🛒 Ingredients:
For the Bolognese sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced (optional)
- 500g ground beef (or half pork, half beef for traditional version)
- 2 tbsp tomato paste
- 400g can chopped tomatoes (or passata)
- 1 tsp dried oregano or Italian herbs
- Salt and pepper, to taste
- 1 tsp sugar (to balance acidity)
- Optional: splash of red wine (about 100ml) or a bit of beef stock
- Optional: bay leaf or a small piece of parmesan rind for extra flavor
For the pasta:
- 350–400g dried spaghetti
- Salt, for pasta water
To serve:
- Grated parmesan cheese
- Fresh basil or parsley (optional)
👨🍳 Instructions:
- Cook the base:
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, carrot, and celery. Cook for 5–7 minutes until softened.
- Brown the meat:
- Add ground beef. Break it up with a spoon and cook until browned all over (no pink remains).
- Build the sauce:
- Stir in tomato paste and cook for 1 minute.
- Add chopped tomatoes, oregano, sugar, salt, pepper, and wine or stock if using.
- Bring to a simmer, then reduce heat and cook uncovered for 20–30 minutes (longer is better). Stir occasionally.
- Cook the spaghetti:
- Boil a large pot of salted water.
- Cook spaghetti according to package instructions (usually 8–10 minutes). Drain.
- Combine and serve:
- Taste and adjust the sauce (add salt, pepper, or a little water if it’s too thick).
- Toss cooked spaghetti with the sauce or spoon the sauce over the pasta on each plate.
- Top with grated parmesan and herbs if desired.