Hearty Bolognese Delight

$- 500g ground beef or a mix of ground beef and ground lamb - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 carrot, finely diced - 1 celery stalk, finely diced - 1 can (400g) crushed tomatoes - 2 tablespoons tomato paste The heart of a great Bolognese is its meat. I love using a mix of ground beef and lamb. The beef gives depth, while the lamb adds richness. Next, we have aromatic vegetables. Onion, garlic, carrot, and celery create a flavor base. Each one plays a key role. The canned tomatoes and tomato paste bring sweetness and acidity. They balance the dish perfectly. - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste To enhance the flavor, we need olive oil and dried herbs. Olive oil adds richness. Dried oregano and basil bring warmth and earthiness. Salt and pepper bring out the flavors in each ingredient. Use them to taste, adjusting as you go. - 400g spaghetti or your favorite pasta When choosing pasta, spaghetti is my top pick. It pairs well with the sauce. Other good options include fettuccine or pappardelle. Always cook the pasta al dente. This gives a nice bite and helps it hold the sauce better. Remember to salt your boiling water. This simple step boosts the pasta's flavor. {{ingredient_image_1}} Start with a large skillet or saucepan. Heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes. The goal is to soften the vegetables. They should be tender but not brown. Next, stir in 2 minced cloves of garlic. Cook for 1 more minute. The garlic will smell great and add flavor. Now, crank up the heat to medium-high. Add 500g of ground beef or a mix of ground beef and lamb. Use a wooden spoon to break the meat apart. Cook until it’s browned, about 8 to 10 minutes. This step builds a rich flavor. After the meat is done, stir in 400g of crushed tomatoes and 2 tablespoons of tomato paste. Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Season with salt and pepper to taste. Mix everything well. Once combined, reduce the heat to low. Cover the skillet and let it simmer for about 30 to 40 minutes. Stir occasionally. This cooking time helps the sauce thicken. For a thicker sauce, you can let it cook a bit longer. It’s also important to taste the sauce. Adjust the salt and pepper as needed. This step ensures the flavors are just right. To make your Bolognese pop with flavor, use fresh herbs. Fresh basil adds a bright touch. Always taste your sauce as it cooks. This helps you adjust the seasoning. A common mistake is rushing the simmer. Letting it cook slowly deepens the flavor. Avoid using too much tomato paste. It can overpower the dish. Also, be careful with salt. You can always add more later. Another tip is to add a splash of red wine. It can enhance the richness of the sauce. Spaghetti is a classic choice for Bolognese. It holds the sauce well. You can also try pappardelle for a wider noodle. For a fun twist, serve it over polenta. Presentation matters! Use a large bowl to serve. Top with fresh basil leaves and a sprinkle of Parmesan. You can also add a drizzle of olive oil for shine. This makes your dish look restaurant-worthy. To store leftover Bolognese, let it cool first. Place it in an airtight container. It will last in the fridge for up to three days. If you want to freeze the sauce, it works great! Portion it into freezer bags. Lay them flat to save space. When you're ready, just thaw it overnight in the fridge. Reheat in a pan over low heat, stirring occasionally. Pro Tips Choose Quality Meat: Use fresh, high-quality ground meat for a richer flavor. A mix of beef and lamb can add depth to the sauce. Simmer Longer: Allow the sauce to simmer for at least 30-40 minutes. The longer it simmers, the more the flavors develop. Salt Your Pasta Water: Make sure your pasta water is well-salted. This is your chance to season the pasta itself, enhancing the overall dish. Fresh Herbs Matter: Finish your dish with fresh basil instead of dried for a brighter, more vibrant flavor. {{image_2}} If you want a meat-free dish, you can use lentils or mushrooms. Lentils give a rich texture. Chopped mushrooms add depth and earthiness. Mix both for a hearty sauce. - Substitutes for meat: Use 1 cup of cooked lentils or 500g of chopped mushrooms. - Enhancing flavors with mushrooms: Sauté mushrooms until browned. This brings out their natural sweetness. For gluten-free options, you can use rice pasta or chickpea pasta. These choices work well with the sauce. Just be aware that cooking time may differ. - Recommendations for gluten-free options: Look for brands like Barilla or Banza. - Cooking tips for gluten-free pasta: Follow package instructions and do not overcook. Rinse briefly after draining to prevent sticking. You can boost your Bolognese with extra veggies or proteins. Try adding bell peppers, zucchini, or spinach. They add flavor and nutrition. - Optional veggies and proteins: Add 1 cup of chopped bell peppers or 1 cup of spinach. - How to customize the sauce: Feel free to mix in a splash of red wine. This adds depth and a touch of acidity. Bolognese sauce, or ragù alla Bolognese, comes from Bologna, Italy. It dates back to the 18th century. Traditionally, cooks made it with meat, tomatoes, and wine. This sauce pairs well with tagliatelle or lasagna. In Italy, families often enjoy it on Sundays or special occasions. Yes, you can use ground turkey or chicken in Bolognese. These meats are leaner than beef or lamb. You should adjust cooking times slightly. Cook the turkey or chicken until no longer pink, about 7-10 minutes. The flavor will be different but still tasty. Bolognese sauce lasts about 3-4 days in the fridge. Store it in an airtight container. If you want to keep it longer, freeze it. It can last up to 3 months in the freezer. Just thaw it in the fridge before reheating. Here are some great cookbooks for Italian cuisine: - "Essentials of Classic Italian Cooking" by Marcella Hazan - "The Silver Spoon" - a must-have for authentic recipes - "Italian Food" by Claudia Roden - rich in history and flavor - "Pasta Grannies" by Vicky Bennison - a treasure of family recipes - "The Gluttonous Gardener" by Anna Jones - fresh takes on Italian classics Visual guides help in mastering Bolognese. Check out these links: - [How to Make Authentic Bolognese Sauce](https://www.example.com) - step-by-step video guide - [Cooking the Perfect Pasta](https://www.example.com) - tips for al dente pasta - [Mastering Italian Sauces](https://www.example.com) - a broader look at Italian sauces Home cooks and chefs share their insights. Here are some favorites: - Use a mix of meats for deeper flavor. - Let the sauce simmer longer for rich taste. - Always taste as you go; adjust salt and herbs. - Don't rush the cooking; good sauce takes time. - Fresh basil on top really brightens the dish. To make a tasty Bolognese, use fresh ingredients like ground beef and lamb. Sauté onions, garlic, and tomatoes to build flavor. Don’t forget to taste and adjust seasoning as you cook. Pair it with the right pasta and serve it with pride. You can even explore fun variations, like vegan options or gluten-free pasta. Whether you're a beginner or a pro, my tips can help you cook better. Now, get cooking and enjoy every bite of your homemade Bolognese!$

Hearty Bolognese Delight

A rich and flavorful Bolognese sauce served over spaghetti, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

500 g ground beef or a mix of ground beef and ground lamb
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, finely diced
1 stalk celery, finely diced
400 g crushed tomatoes
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
to taste salt and pepper
400 g spaghetti or your favorite pasta
to garnish fresh basil leaves
to serve grated Parmesan cheese

Instructions

In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef (or meat mix). Cook, breaking it up with a wooden spoon, until browned, about 8-10 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper.
Reduce the heat to low, cover, and let simmer for about 30-40 minutes, stirring occasionally until the sauce thickens.
While the sauce is simmering, bring a pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Once the Bolognese sauce is ready, taste and adjust the seasoning if necessary.
Serve the sauce over the cooked spaghetti, and garnish with fresh basil leaves and grated Parmesan cheese.

Notes

Feel free to use a mix of meats for added flavor.

Keyword Bolognese, Italian, pasta