This is a classic Italian Bolognese sauce made with ground beef, aromatic vegetables, tomatoes, and red wine, ready in just 30 minutes. The key to its depth of flavor is the slow simmer that reduces the sauce to a thick, rich consistency that clings to every strand of spaghetti.
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Heat olive oil in a large skillet or pot over high heat.
Add onion, carrot and celery. Cook for 3 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Add ground beef and cook, breaking it up as you go, until browned.
Add red wine and cook for 1-2 minutes until mostly evaporated.
Add crushed tomatoes, tomato paste, sugar, crumbled beef bouillon cube, oregano, thyme, salt and pepper.
Stir to combine, then bring to a simmer.
Reduce heat to medium-low and simmer for 20-30 minutes, stirring occasionally, until sauce thickens.
Cook spaghetti in a large pot of salted boiling water according to package directions until al dente.
Reserve 1 cup of pasta cooking water before draining.
Drain spaghetti and add to the bolognese sauce, tossing to coat. Add a splash of pasta water if needed to loosen the sauce.
Serve immediately topped with freshly grated Parmesan cheese.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally and adding splashes of pasta water or broth to restore the desired consistency.
Yes. Bolognese keeps refrigerated in an airtight container for up to 4 days and freezes well for up to 3 months. Reheat gently on the stovetop, adding pasta water to loosen if needed.
Ground beef with 15-20% fat content (80/20 or 85/15) works best. It provides enough fat for flavor without excess grease.
Yes. Use an equal amount of beef broth or omit it entirely and add an extra 1/4 cup of crushed tomatoes. The wine adds depth but is optional.
The sauce is ready after 20-30 minutes of simmering when it thickens noticeably and the flavors have melded. It should coat the back of a spoon.
Yes. Use 2-3 cloves of fresh garlic, minced finely, added at the same point in the recipe.
