Best 20 Spaghetti Bolognese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spaghetti Bolognese, also known as Ragu alla Bolognese, is a classic Italian pasta dish that has gained immense popularity worldwide. Originating from the city of Bologna, Italy, this hearty and flavorful dish is a symphony of aromatic ingredients that come together to create a truly satisfying meal. This recipe collection offers two variations of this beloved dish: the traditional Spaghetti Bolognese and a vegetarian-friendly Lentil Bolognese.

The traditional Spaghetti Bolognese recipe is crafted with a rich and savory meat sauce, made with a combination of ground beef, pork, and pancetta. Simmered in a luscious tomato sauce infused with soffritto (a mix of finely chopped vegetables), red wine, and herbs, this sauce exudes a depth of flavor that is simply irresistible. The final touch is the addition of freshly grated Parmigiano-Reggiano cheese, which adds a nutty and umami-rich dimension to the dish.

For those seeking a meatless alternative, the Lentil Bolognese recipe offers a delicious and nutritious twist on the classic. This vegan-friendly version features lentils as the main ingredient, simmered in a flavorful tomato sauce enriched with vegetables, herbs, and spices. The result is a hearty and protein-packed dish that is equally satisfying and packed with goodness.

Both the traditional Spaghetti Bolognese and the Lentil Bolognese are versatile dishes that can be paired with a variety of pasta shapes, such as spaghetti, tagliatelle, or penne. The rich and flavorful sauces can also be used as a filling for lasagna or cannelloni, or as a topping for grilled or roasted vegetables.

So, whether you're a traditionalist or a vegetarian, this collection of Spaghetti Bolognese recipes has something for everyone. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Here are our top 20 tried and tested recipes!

MOM'S SPAGHETTI BOLOGNESE



Mom's Spaghetti Bolognese image

Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.

Provided by stefychefy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

1 (16 ounce) package spaghetti
2 tablespoons olive oil
3 slices bacon, diced
1 large onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 teaspoon dried oregano
3 cloves garlic, minced
1 pound lean ground beef
2 tablespoons balsamic vinegar
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
2 teaspoons white sugar
salt and ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
  • Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
  • Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
  • Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.8 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 458.8 mg, Sugar 3.4 g

SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)



Spaghetti Bolognese Sauce (Beef and Italian Sausage) image

I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.

Provided by Pokey in San Antonio

Categories     Sauces

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

1 lb ground beef
1 lb link Italian sausage
3 (8 ounce) cans tomato sauce
2 (8 ounce) cans tomato paste
1 (14 ounce) can diced tomatoes (drained)
1 1/2 cups onions (diced)
1 cup bell pepper (diced)
1 cup mushroom (sliced)
1 cup red wine
3 garlic cloves (minced)
2 tablespoons olive oil
1 -2 tablespoon sugar
3 teaspoons basil
1 teaspoon black pepper
2 teaspoons marjoram (dried)
2 teaspoons thyme
1 teaspoon salt
1 teaspoon paprika
2 tablespoons mozzarella cheese (grated)
2 tablespoons parmesan cheese (grated)
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • Brown ground beef, season to taste with salt and pepper, drain and set aside.
  • Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
  • Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
  • Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
  • Simmer on medium low for at least one hour, stirring occasionally.
  • When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
  • When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.

SPAGHETTI WITH BOLOGNESE SAUCE



Spaghetti with Bolognese Sauce image

Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1 medium carrot, shredded
1 celery rib, thinly sliced
1/4 cup chopped onion
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon Italian seasoning
1 tablespoon heavy whipping cream or milk
1 tablespoon minced fresh parsley
4 ounces uncooked spaghetti

Steps:

  • In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 513 calories, Fat 12g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 992mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 7g fiber), Protein 33g protein.

THE ACTUAL OLIVE GARDEN BOLOGNESE SAUCE RECIPE (SPAGHETTI SAUCE)



The Actual Olive Garden Bolognese Sauce Recipe (Spaghetti Sauce) image

This is the actual Olive Garden bolognese (spaghetti sauce) recipe that I got from the Olive Garden website. Please don't leave a feedback saying how this recipe, "Is soooo much better than Olive Garden's", or how it is, "Close to Olive Garden's, but no cigar". It IS Olive Garden's recipe. Now we just have to figure out how they make their breadsticks! I like to throw the cooked veggies in the blender so my son doesn't realize that they're in there! ;)

Provided by mojoloh

Categories     Lunch/Snacks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 ounces Italian sausage, skinned
1 cup red wine
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 tsp dry)
1 teaspoon fresh sage, chopped (or 1/4 tsp dry)
salt and pepper

Steps:

  • Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
  • Add meat and cook 10 minutes over medium heat, stirring occasionally.
  • Deglaze pan with wine, let it reduce.
  • Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
  • Serve over fresh, hot pasta.

SPAGHETTI SQUASH BOLOGNESE



Spaghetti Squash Bolognese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

4 tablespoons olive oil
1 large spaghetti squash, halved crosswise and seeds removed
Kosher salt and freshly ground black pepper
1 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1/2 teaspoon red pepper flakes
2 pounds ground beef
Two 24-ounce jars good marinara sauce
1 cup grated Parmesan
Chopped fresh basil, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.
  • Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.
  • Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.
  • Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.

SPAGHETTI WITH BOLOGNESE SAUCE



Spaghetti with Bolognese Sauce image

Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Number Of Ingredients 13

1 tablespoon olive oil
2 onions, finely chopped (3 cups)
3 carrots, finely chopped (1 cup)
6 cloves garlic, minced
1 pound ground beef
1 pound ground pork
1/4 cup tomato paste
Coarse salt and ground pepper
1 cup dry white wine
1 can (28 ounces) crushed tomatoes in puree
1 cup milk
12 ounces spaghetti
Finely grated Parmesan cheese, for serving

Steps:

  • Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
  • Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
  • When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.

FAST SPAGHETTI BOLOGNESE



Fast Spaghetti Bolognese image

The secret ingredient in this ultrafast Bolognese is Worcestershire sauce. The vinegar, molasses and anchovies in the condiment season the ground beef mixture with salt, acid, sweetness and funk in one shot. Once the Bolognese has simmered, use tongs to transfer the pasta directly from the pot to the skillet, then toss in some of the starchy pasta cooking liquid for a glossy, saucy finish.

Provided by Dawn Perry

Categories     dinner, easy, quick, weeknight, meat, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 pound ground beef (preferably 20 percent fat), pork or dark meat turkey
12 ounces spaghetti, pappardelle or other long pasta
1/4 cup tomato paste
2 teaspoons Worcestershire sauce
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.
  • Add pasta to the pot and cook according to package instructions until al dente.
  • Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 teaspoon pepper and 1/2 teaspoon salt and simmer until slightly reduced, about 5 minutes.
  • Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan.

SPAGHETTI WITH CHICKEN BOLOGNESE SAUCE



Spaghetti With Chicken Bolognese Sauce image

Make and share this Spaghetti With Chicken Bolognese Sauce recipe from Food.com.

Provided by Super San Mateo Che

Categories     Spaghetti

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion, chopped
1 carrot, chopped
1 celery, with leaves chopped
1 garlic clove, minced
1 lb chicken breast, minced
1/2 cup dry white wine
1 (28 ounce) can crushed tomatoes in puree
1 cup chicken stock
1 tablespoon flat-leaf Italian parsley, chopped
1/2 cup heavy whipping cream
1/4 cup parmesan cheese, shaved
salt and pepper

Steps:

  • In a large saucepan, heat oil and add onion, carrot and sauté until softened for approximately 5 minutes.
  • Add chicken and garlic and cook for 5 minutes.
  • Add wine and stir until almost all evaporated.
  • Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.
  • Reduce heat to simmer for approximately 30 minutes.
  • In a separate pan, cook spaghetti until al dente.
  • Add cream and cook for 5 more minutes. Add salt and pepper.
  • Toss pasta with sauce and garnish with parmesan cheese.

QUICK TURKEY BOLOGNESE WITH SPAGHETTI SQUASH



Quick Turkey Bolognese with Spaghetti Squash image

Using spaghetti squash instead of pasta in this dish not only saves about 250 calories per serving, but it also creates a wonderful sweet foil for the savory turkey meat sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 35m

Number Of Ingredients 12

3 bacon slices, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
1 large carrot, diced small
2 small celery stalks, diced small
3 garlic cloves, minced
1 pound ground turkey breast or chicken breast
2 cups crushed tomatoes (from a 28-ounce can)
Red-pepper flakes (optional)
Kosher salt and freshly ground pepper
6 cups Simple Roasted Spaghetti Squash
Grated Parmesan, for serving

Steps:

  • In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.
  • Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.

Nutrition Facts : Calories 337 g, Fat 11 g, Fiber 7 g, Protein 34 g, SaturatedFat 2 g

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Madeline, had to say about this bolognese dish: ""My dad makes the sauce fresh. It takes awhile, so we don't have it very often. But it's so good when we do!"

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h

Yield 4 to 6 (plus extra sauce)

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 1/2 pounds ground beef chuck
1 1/2 pounds ground veal
1/2 pound ground mild Italian sausage
2 white onions, chopped
2 carrots, chopped
6 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1/2 cup tomato paste
1 small bunch thyme
1 sprig rosemary
1 cup dry red wine (or use beef stock)
2 cups beef stock
2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
1 3-inch piece pecorino romano cheese rind, plus shaved cheese for topping
1 pound spaghetti

Steps:

  • Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
  • Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
  • Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
  • About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1/2 onion, finely diced (1/2 cup)
1 carrot, finely diced
2 celery stalks, finely diced
4 ounces pancetta, finely diced (optional)
1 pound ground beef, or a combination of beef and pork
Coarse salt
1/2 cup red or white wine
One 28-ounce can best-quality tomatoes, pulsed in a blender
1/2 cup cream or milk
Freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
1 pound spaghetti or other pasta
1 1/2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese

Steps:

  • Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
  • Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red-pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
  • Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
  • Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.

SPAGHETTI BOLOGNESE WITH RED WINE



Spaghetti Bolognese With Red Wine image

This is an adaptation of a recipe by Ainsley Harriott. My husband usually doesn't like pasta but he finishes this before me and asks for more! It is slightly decadent in that it uses a bottle of red wine but is very good!

Provided by barb63

Categories     Spaghetti

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

500 g minced beef
750 ml red wine, whatever you prefer
1 teaspoon dried herbs
salt and pepper
1 tablespoon olive oil
2 garlic cloves
1 onion, chopped
1 (400 g) can chopped tomatoes
2 teaspoons dried chili pepper flakes
1 tablespoon tomato paste
2 tablespoons sweet chili sauce
1 (500 g) packet spaghetti
3 tablespoons chopped fresh parsley
parmesan cheese, to serve

Steps:

  • Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
  • Stir well.
  • Cover and refrigerate overnight or all day.
  • Heat oil in pan.
  • Stir fry onion and garlic until soft.
  • Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
  • Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
  • (it will be much darker colour than usual).
  • Cook the spaghetti as mentioned on the packet.
  • At the last minute, stir the chopped parsley through the sauce.
  • Add sauce to the drained spaghetti and top with grated Parmesan cheese.
  • Serve with a nice glass of red.

CROCK POT SPAGHETTI BOLOGNESE



Crock Pot Spaghetti Bolognese image

First try of spag. bol. in my slow cooker and it worked out great. Easily adaptable recipe, like lots of tomatoes, add extra! I didn't use oil to brown the mince as I used a non stick pan, certainly can be used though.

Provided by Sarah

Categories     Spaghetti

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

750 g beef mince
2 medium carrots
2 (425 g) cans chopped tomatoes
1 onion, sliced
2 stalks celery, chopped
2 red capsicums, roasted, skinned and chopped
2 garlic cloves, finely sliced
1/2 cup beef stock
2 teaspoons dried oregano
6 -8 fresh basil leaves
3 dried bay leaves
fresh ground black pepper
1 teaspoon salt (optional)

Steps:

  • Peel and chop carrot then use a food processor until very finely diced.
  • Brown mince in batches and drain.
  • Add carrots, tomato, onion, celery, roast capsicum, garlic, beef stock, oregano, basil, bay leaves, pepper and salt if using to slow cooker.
  • Stir to combine Cook on low 6 to 8 hours.

REALLY RICH SPAGHETTI BOLOGNESE - 'GOODFELLAS' STYLE



Really Rich Spaghetti Bolognese - 'goodfellas' Style image

In Goodfellas the movie, (and Casino) they love their rich meat sauces, (unlike the fairly bland British varion of Bolognese). The finished recipe should look a rich red colour. Don't bother with this unless you have sun dried tomatoes.

Provided by Felix4food

Categories     Weeknight

Time 1h50m

Yield 3-6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef or 1 lb lamb
1 cup sun-dried tomato paste
2 cups tomato puree
1 tablespoon basil
1 teaspoon salt
1 teaspoon pepper
1 small red onion
2 cloves chopped garlic
3 tablespoons red wine (or balsamic vinegar)
1 teaspoon strong mustard
3 ounces smokey bacon
1 stalk celery, short
4 teaspoons brown sugar
extra virgin olive oil

Steps:

  • Fry onions briskly in a little oil.
  • Add mince and fry at high heat until brown.
  • (remove fat from pan).
  • Add the tomato puree and drop the heat to medium.
  • Stir in the sun dried tomato paste.
  • Add salt.
  • Add pepper.
  • Add garlic.
  • Add red wine.
  • Add mustard.
  • Simmer for 15 minutes.
  • Chop bacon into little pieces the size of croutons and fry in a little oil in a small frying pan until cooked.
  • Add bacon to bolognese.
  • Add chopped raw celery (no need to boil it).
  • Add brown sugar.
  • Simmer on low heat for 1 hour.
  • Serve with your favorite pasta.

SPAGHETTI WITH BOLOGNESE SAUCE (MARTHA STEWART)



Spaghetti With Bolognese Sauce (Martha Stewart) image

Make and share this Spaghetti With Bolognese Sauce (Martha Stewart) recipe from Food.com.

Provided by Chef Itchy Monkey

Categories     Spaghetti

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 onions, finely chopped (3 cups)
3 carrots, finely chopped (1 cup)
6 garlic cloves, minced
1 lb ground beef
1 lb ground pork
1/4 cup tomato paste
coarse salt
fresh ground pepper
1 cup dry white wine
1 (28 ounce) can crushed tomatoes in puree
1 cup milk
12 ounces spaghetti
parmesan cheese, finely grated, for serving

Steps:

  • Make sauce: In a dutch oven (or a 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
  • Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
  • When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.

Nutrition Facts : Calories 1141.3, Fat 48.3, SaturatedFat 17.6, Cholesterol 192.3, Sodium 620.2, Carbohydrate 97.2, Fiber 9.4, Sugar 8.6, Protein 68.6

LOW-CARB, VEGAN SPAGHETTI SQUASH 'BOLOGNESE'



Low-Carb, Vegan Spaghetti Squash 'Bolognese' image

This vegan and low-carb version of spaghetti bolognese is made with spaghetti squash instead of noodles and vegan ground meat.

Provided by eloline

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 25m

Yield 4

Number Of Ingredients 12

1 (3 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup onion, chopped
½ pound vegetarian ground beef
1 (15 ounce) jar tomato sauce
2 tablespoons peanut butter
1 tablespoon dried oregano
½ teaspoon sweet paprika
½ teaspoon ground thyme
½ teaspoon tomato paste
¼ teaspoon ground turmeric
salt and freshly ground pepper, to taste

Steps:

  • Pierce spaghetti squash halves all over using a fork. Place in a microwave-safe dish and cook in a microwave oven until softened, about 10 minutes.
  • Meanwhile, heat oil in a saucepan over medium heat and cook onion until soft and translucent, about 4 minutes. Add vegetarian ground beef, tomato sauce, peanut butter, oregano, paprika, thyme, tomato paste, turmeric, salt, and pepper and mix well. Simmer until sauce is heated through and starts to thicken, 5 to 10 minutes.
  • Shred squash flesh using a fork and distribute among 4 plates. Serve with the sauce.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 42 g, Fat 9.8 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 1.8 g, Sodium 892.5 mg, Sugar 6.9 g

KELLY'S SPAGHETTI BOLOGNESE



Kelly's Spaghetti Bolognese image

This has been a favourite meal of mine for years. Easy and tasty, the aroma alone is great! I use a Dolmio bolognese sauce (sold in the UK) which is excellent but your favorite spaghetti sauce will do just as well. I'm not a big garlic fan so I don't tend to use a lot of it in this recipe but for those who are, you might want to add a whole garlic clove instead of half. Mushrooms go great too.

Provided by Kellogs

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
12 ounces spaghetti
1/2 tablespoon olive oil
1 medium Spanish onion, finely chopped
1/2 garlic clove, peeled and crushed
7 1/4 ounces diced tomatoes
1 beef bouillon cube (Oxo if possible)
1/8 teaspoon dried oregano
1/8 teaspoon basil
1/8 thyme
1 (320 g) jar of dolmio bolognese sauce or 1 (320 g) jar your fave spaghetti sauce
parmesan cheese, grated

Steps:

  • Heat oil in a heavy-based skillet.
  • Fry onions and garlic for a few minutes or until softened.
  • Add beef and cook over moderate heat until no longer pink, stirring to break up.
  • Crumble the bouillon cube over beef and continue stirring for a minute or so.
  • Add the diced tomatoes, Dolmio (or other spaghetti sauce) and seasonings to pan then bring to boil.
  • Reduce heat and simmer for 25 minutes.
  • Meanwhile cook the spaghetti in boiling salted water according to packet instructions and drain thoroughly.
  • Serve with bolognese mixture on top of spaghetti and sprinkled with the Parmesan cheese.

Nutrition Facts : Calories 603.6, Fat 20.2, SaturatedFat 7.2, Cholesterol 77.2, Sodium 344.4, Carbohydrate 70.2, Fiber 3.9, Sugar 4.8, Protein 33.1

RED WINE SPAGHETTI BOLOGNESE



Red Wine Spaghetti Bolognese image

You all know how to make bolognese, but mine does have a great twist. I marinate it overnight in wine so it's really succulent and very tender.

Provided by Lene8655

Categories     Spaghetti

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

250 g minced beef
250 g ground lamb
75 ml italian red wine
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400 g chopped tomatoes
1/2 teaspoon dried chili pepper flakes
1 tablespoon tomato puree
450 g dried spaghetti
3 tablespoons chopped fresh parsley
salt & freshly ground black pepper
freshly grated parmesan cheese, to serve

Steps:

  • Place all the minced meat in a bowl and stir in the red wine, oregano and some salt and pepper. Cover with cling wrap and chill for at least 4 hours or up to 12 hours.
  • Heat the oil in a large pan and cook the onion and garlic for 3-4 minutes until softened and golden. Add the mince and any wine left in the bottom of the bowl with the tomatoes, chilli, puree and some salt and pepper. Bring to the boil then cover and simmer for 45 minutes. Remove the lid and bubble fairly rapidly for 15 minutes until you have a rich, dark sauce.
  • Cook the spaghetti in a large pan of boiling water until tender. Drain well and return to the pan.
  • Stir the parsley through the sauce and check the seasoning. Add to the pan of spaghetti and miz through. Divide between bowls and serve with freshly grated parmesan and a few glasses of chianti.

SPAGHETTI BOLOGNESE (THE EASY WAY)



Spaghetti Bolognese (The Easy Way) image

I usualy make my Bolognese the traditional way, but tried this version a few nights ago, and the family just loved it. This is a quick and easy version and I might start making this a little more often now!

Provided by Tisme

Categories     Spaghetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons oil
500 g lean ground beef
1 onion, finely chopped
3 slices rindless bacon, roughly chopped
1 garlic clove, crushed
420 g condensed spicy tomato soup
1 cup low sodium beef broth
1/2 cup red wine
2 tablespoons tomato ketchup or 2 tablespoons tomato paste
1 bay leaf
2 teaspoons dried oregano
salt and pepper
400 g spaghetti, cooked and drained
parmesan cheese, to serve
chopped fresh parsley, to serve

Steps:

  • Heat 1 tablesppoon of the oil in a large frying pan. Add mince and cook until just lightly browned, drain in colander to remove excess fat.
  • Put the remainder (1/2 tablespoon) of the oil in the pan and add onion, bacon and garlic and cook for 3-4 minutes.
  • Add the drained mince back inot the pan and cook for a further 3 minutes, or until well browned.
  • Add the soup, stock, wine, ketchup or paste, bay leaf and oregano. Bring to the boil.
  • Add salt and pepper to taste (if desired).
  • Reduce heat and simmer for 25-30 minutes, stirring occasionally.
  • Serve over cooked spaghetti and top with parmesan cheese and garnish with parsley.
  • Serve with crusty fresh bread or garlic bread.

Nutrition Facts : Calories 733.8, Fat 19.4, SaturatedFat 6.1, Cholesterol 81.2, Sodium 175.4, Carbohydrate 91, Fiber 4.4, Sugar 6.1, Protein 40.4

BUSY MOM'S SPAGHETTI BOLOGNESE



Busy Mom's Spaghetti Bolognese image

Time saving and budget friendly recipe even my picky 4 year old enjoys! The sauce can also be simmered in a slow cooker.

Provided by B's Kitchen

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 4

Number Of Ingredients 10

2 pounds lean ground beef
1 (6 ounce) can tomato paste
2 cups water
1 cup diced carrot
1 envelope beef and onion dry soup mix
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground thyme
1 (16 ounce) package uncooked spaghetti

Steps:

  • Cook and stir ground beef in large pot over high heat until browned, about 5 minutes. Stir in tomato paste, water, carrot, onion soup mix, granulated garlic, oregano, basil, and thyme. Bring to a boil. Turn sauce down to a simmer and cook for 1 hour, stirring occasionally.
  • When sauce has finished cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook the pasta stirring occasionally, until cooked but is still firm to the bite, about 12 minutes. Drain.
  • Serve Bolognese sauce over hot spaghetti.

Nutrition Facts : Calories 926.5 calories, Carbohydrate 100.4 g, Cholesterol 148.7 mg, Fat 30.3 g, Fiber 7.1 g, Protein 60.6 g, SaturatedFat 11.4 g, Sodium 801.8 mg, Sugar 10.2 g

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your spaghetti Bolognese. Look for ripe tomatoes, fresh herbs, and good-quality ground beef.
  • Brown the meat well: This will help to develop flavor and prevent the meat from becoming dry.
  • Use a good quality red wine: The wine will add depth of flavor to the sauce. Choose a wine that you would enjoy drinking on its own.
  • Simmer the sauce for at least 1 hour: This will allow the flavors to develop and meld together.
  • Serve the spaghetti Bolognese with a sprinkling of Parmesan cheese and fresh parsley: This will add a delicious finishing touch to the dish.

Conclusion:

Spaghetti Bolognese is a classic Italian dish that is loved by people all over the world. It is a hearty, flavorful dish that is perfect for a family dinner or a casual get-together with friends. With a few simple tips, you can make a delicious spaghetti Bolognese that will impress your guests.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #beef     #pasta     #dietary     #ground-beef     #meat     #beef-sausage     #pasta-rice-and-grains     #spaghetti     #4-hours-or-less

Related Topics