Classic Spaghetti Bolognese

Instructions

1. 11

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat and set the beef aside.

2. 22

   Reduce heat to medium. Add chopped onion, celery, and carrots to the pot. Sauté for 8-10 minutes, or until the vegetables have softened and the onion is translucent. Add minced garlic and cook for another minute until fragrant.

3. 33

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the liquid has mostly evaporated.

4. 44

   Stir in the tomato paste, crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, and red pepper flakes (if using). Return the browned ground beef to the pot. Season with salt and black pepper.

5. 55

   Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 1.5-2 hours, stirring occasionally. For a richer flavor, you can simmer it for up to 3 hours. If the sauce becomes too thick, add a splash of water or broth.

6. 66

   About 20 minutes before serving, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

7. 77

   Once the Bolognese sauce has finished simmering, remove the bay leaf. Stir in the heavy cream, if desired, for an extra creamy texture. Taste and adjust seasoning as needed.

8. 88

   Drain the spaghetti and either toss it directly with the Bolognese sauce or serve the sauce over the pasta. Garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately.