Spaghetti Bolognese Recipe
This spaghetti Bolognese is a rich and hearty classic, featuring a slow-simmered meat sauce infused with pancetta, aromatic herbs, and a hint of red wine. Perfect for a cozy dinner, it delivers deep, savory flavors in every bite.
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Servings: 6
Calories: 210kcal
Ingredients
- 1 pound lean ground beef
- 1 tablespoon water
- ½ teaspoon baking soda
- 4 ounces diced pancetta about 1 cup
- 1 medium yellow onion finely diced (about 1½ cups)
- 3 cloves garlic minced
- Olive oil as needed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt plus more as needed
- ¼ cup tomato paste
- 2 teaspoons dried oregano
- ¼ teaspoon red pepper flakes optional, plus extra for serving
- ¾ cup dry red wine
- 1 beef bouillon cube crumbled, or 1 teaspoon beef bouillon paste
- 1 28-ounce can crushed tomatoes
- ⅓ cup heavy cream or half-and-half
- 1 pound dried spaghetti
- 1 ounce grated Parmesan cheese about ½ cup, plus extra for serving
Instructions
- In a large mixing bowl, stir together the water and baking soda until dissolved. Add the ground beef, ensuring it is evenly coated. Let it rest for at least 15 minutes while preparing the other ingredients to enhance tenderness.
- In a large Dutch oven or heavy-bottomed pot, cook the diced pancetta over medium heat, stirring occasionally, until the fat renders and the pancetta turns lightly golden, about 5 minutes. Stir in the finely diced onion and minced garlic, cooking for an additional 4 minutes until fragrant and slightly softened. If the pan begins to dry, drizzle in up to a tablespoon of olive oil.
- Add the marinated beef to the pot, seasoning with kosher salt and black pepper. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5 to 6 minutes. Meanwhile, bring a large pot of salted water to a rolling boil for the pasta.
- Stir the tomato paste, dried oregano, and red pepper flakes into the meat mixture. Cook, stirring frequently, until the tomato paste deepens in color, about 2 to 3 minutes. Pour in the red wine and crumble in the beef bouillon cube, allowing the wine to reduce until almost evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes and heavy cream, then bring the sauce to a gentle simmer.
- Lower the heat and let the sauce cook until slightly thickened and the flavors meld together, about 15 to 20 minutes. If time allows, simmering longer will further develop the depth of flavor. Taste and adjust seasoning as needed.
- While the sauce simmers, add the dried spaghetti to the boiling water and cook until just shy of al dente, following the package instructions. Reserve 1 cup of pasta water before draining.
- Transfer the cooked spaghetti to the sauce, adding ½ cup of reserved pasta water and the grated Parmesan cheese. Toss continuously over low heat, ensuring the sauce clings to the pasta. Add more pasta water as necessary to reach the desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and a pinch of red pepper flakes for an added kick.
Notes
- Make Ahead: Prepare the sauce up to two days in advance and store it in an airtight container in the refrigerator. For longer storage, freeze it for up to two months. When ready to use, thaw overnight in the fridge, then reheat in a covered pot before tossing with freshly cooked spaghetti, reserved pasta water, and Parmesan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition
Calories: 210kcal
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