Spaghetti Bolognese
This is the definitive Bolognese recipe in my opinion. It is the reason I have a personal rule to never order a Bolognese dish off the menu whenever I am at an Italian restaurant. Not because I think my family’s version is the best, but rather it is what I have always known and always liked. I think it is perfect, both in its flavors and its simplicity in ingredients.
If you have time, I recommend simmering for as long as 2 hours. Slow cooking makes the beef incredibly tender and the sauce develops extra flavor! It’ll be great regardless, but it’ll be the greatest with more simmering!
Ingredients:
2 tablespoons olive oil
2 garlic cloves, minced
1 small yellow onion, finely chopped
1 lb. ground beef
One (28 oz) can tomato sauce
1 tablespoon tomato paste
Salt and black pepper, to taste
Pinch of red pepper flakes
Pinch of oregano
2 bay leaves
Cooked pasta of your choice, for serving
Grated parmesan, for serving
Heat oil in a large pot over medium high heat. Add the onion and sauté – about 4 minutes; Add the garlic and cook another minute; Add beef and brown – about 5 minutes.
Add tomato sauce, tomato paste, pinch of red pepper flakes, pinch of oregano, and bay leaves and give it a good stir to combine, season with salt and pepper and then let simmer on low heat for at least half an hour, stirring occasionally. If you have the time, I say simmer for 2 hours for the best flavor!
Serve over cooked spaghetti and top with grated parm, and more red pepper flakes if you desire.
