Homemade Spaghetti Bolognese
Ingredients (serves 4):
For the Bolognese sauce:
400g ground beef
1 onion, minced
2 garlic cloves, minced
1 carrot, diced small
1 celery stalk (optional), finely chopped
400g canned chopped tomatoes (or tomato pulp)
2 tbsp tomato paste
1 bay leaf
1 tsp oregano or thyme
1 tbsp 1 tbsp olive oil
100 ml red wine (optional, but recommended)
Salt and pepper to taste
A little sugar (if the sauce is too acidic)
For the pasta:
350-400 g spaghetti
Grated Parmesan cheese (for serving)
Fresh basil (optional)
Instructions:
1. Prepare the Bolognese sauce
In a large skillet, heat the olive oil. Add the onion, garlic, carrot (and celery if using). Sauté for 5 minutes until the vegetables are tender.
Add the ground beef and cook until well browned, breaking it up with a wooden spoon.
Pour in the red wine (if using) and reduce for a few minutes.
Add the chopped tomatoes, tomato paste, bay leaf, herbs, salt, and pepper. Simmer over low heat for 30 to 45 minutes, stirring occasionally. Add a little water if the sauce becomes too thick.
2. Cook the Spaghetti
While the sauce simmers, cook the spaghetti in a large pot of boiling salted water according to the package instructions. Drain.
3. Assemble and Serve
Toss the spaghetti with the sauce or arrange the pasta on plates and generously drizzle with Bolognese sauce.
Sprinkle with grated Parmesan cheese and fresh basil if desired.
Tip:
For an even more flavorful sauce, you can prepare it the day before and reheat it gently: the flavors will be even more developed!