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Homemade Spaghetti Bolognese photo

Spaghetti Bolognese

A comforting, classic spaghetti Bolognese with a rich tomato-meat sauce and optional cream for extra richness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • large pot (for pasta)
  • Large Skillet
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup

Ingredients
  

  • 1 pound lean ground beef
  • 1/2 onion finely chopped
  • 1 medium carrot finely chopped
  • 1 stalk celery finely chopped
  • 4 cloves garlic minced
  • 1 14 oz can crushed tomatoes
  • 1 24 oz jar quality marinara sauce recommend Rao's brand
  • 1 1/2 teaspoons balsamic vinegar
  • 2 teaspoons dried basil
  • 2 teaspoons chicken bouillon
  • 1/2-1 teaspoon sugar to taste
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4-1/2 teaspoon black pepper
  • 1/4 teaspoon red chili pepper flakes optional
  • 1/4 cup heavy cream optional
  • fresh parsley
  • Parmesan cheese to serve, as desired

Instructions
 

  • Bring a large pot of salted water to a boil and cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta cooking water, then drain and toss the pasta with a little olive oil to prevent sticking.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, finely chopped onion, carrot, and celery. Cook, breaking up the meat, until the beef is browned and the vegetables are softened, about 6–8 minutes.
  • Add the minced garlic and sauté for about 30 seconds until fragrant. Drain excess grease from the pan if necessary.
  • Stir in the crushed tomatoes, marinara sauce, balsamic vinegar, dried basil, chicken bouillon, sugar (to taste), salt, dried oregano, dried parsley, dried thyme, black pepper, and red chili flakes (if using). Bring the sauce to a boil, then reduce heat to a simmer.
  • Simmer the sauce gently, uncovered, for 10 minutes, stirring occasionally. If you prefer a thinner sauce, add reserved pasta water a little at a time.
  • If using, stir in the heavy cream and simmer 5 more minutes until the sauce reaches the desired consistency.
  • Toss the drained spaghetti with the Bolognese sauce or spoon the sauce over the pasta. Garnish with chopped fresh parsley and plenty of grated Parmesan before serving.

Notes

  • Carrots and celery add extra flavor but can be omitted.
  • Heavy cream gives richness but is optional.
  • Adjust sugar to balance acidity of the tomatoes.
  • Reserve pasta water to thin the sauce if needed.
  • Use a quality marinara for best flavor.