Spaghetti Bolognese Sauce
This spaghetti bolognese sauce is a traditional dish made with a rich and hearty homemade meat sauce. It's simple enough for a weeknight dinner and ready in under an hour!
Ingredients
- 2 Tablespoons unsalted butter
- 1 cup diced sweet onion
- 1 ½ teaspoons + pinch Kosher salt , or 1 teaspoon fine sea salt
- 4 cloves garlic , minced
- 1 pound ground beef
- 1 pound ground pork , or pork Italian sausage
- ½ teaspoon ground black pepper
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- ½ teaspoon crushed red-pepper flakes
- 2 Tablespoons light brown sugar
- ½ cup half-and-half , or heavy cream
- 1 cup dry red wine , grape or pomegranate juice
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- ½ cup tomato paste
- ⅓ cup finely grated parmesan
For serving: Pasta
Instructions
- In a large pot, melt 2 Tablespoons butter over medium-low heat. Stir in 1 cup diced onion and a pinch of salt. Cook 3 to 5 minutes, or until the onions are translucent. Stir in 4 cloves of garlic and cook 1 minute more.
- Brown meat. Increase the heat to medium and add 1 pound beef and 1 pound 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, 1/2 teaspoon pepper, 2 teaspoons basil, 2 teaspoons oregano, and 1/2 teaspoon red pepper flakes. Cook 1 minute more.
- Simmer. Stir in 2 Tablespoons brown sugar, 1/2 cup half-and-half, 1 cup wine, 1 can diced tomatoes, 1 can crushed tomatoes, and 1/2 cup tomato paste. Simmer 10 minutes. Stir in 1/3 cup 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.
Nutrition
Calories: 332kcal, Carbohydrates: 16g, Protein: 21g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 75mg, Sodium: 585mg, Potassium: 705mg, Fiber: 3g, Sugar: 10g, Vitamin A: 698IU, Vitamin C: 12mg, Calcium: 118mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
