Ah, the timeless allure of spaghetti Bolognese—a dish that transports me straight to a bustling Italian piazza, where the aroma of rich tomato sauce mingles with laughter and clinking wine glasses. I remember the first time I had it; it was like discovering a hidden corner of joy in the mundane. And while it’s easy to get swept away by nostalgia, this recipe brings a fresh twist, like adding a dash of excitement to your midweek routine.
Steps
- Heat olive oil in a large pot over medium-high heat, then add the minced garlic and chopped onion. Cook for about 3 minutes until the onion softens and turns a light golden color.
- Increase the heat to high and add the ground beef to the pot. Cook the meat, breaking it apart with a spoon, until it browns evenly.
- Pour in the red wine and let it simmer for about a minute, stirring to deglaze the pot and eliminate the alcohol smell.
- Add crushed tomatoes, tomato paste, Worcestershire sauce, beef bouillon cubes, dried herbs, salt, and pepper. Stir well, bringing the mixture to a gentle simmer.
- Let the sauce cook uncovered for 20 to 30 minutes, stirring occasionally, until it thickens to your liking. For a richer flavor, cover and slow simmer on low heat for 2 to 2.5 hours, stirring every 30 minutes.
- Boil a large pot of salted water and cook the spaghetti according to package instructions, minus one minute. Reserve a cup of pasta water, then drain the spaghetti.
- Combine the cooked spaghetti with the Bolognese sauce in the pot, adding some reserved pasta water. Toss for about 2 minutes until the pasta absorbs the sauce and becomes glossy.
- Divide the spaghetti among serving bowls and garnish with parmesan cheese and parsley if desired.
Ingredients
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (brown, yellow, or white)
- 1 pound (500g) ground beef (or a mix of half pork, half beef)
- 1/2 cup (125 ml) dry red wine (or substitute with water or beef broth/stock)
- 2 beef bouillon cubes, crumbled (or granulated beef bouillon)
- 800g (28 oz) can of crushed tomatoes (or tomato passata)
- 2 tablespoons tomato paste
- 2 teaspoons white sugar, if needed
- 2 teaspoons Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme or oregano)
- 3/4 teaspoon cooking salt (kosher salt)
- 1/2 teaspoon black pepper
- 400g (13 oz) dried spaghetti
- Parmesan cheese and finely chopped parsley, optional
Nutritional Values
Calories: 2550cal | Carbohydrates: 266g | Protein: 204.5g | Fat: 63g | Saturated Fat: 16.5g | Cholesterol: 715mg | Sodium: 1840mg | Potassium: 5230mg | Fiber: 13.5g | Sugar: 42g | Vitamin A: 7250IU | Vitamin C: 173.5mg | Calcium: 200mg | Iron: 110.5mg
FAQ
- What makes this Spaghetti Bolognese recipe unique?
- This recipe stands out due to its use of Worcestershire sauce, beef bouillon cubes, and a touch of sugar. These ingredients add depth and balance to the sauce, enhancing the overall flavor.
- Can I use different types of meat for the Bolognese sauce?
- Yes, you can! While the recipe primarily uses ground beef, you can also mix it with pork or veal to add juiciness and variety to the sauce.
- Why add sugar to the Bolognese sauce?
- Sugar is added to counteract the sourness of canned tomatoes, especially if they are not of high quality. It helps to balance the flavors and enhance the sweetness of the sauce.
- What’s the benefit of tossing pasta with the sauce before serving?
- Tossing the pasta with the sauce helps emulsify it, making it thicker, glossy, and better able to cling to the spaghetti. This method also prevents a watery sauce from settling at the bottom of your bowl.
- Can this recipe be adapted for slow cooking?
- Absolutely! Slow cooking the sauce for a couple of hours allows the flavors to develop further and makes the meat more tender. You can also use a slow cooker for a more effortless cooking experience.
Tips
- Slow Cooking for Enhanced Flavor: While the recipe can be prepared quickly, simmering the sauce for a couple of hours will make the beef more tender and enhance the sauce’s flavor complexity.
- Use of Worcestershire Sauce and Beef Bouillon: Adding Worcestershire sauce and beef bouillon cubes can significantly increase the depth of flavor, compensating for a shorter cooking time.
- Balancing Sourness with Sugar: If using canned tomatoes that are sour, especially those of lower quality, add a small amount of sugar to balance the acidity and improve the overall taste of the sauce.
- Emulsify the Sauce with Pasta: Toss the cooked pasta with the sauce before serving to make it glossy and ensure the sauce clings to the spaghetti, preventing a watery sauce at the bottom of the dish.
Equipment
- Large Pot or Deep Skillet: Essential for sautéing and simmering the sauce.
- Large Pasta Pot: For boiling spaghetti.
- Pasta Strainer/Colander: To drain the cooked spaghetti.
- Chef’s Knife: For chopping onions and garlic.
- Wooden Spoon or Silicone Spatula: For stirring the sauce and breaking up the meat.
- Microplane or Box Grater: For grating Parmesan cheese, if using.
