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Today, we are making Spaghetti Bolognese. Few dishes evoke as much comfort and satisfaction as this dish. This dish originates from Bologna, Italy. The original recipe did not use spaghetti; according to Pellegrino Artusi’s cookbook, it used tagliatelle, a ribbon-shaped pasta, to accompany the Bolognese sauce.

To make a delicious Spaghetti Bolognese, start with a classic sofrito of finely chopped onions, celery, and carrots, which serve as the foundation for the Dish. When cooked properly, this mix creates a caramelized medley of flavors. Choose high-quality beef mince for the best results. Additionally, you can combine beef mince with another type of mince, such as lamb, to add complexity to the sauce; however, this is optional. Simmering enables the flavors to blend and develop into something extraordinary. You can use milk or heavy cream to reduce the tomatoes’ acidity, resulting in a creamier tomato sauce.

What is the right pasta to use?

Several types of pasta, such as spaghetti, fettucini and tagliatelle, are classic accompaniments to Bolognese sauce. Spaghetti with Bolognese sauce is a popular choice for a romantic dinner. Tagliatelle, with its long, flat shape, is ideal for holding the thick, meaty sauce. Each bite is packed with flavorful tomato and meat, and it offers a delightful texture.

Fettuccine, while similar in appearance to tagliatelle, is slightly thicker and wider. Lasagne, on the other hand, consists of flat, wide sheets of pasta layered with meat and cheese. These dishes highlight the deep, savory qualities of Bolognese sauce, allowing its flavors to shine in both traditional and creative presentations.

Ingredients

Spaghetti, Minced beef, Onion, garlic and carrot, Cooking cream and tomato passata, Oregano, basil, nutmeg, salt and pepper, Extra virgin olive oil.

We have chosen spaghetti for this dish. Spaghetti has long, thin strands that are perfect for holding onto Bolognese sauce. Cook the spaghetti until it is al dente. It’s best to use minced meat with a moderate fat content, around 10-15%.

Browning the beef will give the Bolognese a rich and savory flavor. The vegetables create an aromatic base for the sauce, with onions, garlic, and carrots contributing to a wholesome taste. A splash of cooking cream adds richness to the sauce without overwhelming the other ingredients and enhances the beef’s flavor. Tomato passata forms the heart of the sauce; using a high-quality passata with spices will provide a deeper, more concentrated flavor.

If you prefer a chunkier texture, you can substitute diced or crushed tomatoes. For a more time-consuming but flavorful option, you can use fresh tomatoes, either grated or blended in a food processor. Spices greatly enhance the flavor of Bolognese sauce. Oregano provides a bold, earthy flavor, while basil adds a sweet, fragrant aroma. A pinch of nutmeg provides a nutty flavor that complements the cream.

Instructions

Finely chop the onion into small pieces and either cube or grate the carrots. Some people prefer to grate the carrots for a smoother sauce, but this step is optional. Whether you choose to cube or grate the carrots will not significantly affect the flavor of the sauce.

Sauté the onion, garlic and carrots. Add the mince.

In a small bowl, combine the following spices: ground nutmeg, dried basil, and celery powder. If you prefer, you can substitute fresh celery for the celery powder; one stalk, chopped into small cubes, will work well for this sauce. Next, preheat a pan and add a drizzle of olive oil. Once the oil is hot, add the chopped onion, garlic, carrots, and celery (if using fresh). Sauté the mixture for about eight minutes until the onions become translucent.

After that, add the spices along with a dash of oyster sauce. Note that oyster sauce is optional and can be substituted with Worcestershire sauce or balsamic vinegar. Stir the mixture well, then reduce the heat to medium-low and let it simmer for ten minutes.

Add the tomato sauce, spices and heavy cream.

Add the beef mince to the sautéed vegetables and break it apart. Next, add the beef stock cube and pour in the tomato passata sauce. Stir the ingredients together to combine. Let the sauce simmer on medium-low heat for ten minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.

While the sauce is simmering, bring a pot of water to a boil to cook the pasta. Once the water is boiling, add a pinch of salt. Then, add the spaghetti to the pot. Cook the pasta according to the instructions on the packaging until it is al dente.

What can you serve with Spaghetti Bolognese?

Several dishes can be served alongside the Spaghetti Bolognese sauce. If you want more vegetables in your diet, consider a green salad. For a crunchier experience, try this cucumber salad, which is both refreshing and delicious. Other salad options include Caprese, which is in keeping with the Italian theme. And for something different but with a tangy flavour, consider a Greek salad or Citrus Salad.

How to Store the Spaghetti Bolognese?

Store in the fridge for two to three days. Freeze the bolognese sauce for two to three months. Defrost on the countertop, reheat in a pot, or in the microwave. Cook pasta fresh and serve.