Spaghetti Bolognese | Classic Meat Sauce Pasta Dinner
Spaghetti Bolognese is a dish that transports me straight back to family dinners at my grandma’s house. There’s something so beautiful about the fragrant aroma of seasoned meat simmering away, filling the kitchen with an irresistible warmth. With each bite, the tender spaghetti coated in a rich tomato-based sauce brings comfort and nostalgia, making it a beloved classic. This meat sauce not only promises an explosion of flavors but also transforms simple pasta into something truly remarkable.
Table of Contents
The beauty of Spaghetti Bolognese is in its approachability; it’s a perfect weeknight dinner that can satisfy even the pickiest eaters. Whether you’re feeding a family of six or just looking to indulge yourself, this classic meat sauce is the answer to your hunger. It cooks up quickly and is budget-friendly, using ingredients you likely already have on hand. I’m excited for you to experience this delightful dish—you won’t regret it!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 45 minutes of cooking, you can have a delicious dinner ready in under an hour.
- Irresistible Flavor: The combination of caramelized onions, garlic, and savory spices creates a comforting sauce that dances on your taste buds.
- Eye-Catching Appeal: The vibrant red sauce and perfectly twirled spaghetti make for a visually stunning dish that impresses anyone.
- Flexible Serving: Perfect for a cozy family dinner, a potluck, or just a comforting meal at home.
- Diet-Friendly Options: Easily adaptable for gluten-free pasta or swapped-out proteins like turkey or veggie meat.
Ingredients You’ll Need
2 tablespoons olive oil: This is the base of our sauce, providing richness. Extra virgin olive oil gives it a fantastic flavor.
1 cup finely chopped yellow onion (about 1 medium onion): Onions add depth to the sauce. Yellow onions are sweet and flavorful, but you could use white onion in a pinch.
2 tablespoons minced garlic: Fresh garlic elevates the dish’s aroma and flavor. Always go for fresh over pre-minced for a stronger taste.
1 lb ground beef (85% or 90%): This is the heart of our sauce! Use lean ground beef for less fat, or swap it with sweet or spicy Italian sausage for added flavor.
¾ teaspoon fine sea salt: A pinch here balances flavors and enhances the overall taste of your sauce.
¼ teaspoon cracked pepper: Cracked black pepper gives a slight kick; adjust based on your spice preference.
⅛ teaspoon crushed red pepper: This small addition adds warmth, but feel free to omit it if you prefer a milder sauce.
2 tablespoons tomato paste: This is critical for depth; caramelizing it enhances its flavor, giving the sauce a beautiful richness.
1 tablespoon granulated sugar: This helps balance the acidity of the tomatoes, providing that perfect taste contrast.
⅓ cup dry red wine (or substitute with broth): Adding wine deepens the sauce’s flavor profile. If you prefer not to use wine, chicken or beef broth works beautifully.
¼ cup water: This helps dilute the sauce slightly for the right consistency.
28 oz canned whole peeled tomatoes: The star ingredient—these seasoned tomatoes become the base of our sauce. Crushed tomatoes can be substituted if you prefer.
2 teaspoons dried basil or 10 torn basil leaves: Fresh herbs brighten the dish. Dried basil is earthy and convenient, while fresh adds a burst of vibrancy.
1 teaspoon dried parsley: It complements the other herbs and adds a fresh touch.
½ teaspoon dried oregano: With its warm and slightly bitter flavor, oregano rounds out the sauce beautifully.
1 dried bay leaf: This may seem small, but it infuses the sauce with depth as it simmers. Don’t forget to remove it before serving!
8-12 oz pasta for serving – spaghetti is my favorite: You can use any pasta you like—just cook it according to package instructions for the perfect texture.
How to Make Spaghetti Bolognese | Classic Meat Sauce Pasta Dinner
Heat the Oil: Start by heating 2 tablespoons of olive oil in a large pan over medium heat. You’ll know it’s ready when it shimmers. This oil helps sauté our aromatics, lending flavor to the sauce.
Sauté the Onion: Add 1 cup of finely chopped yellow onion and cook for about 3 minutes until softened and translucent. This step brings sweetness to the dish, creating a lovely base.
Add the Garlic: Toss in 2 tablespoons of minced garlic and continue cooking for about 30 seconds until fragrant. Pay attention—in this magical moment, your kitchen will start to smell amazing!
Brown the Beef: Now, add 1 lb of ground beef, along with ¾ teaspoon of fine sea salt, ¼ teaspoon of cracked pepper, and ⅛ teaspoon of crushed red pepper. Cook until the meat is nicely browned and crumbled, about 6-8 minutes. Drain any excess grease if necessary, as we want a rich but not greasy sauce.
Caramelize the Tomato Paste: Stir in 2 tablespoons of tomato paste and 1 tablespoon of granulated sugar. Cook this mixture while stirring for about 1-2 minutes until the tomato paste becomes caramelized, enhancing its sweetness and flavor.
Deglaze with Wine: Drizzle ⅓ cup of dry red wine into the pan, scraping the bottom to release any flavorful browned bits. Let it cook until the wine reduces by about half, around 3-5 minutes. You want the alcohol smell to dissipate.
Add Water and Tomatoes: Carefully mix in ¼ cup of water and the entire 28 oz can of whole peeled tomatoes. Use a wooden spoon or metal spatula to break up the tomatoes as you go, giving that sauce plenty of character.
Season and Simmer: Stir in 2 teaspoons of dried basil, 1 teaspoon of dried parsley, ½ teaspoon of dried oregano, and 1 dried bay leaf. Make sure the bay leaf is submerged, then let the sauce simmer for at least 30 minutes with a slight opening of the lid. Stir occasionally as the magic happens!
Cook the Pasta: While the sauce simmers, boil your choice of pasta according to the package instructions, typically 8-10 minutes. For a perfect blend, reserve ¼ cup of pasta water before draining.
Combine & Serve: If you prefer combining everything, add the drained pasta to the sauce along with a splash of the reserved pasta water, stirring well until the sauce clings to the noodles—this only takes a few minutes. Serve your Spaghetti Bolognese hot, topped with parmesan cheese if you desire!
Storing & Reheating
You can store any leftover sauce at room temperature for up to 2 hours, but it’s best refrigerated in an airtight container. In the fridge, it should last about 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, reheat in a saucepan over medium heat for about 10-15 minutes or until heated through; add a splash of water or broth if it seems too thick.
Chef’s Helpful Tips
- Avoid undercooking the meat! Make sure it’s browned properly to develop flavor.
- If the sauce is too acidic, adjusting with an additional pinch of sugar can help balance it out.
- For a richer flavor, consider adding a splash of heavy cream towards the very end of cooking.
- Feel free to make this sauce ahead of time—it tastes even better the next day!
- Watch the pasta closely! Al dente pasta retains a nice bite, better holding onto the sauce.
There’s nothing quite like digging into a hearty plate of spaghetti topped with a rich Bolognese sauce. Not only does it hit the spot after a long day, but it’s also an ideal dish for gatherings. Whether you top it with parmesan or keep it simple, the comforting flavors will always leave you wanting more. Enjoy experimenting with your own variations and embrace the love of home cooking!
Recipe FAQs
Can I make this sauce in advance?
Absolutely! In fact, the flavors deepen and improve when left overnight. Just let it cool completely before storing it in the fridge, then reheat when ready to serve.
What if I don’t have red wine?
No problem! You can easily substitute it with chicken, beef, or vegetable broth. This option will maintain the sauce’s is rich flavor while avoiding alcohol.
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken works wonderfully in this recipe. Just keep in mind, turkey tends to be leaner, so a little extra olive oil might help keep the sauce rich.
How can I give the sauce more depth?
Consider enhancing your sauce with extras like sautéed mushrooms or carrots. These addition can contribute great flavors and textures to the finished dish!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Spaghetti Bolognese | Classic Meat Sauce Pasta Dinner
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
Enjoy a delicious Spaghetti Bolognese that combines rich ground beef with ripe tomatoes and aromatic herbs. This easy meal is perfect for a comforting dinner at home, bringing a taste of Italy to your table with minimal effort.
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 2 tablespoons minced garlic
- 1 lb ground beef (85 or 90%)
- ¾ teaspoon fine sea salt
- ¼ teaspoon cracked pepper
- ⅛ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 tablespoon granulated sugar
- ⅓ cup dry red wine (or broth)
- ¼ cup water
- 28 oz canned whole peeled tomatoes
- 2 teaspoons dried basil or 10 torn basil leaves
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 dried bay leaf
- 8–12 oz pasta (spaghetti preferred)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and cook until softened, about 3 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Incorporate ground beef, seasoning with salt, black pepper, and crushed red pepper. Cook until meat is browned, draining excess grease if necessary.
- Add tomato paste and sugar to the mixture, stirring constantly until the tomato paste caramelizes, about 1-2 minutes.
- Pour in red wine, scraping the bottom of the pan to release browned bits. Cook until wine reduces by half, around 3-5 minutes.
- Add water and canned tomatoes, breaking them up with a spoon while cooking.
- Stir in basil, parsley, oregano, and the bay leaf until combined. Allow to simmer for at least 30 minutes with a slightly ajar lid, stirring occasionally.
- Cook pasta according to package directions while sauce simmers. Combine pasta with meat sauce when ready, adding a splash of reserved pasta water for consistency. Simmer together for a few minutes until sauce clings to noodles.
- Serve the dish topped with parmesan cheese if desired.
Notes
Feel free to substitute ground beef with Italian sausage for extra flavor.
This sauce can be made ahead of time and freezes well for later use.
Adjust the amount of crushed red pepper to taste for desired spiciness.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 90mg
