Spaghetti Bolognese with Ground Meat
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Source: https://recipheon.com/en/recipes/main-dishes/spaghetti-bolognese-with-ground-meat
About this recipe
Spaghetti Bolognese with ground meat is a hearty homemade dinner with a rich tomato sauce and gently sautéed vegetables. The sauce, made with ground beef and pork, onion, carrot, celery, and tomatoes, develops a deep flavor during gentle simmering. Serve it with al dente spaghetti and a little Parmesan. This practical recipe for four servings works well for both an everyday dinner and a family gathering.
Ingredients
Servings: 4
Bolognese Sauce
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 celery stalk, finely diced
2 garlic cloves, finely chopped
400 g ground beef and pork
2 tablespoons tomato paste
400 g canned diced tomatoes
250 ml tomato passata
150 ml water
1 teaspoon dried oregano
1 bay leaf (remove before serving)
Pasta and Serving
320 g spaghetti
2 teaspoons salt, divided
30 g grated Parmesan
1 tablespoon chopped fresh basil
Steps
Finely chop the onion, carrot, celery, and garlic. Measure out the remaining ingredients so the sauce can be prepared without interruptions.
Heat the olive oil in a large, wide pot over medium heat. Add the onion, carrot, celery, and 1/2 teaspoon salt, then cook for 7 minutes, stirring, until the vegetables soften but do not brown. Add the garlic and cook for another 30 seconds.
Add the ground meat and break it up with a spatula. Cook over medium-high heat for 8–10 minutes, until it has completely lost its raw pink color.
Add the tomato paste and cook for 1 minute. Pour in the tomatoes, passata, and water, add the oregano and bay leaf, then stir. Bring the sauce to a boil.
Reduce the heat to low, partially cover the pot with a lid, and simmer for 30 minutes, stirring every few minutes. The sauce should thicken noticeably, and the vegetables and meat should become tender; if needed, add a little water to prevent anything from sticking.
Bring at least 3 liters of water to a boil in a large pot, add 1 1/2 teaspoons salt, and cook the spaghetti for the time indicated on the package, usually 8–10 minutes, until al dente. Drain the pasta, do not rinse it, and reserve about 100 ml of the cooking water.
Remove the bay leaf from the sauce. Toss the spaghetti with the sauce, adding the reserved water a little at a time if the sauce is too thick. Serve immediately with grated Parmesan and fresh basil.
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