Spaghetti Bolognese
A quick and easy recipe for a classic Spaghetti Bolognese, perfect for busy weeknights. Packed with flavor and adaptable for added veggies!
Ingredients
For the sauce
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 pound ground beef or ground turkey if preferred.
- 14 ounces crushed tomatoes canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
For the pasta
- 12 ounces spaghetti
For garnish
- Fresh basil or parsley optional, for garnish
Instructions
Cooking the Sauce
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, garlic, carrot, and celery; sauté until soft, about 5-6 minutes.
- Add the ground beef, breaking it up with a spoon, and cook until browned, about 7-8 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, and basil; season with salt and pepper. Let the mixture simmer for 15-20 minutes.
Cooking the Pasta
- Cook spaghetti according to package instructions until al dente.
- Drain the spaghetti—do not rinse.
Combining
- Toss the drained spaghetti into the Bolognese sauce until the pasta is well coated.
Serving
- Plate the spaghetti Bolognese, garnish with fresh basil or parsley, and serve.
Notes
You can use marinara sauce as a quicker alternative. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and they often taste better the next day.