Spaghetti Bolognese: A Timeless Recipe for Busy Weeknights
Yield:
Approximately 6 to 8 servings
Prep Time: About 20 minutes (cutting vegetables)
Cooking Time: The sauce can be ready in as little as 30 minutes. However, longer simmering (up to 3 hours) can enhance the taste even more.
Pasta Cooking Time: Spaghetti usually takes about 8-10 minutes to cook.
Discover the Joy of Easy Weeknight Cooking with My Go-To Bolognese Sauce Recipe
In our kitchen, the Bolognese sauce isn't just a meal; it's a beloved weekly tradition, born out of the need for quick, satisfying dinners during busy weeknights. This recipe is the epitome of culinary ease and adaptability. Its straightforward approach means it's incredibly forgiving, making it ideal for those times when you need a delicious meal without the fuss. But the real magic happens when you let it simmer. With time, it transforms, much like a fine wine, developing layers of deep, rich flavours that tantalize your taste buds.
This version of the classic Bolognese sauce has been tailored to my family's palate, offering a unique twist on a traditional favourite. The wonderful thing about Bolognese, or any tomato sauce, is its versatility. It's a canvas for your culinary creativity, allowing you to add personal touches and preferred flavours. While this recipe reflects my family's taste preferences, I encourage you to use it as a starting point to craft a sauce that's distinctly yours.
Having a reliable Bolognese sauce recipe up your sleeve is like having a culinary secret weapon. It's perfect for those moments when you want to impress with minimal effort.
As you embark on making this Bolognese, remember that it's more than just following steps. It's about embracing the simplicity and joy of cooking, allowing the recipe to evolve and flourish over time. This dish is more than food; it's a celebration of home, family, and the myriad of memories created around the dinner table. Join me in bringing this heartwarming dish to your family, and watch as it becomes a cherished part of your culinary tradition.
Key Ingredients:
Ground Beef & Pork: The essence of the sauce lies in the combination of lean and fatty meats.
Tomato Sauce: Choose your favourite brand.
Red Wine: Feel free to omit this if serving to children. I no longer add wine to my recipe since my son eats it, but including it can significantly elevate the flavours.
Milk: This ingredient helps tenderize the meat and balance the acidity. (For those who are lactose-intolerant like me, oat milk is a great alternative 😉).
Balsamic Vinegar & Worcestershire Sauce: These add my unique twist to the classic recipe.
Rock Sugar: The real secret. It not only helps to tenderize the meat but also adds a distinct level of sweetness.
Fresh Basil & Parmesan Cheese: Essential for the perfect final touch to the dish.
And remember, the choice of pasta is as personal as the sauce itself. While spaghetti is a classic, feel free to experiment with tagliatelle, pappardelle, or any pasta that takes your fancy. It’s about what makes you and your family happy. My son prefers dino pasta. 😆
What You’ll Need:
For the Sauce:
30 ml (2 tablespoons) olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
450 g (1 pound) ground beef
450 g (1 pound) ground pork
240 ml (1 cup) red wine (omit if kids are eating)
1.5 Litres (50 oz) tomato sauce
30 ml (2 tablespoons) tomato paste
240 ml (1 cup) milk (or oat milk)
30 ml (2 tablespoons) balsamic vinegar
5 ml (1 teaspoon) Worcestershire sauce
10 g (2 teaspoons) rock sugar or granulated sugar
Salt and freshly ground black pepper, to taste
15 ml (1 tablespoon) dried oregano
2.5 ml (1/2 teaspoon) nutmeg
Fresh basil leaves, for garnish
Grated Parmesan cheese, for garnish
For the Pasta:
450 g (1 pound) spaghetti
Salt, for the pasta water
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and cook for one more minute.
Increase heat to medium-high. Add the ground beef and pork, cooking until browned. Drain excess fat.
Pour in the red wine and reduce until the wine is half evaporated (about 1 min). Then add the balsamic vinegar, Worcestershire sauce, and rock sugar.
Add the tomato sauce, tomato paste, milk, salt, pepper, oregano, and nutmeg. Stir well and bring to a simmer. Lower the heat and let it cook slowly, covered. The sauce will be ready as early as 10 minutes but letting it simmer for hours will enhance the flavor.
When ready to serve, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the pasta, reserving a cup of the pasta water.
If the Bolognese sauce seems too thick, loosen it with a bit of the reserved pasta water. Also, adjust the seasoning with salt and pepper to taste.
Toss the cooked spaghetti with the Bolognese sauce. I like to mix the spaghetti right into the sauce so that all the pasta water is incorporated. I am not a fan of excess pasta water that runs on the plate.
Serve with grated Parmesan cheese and garnished with fresh basil.
Extra Cooking Tips:
Meat Selection: Using a mix of beef and pork enhances the depth, texture, and richness of the sauce. Veal can be used in place of pork.
Wine Choice: I usually use cheaper wine for cooking because expensive wine is meant for drinking. For a Bolognese, I would go for either Chianti, Merlot, or Sangiovese.
Tomato Sauce: If you can afford it, San Marzano tomatoes are the best in the world, but with today’s inflated grocery prices, I tend to go for whatever you can afford.
Milk Secret: Milk tenderizes the meat and balances the acidity of the tomatoes, giving the sauce a smoother texture and richer flavor.
Balancing Flavors: The addition of balsamic vinegar and Worcestershire sauce adds depth and a hint of tanginess, while the rock sugar balances out the acidity.
Pasta Water Magic: Reserve some pasta water to adjust the consistency of your sauce. The starchy water helps the sauce adhere better to the spaghetti.
I invite you to bring this heartwarming recipe into your kitchen and see how it transforms your meal times. Remember, cooking is not just about following a recipe; it's about creating memories and crafting dishes that speak to your heart.
I'd love to hear how this recipe turns out for you. Share your experiences, any personal twists you've added, or even your family's reactions in the comments below.
Let's keep the conversation going and continue to inspire each other with our love for delightful, simple, and nourishing meals. Don’t forget to tag your creations on social media – I can’t wait to see them.
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
