Spaghetti Bolognese
Ingredients
- 1 1/2 tbsp. olive oil
- 2 garlic cloves, minced
- 1 yellow onion, finely chopped
- 1/2-pound ground beef
- 1/2-pound ground pork
- 1/2 cup dry red wine
- 2 beef bouillon cubes, crumbled
- 1 28-ounce can crushed tomato
- 2 tbsp. tomato paste
- 2 tsp. white sugar , if needed
- 2 tsp. Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme or 1/2 tsp. dried thyme or oregano
- Salt and pepper, to taste
- 1-pound spaghetti
- Parmesan cheese, optional
- Finely chopped parsley, optional
Instructions
To prepare the sauce:
- In a large pot or deep skillet, over medium high, heat the oil.
- Add onion and garlic, cook for 3 minutes or until light golden and softened.
- Turn heat up to high and add beef and pork.
- Cook, breaking it up as your go, until browned.
- Add the red wine.
- Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Add remaining ingredients except salt and pepper.
- Stir, bring to a simmer then turn down to medium so it bubbles gently.
- Cook, uncovered, for 20 – 30 minutes, adding water if the sauce gets too thick for your taste.; stir occasionally.
- Adjust salt and pepper, to taste, right at the end.
To prepare sauce and spaghetti for serving:
- Bring a large pot of salted water to boil.
- Add pasta and cook per packet directions minus 1 minute.
- Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
- While heat is on medium add pasta into the bolognese sauce with about 1/2 cup of reserved pasta water.
- Toss gently for 1 1/2 – 2 minutes, or until the spaghetti turns red and the sauce thickens.
- Divide between bowls. Garnish with Parmesan and parsley, if desired.
Notes
This is really fantastic made in a crock pot. The meat becomes so tender and the sauce has incredible flavor. At step 6, cook until the wine liquid disappears completely, then transfer to the crock pot, at step 7, and cook on low for 6 hours.