Spaghetti Bolognese

local_grocery_store Ingredients

• 12 oz Spaghetti, cooked
• 1 lb Ground beef, raw
• 1 Onion, finely chopped
• 1 Carrot, finely chopped
• 1 stalk Celery, finely chopped
• 3 cloves Garlic, minced
• 2 tbsp Tomato paste, none
• 1 can (28 oz) Canned crushed tomatoes, none
• 1/2 cup Red wine, none
• 1/2 cup Beef broth, none
• 1 tsp Dried oregano, none
• 1 tsp Dried basil, none
• 1 tsp Salt, none
• 1/2 tsp Black pepper, none
• 1/4 cup Parmesan cheese, grated, for serving
• for garnish Fresh basil leaves, none

restaurant_menu Method

1. 1.Heat a large skillet over medium heat and add the ground beef. Cook until browned and no longer pink, breaking it up into crumbles with a spoon.
2. 2.Add the onion, carrot, celery, and garlic to the skillet. Cook for 5 minutes, or until the vegetables are tender.
3. 3.Stir in the tomato paste and cook for 1 minute.
4. 4.Pour in the crushed tomatoes, red wine, and beef broth. Add the dried oregano, dried basil, salt, and black pepper. Stir well to combine.
5. 5.Bring the sauce to a simmer and let it cook for 30 minutes, stirring occasionally.
6. 6.While the sauce is simmering, cook the spaghetti according to package instructions. Drain and set aside.
7. 7.Serve the spaghetti topped with the bolognese sauce. Garnish with grated Parmesan cheese and fresh basil leaves.
8. 8.Enjoy your homemade spaghetti bolognese!

lightbulb_outline Tips

• chevron_rightFor a healthier option, use lean ground beef or substitute with ground turkey or chicken.
• chevron_rightFeel free to add your favorite vegetables to the sauce, such as mushrooms or bell peppers.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.