This spaghetti bolognese is an easier version of the classic Italian pasta dish! A thick homemade meat sauce is simmered with tomatoes, onion and savory herbs then served over spaghetti.
Prep Time: 10 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 45 minutesminutes
Servings: 10
Ingredients
2Tablespoonsunsalted butter
1cupdiced sweet onion
1 ½teaspoons + pinchKosher salt, or 1 teaspoon fine sea salt
4clovesgarlic, minced
1poundground beef
1poundground pork, or pork Italian sausage
½teaspoonground black pepper
2teaspoonsdried basil
2teaspoonsdried oregano
½teaspooncrushed red-pepper flakes
2Tablespoonslight brown sugar
½cuphalf-and-half, or heavy cream
1cupdry red wine, grape or pomegranate juice
1(14-ounce) canfire-roasted diced tomatoes
1(28-ounce) can crushed tomatoes
½cuptomato paste
⅓cupfinely grated parmesan
For serving: Pasta
Instructions
In a large pot, melt the butter over medium-low heat. Stir in the onion and a pinch salt. Cook 3 to 5 minutes, or until the onions are translucent. Stir in the garlic and cook 1 minute more.
Increase the heat to medium and add the beef and pork. Break up the meat and cook until lightly browned. Drain any excess grease (I like to use a paper towel to absorb any excess). Add the remaining 1 1/2 teaspoons salt, pepper, basil, oregano, and red pepper flakes. Cook 1 minute more.
Stir in the brown sugar, half-and-half, wine, diced tomatoes, crushed tomatoes, and tomato paste. Simmer 10 minutes. Stir in the parmesan cheese. Cover and simmer an additional 20 to 45 minutes, or until thickened and flavorful. Season to taste.
Serve over your favorite pasta.
Notes
Slow cooker: This sauce can also be made in the slow cooker. Cook the onions and meat, then add in the slow cooker with the remaining ingredients and let it cook all day on low.Thickening the sauce: One of the main things that makes a thicker sauce is the amount of time that you let it simmer. The longer it simmers, the thicker it will be. You could also try adding in a little more tomato paste, since it acts as a thickening agent. I'd add in a teaspoon or two at first, so that you don't alter the taste too much. Also, be sure to drain any excess grease from the meats to remove extra liquid.Dairy component: A dairy component like milk, half and half or cream is typically always included in the sauce. I prefer to use half and half, however you can still use milk or cream. The dairy helps to give the bolognese a silkier consistency and keeps the meat tender.Wine substitute: A traditional bolognese usually includes red wine, however I used pomegranate juice for a non-alcoholic substitute. It's acidic and has a similar aroma.Type of pasta: Our favorite pasta to serve over bolognese is classic spaghetti noodles. If I'm watching my carbs, sometimes I'll serve over spaghetti squash and make a stuffed spaghetti squash boat for a healthier alternative. Feel free to serve over other types of pasta, like penne, rigatoni, macaroni or pappardelle.Freeze: This recipe makes a lot, so we always end up freezing half for another time. Simply place the leftover sauce in a zip-top bag and then let it cool. Press flat and then store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then reheat on low on the stove top or in the slow cooker. Perfect for a busy night!Recipe credit: Adapted from The Pretty Dish.