black pepper - to taste
1 teaspoon sugar (white sugar) - to taste, about 4g- 1 lb dried spaghetti - 450g
- 1 pinch salt - for pasta water
1 dash olive oil - for pasta water, optional
Instructions
- Heat a large saucepan or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, for 8–10 minutes until well browned with no pink remaining.2 pounds ground beef (minced beef)
- While the beef browns, dice the onion and bell pepper, and finely mince the garlic cloves.1 large onion, 1 medium bell pepper, 6 cloves garlic
- When the beef is browned, carefully drain off the excess fat. Return the pan to medium heat and add the diced onion, bell pepper, and minced garlic. Cook, stirring occasionally, for 3–4 minutes until the onion is softened and translucent.2 pounds ground beef (minced beef), 1 large onion, 1 medium bell pepper, 6 cloves garlic
- Pour in the red wine and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until the wine has reduced by roughly half.1 cup red wine
- Add the crushed tomatoes, tomato paste, Italian herbs, salt, pepper, and sugar. Stir to combine thoroughly.1 can tomato paste, 2 cans passata or crushed tomatoes (tomato puree with seeds removed), 2 tablespoons Italian herbs, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon sugar (white sugar)
- Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. Then remove the pan from the heat (or reduce to the lowest setting), stir in the grated Parmesan and fresh parsley until the cheese melts smoothly. Return to a gentle simmer and cook for a further 30 minutes.4 ounces Parmesan cheese, 1/4 cup parsley
- During the last 10 minutes of the second simmer, bring a large pot of generously salted water to a rolling boil. Cook the spaghetti according to packet instructions (usually 8–10 minutes) until al dente. A dash of olive oil in the water is optional.1 lb dried spaghetti, 1 pinch salt, 1 dash olive oil
- Drain the spaghetti in a colander. Serve topped with a generous ladleful of bolognese sauce. Finish with extra grated Parmesan and fresh parsley if desired.1 lb dried spaghetti, 4 ounces Parmesan cheese, 1/4 cup parsley
Notes
Storage: Refrigerate sauce in a sealed container for up to 4 days. Freeze portioned sauce in labelled freezer bags for up to 3 months.
Make-Ahead: The sauce tastes even better the next day. Make a full batch on Sunday and reheat throughout the week.
Substitutions: Swap ground beef for a 50/50 mix of beef and pork for richer flavour. Replace red wine with beef stock plus 1 tsp red wine vinegar for an alcohol-free version.
Reheating: From frozen, heat in a saucepan over medium-low with a splash of water, stirring occasionally until simmering throughout (about 15 minutes). From the fridge, 5–8 minutes on the stovetop.
Pro Tip: Stir the Parmesan in off the heat or on the lowest setting so it melts smoothly into the sauce rather than clumping into grainy lumps.
Nutrition
Serving: 1servingCalories: 640kcalCarbohydrates: 58gProtein: 33gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 93mgSodium: 1098mgPotassium: 996mgFiber: 5gSugar: 8gVitamin A: 1311IUVitamin C: 33mgCalcium: 209mgIron: 5mg
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