Spaghetti Bolognese

4.50 from 2 votes

What better dish to serve than this irresistible, rich, savory, and delectable Spaghetti Bolognese? You can cook the best Spaghetti Bolognese for a true Italian experience!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: easy dinner, easy spaghetti recipe, pasta, quick and easy bolognese, simple dinner meal, spaghetti

Servings:

Calories: 454kcal

Equipment

Ingredients

For the tomato-base sauce (blending)

5 tomatoes
2 bell peppers
2 sweet peppers
1 red onion
2 garlic cloves
A thumb-sized ginger

For the beef mince

1 kg minced beef
1 tbsp sunflower oil
1 red onion
1 garlic
½ tbsp curry powder
1 tsp mixed herbs
½ tsp oregano
1 tsp smoked paprika
½ tsp mace
½ tsp garam masala
½ tsp coriander
1 tsp aromat
½ tsp sea salt

For the bolognese sauce

tomato-base sauce (as shown above)
¼ cup sunflower oil
1 red onion
1 tbsp curry powder
1 tsp mixed herbs
1 tsp smoked paprika
½ tsp oregano
½ tsp mace
½ tsp garam masala
½ tsp coriander
1 tsp aromat
1 tsp sea salt
1 cup liquid stock

US Customary - Metric

Instructions

For the mince beef

Saute the onion and garlic along with the seasoning.
Pre-heat the sunflower oil in a pan over low-medium heat. Saute the garlic and onion and add in the combined spices. In this way, the beef mince will have a richer and more powerful taste that will complement the sauce. Fry this for a minute.
Add in the beef mince.
Once the spices are well-combined, add the beef to your pan. Use a spatula to break the beef apart to allow it to evenly cook. Set the fire to medium heat.
Stir the mixture occasionally to prevent the beef from overcooking and to ensure even browning.
Separate the beef mince and liquid stock.
Use your spatula to separate the beef mince and liquid stock. You may use a strainer to properly segregate them.
Important note: Don’t throw away the stock! Set the stock aside for later. It’ll be a special ingredient for the sauce.

For the sauce

Peel Rinse and cut the fruits and vegetables.
Peel, rinse, and chop the garlic, onions, and tomatoes into quarters to blend them easily. Deseed and chop the peppers to be used.
Blend the ingredients until smooth.
Use a blender to properly combine the ingredients. The mixture will turn into a beautiful red and rich consistency that’s healthier and tastier than store-bought sauce.
Sautee the onion in a pan with sunflower oil.
Allow the sunflower to oil to eat in a deep pan and saute the onion for two minutes. Once the onions are soft, add the blended sauce.
Cover the pan with a splash guard and set the heat to medium. Stir the mixture occasionally. After 15 to 20 minutes, the sauce will reduce and become thick.
Add the spices and let it cook for 5 minutes.
Put in the curry powder, mixed herbs, smoked paprika, oregano, mace, garam masala, coriander leaves, all-purpose seasoning, and beef mince liquid stock.
Add in some crushed chili if preferred. Resume occasional stirring and let it cook for 5 more minutes in medium heat.
Pour in the cooked beef mince.
If you used a deep and wide pan, you can add in as much of the beef mince as you want. However, for smaller pans, you can do this in batches to prevent overcrowding of ingredients and proper cooking.
Let the sauce simmer for 5 minutes to incorporate the flavors together. Once cooked, garnish the sauce with some freshly chopped basil!

For the spaghetti pasta

Add olive oil, sea salt, and dried spaghetti paste to 5 cups of boiling water.
Oil is important to prevent pasta noodles from sticking together. It also adds better texture and flavor to your pasta. Use sea salt to enhance the taste of the pasta as well.
Let the pasta cook for 3 minutes over medium heat.
Separate the pasta noodles from one another and let them simmer for 8 to 10 minutes.
Use your spaghetti pasta spoon or tongs to disassemble the pasta. Wait for 8 to 10 minutes or until pasta is cooked. The pasta is ready when it twirls around your folk easily. You can also tell doneness by tasting it and assessing if it’s al dente.
Now that you have your pasta and your bolognese sauce, it’s time to assemble them into one delectable masterpiece! You can top a plateful of pasta with the sauce or you can mix the sauce into the pasta.

Video

Notes

75 dry spaghetti pasta yields 180g once cooked.
Serve spaghetti bolognese piping hot.
Spaghetti pasta contains Durum Wheat Semolina. Therefore, this recipe is high in protein and gluten.
If you use a deep and wide pan. However, for smaller pans, you can do this in batches to prevent overcrowding of ingredients and proper cooking.
If you opted to freeze your Spaghetti Bolognese, let it thaw in the refrigerator for a few hours or overnight. In case you separated the pasta, you can reheat it by boiling water and thawing the pasta in a strainer while dipping it in the boiling water.
Adding half a cup of whole milk or cream can lower the sauce's acidity, making it creamier, richer, and more flavorful. You can also use a combination of whole milk and heavy cream for the milk.

Nutrition