Spaghetti Bolognese Italian Classic (Printable Version)
# What You'll Need:
01 -
1 pound spaghetti, uncooked
02 -
2 tablespoons olive oil
03 -
1 pound ground beef, extra lean
04 -
1 large onion, chopped
05 -
4 cloves garlic, minced
06 -
1 tablespoon dried oregano
07 -
¼ teaspoon red pepper flakes
08 -
2 tablespoons tomato paste
09 -
1 cup red wine
10 -
28 ounces crushed tomatoes (1 can)
11 -
2 tablespoons fresh basil, chopped
12 -
½ teaspoon salt, or to taste
13 -
½ teaspoon pepper, or to taste
14 -
¼ cup heavy cream
15 -
½ cup Parmesan cheese, grated
16 -
2 tablespoons fresh basil, chopped, for garnish
# Step-by-Step Directions:
01 -
Cook the spaghetti according to package instructions. Reserve the pasta water in case it's needed to adjust the sauce consistency.
02 -
Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it apart, until no longer pink.
03 -
Add the onion and garlic to the skillet. Cook for another 3 minutes until the onion softens.
04 -
Add the oregano, red pepper flakes, and tomato paste. Stir well to combine.
05 -
Stir in the red wine and cook for about 5 minutes until most of the liquid has evaporated.
06 -
Add the crushed tomatoes and fresh basil. Season with salt and pepper, stir, and bring to a boil. Reduce to medium-low heat, cover the pot, and cook for about 20 minutes.
07 -
Stir in the heavy cream and adjust the seasoning if needed. If the sauce is too thick, thin it out with some reserved pasta water.
08 -
Add the cooked spaghetti to the pot and toss well with the sauce.
09 -
Serve immediately, topped with Parmesan cheese and fresh basil.
# Helpful Notes:
01 -
Fresh basil enhances the flavor, but dried basil can be used as a substitute at half the amount.
02 -
Beef or vegetable broth can replace red wine if desired.
03 -
Add more heavy cream for a richer sauce, but balance the flavors.
04 -
Spaghetti is classic, but alternative pastas like penne or fettuccine can work too.