Spaghetti Bolognese is a classic Italian meat sauce that is a staple in most families. My super simple classic Spaghetti Bolognese is the perfect dinner for any night of the week.
60 mins 4 servings 620 cals
500 g Spaghetti
500g lean minced beef
1cup carrot grated
1 cup onion, grated
2 cloves garlic, minced
1/2 cup red wine
4 tbsp olive oil
1/3 cup milk
2 tsp dried oregano
2 tsp tomato paste
2 cups crushed tomato
2 tbsp Worcestershire sauce
salt, pepper TT
Cook the spaghetti according to package instructions. Keep some spaghetti water in case needed for the sauce. Add the water in the pasta pot, use salt, and oil bring to boil.
Heat the olive oil in a large skillet over medium-high heat. Add the carrot, onion, and garlic cook for 3 minutes until the vegetables are softened. Season with salt, black pepper, dried oregano.
Add the tomato paste, fry and stir until combine with the vegetables. Then add the ground beef, and cook for 3 minutes. Use a wooden spoon to crumble up the meat.
When the meat has browned pour in the red wine, reduce by half. Then add crushed tomato, and mix to combine. Add cooked spaghetti and spaghetti water to the pan and toss well the sauce. Turn the heat to a low simmer to at least 30 minutes then add milk.
Serve over spaghetti topped with parmesan cheese, fresh oregano, and olive oil.
TO HELP YOU WITH THIS RECIPE
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.