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Spaghetti Bolognese

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • Olive Oil extra virgin
  • 1 lb Ground Beef 80/20 is best
  • 1 tbsp Oregano
  • 1 tbsp Crushed Red Chilli Flakes
  • 2 cups Red Wine Chianti works best, any dryred wine should work
  • 2 cups Beef stock
  • 28 oz Crushed Red Tomatoes San Marzano is best
  • 2 tbsp Tomato paste
  • Parmesan Cheese Pecorino or any other dried cheese works great as well!
  • 1 lb Dried Spaghetti
  • ¼ cup Milk
  • Salt
  • Pepper

Equipment

  • Saute Pan, Pot

Method
 

  1. Add oil to pan
  2. Add oregano and chilli flakes to pan
  3. Add ground meat before oil burns
  4. Add salt to meat and cook until nicely browned
  5. Add tomato paste, cook out the raw colour (should turn from bright red to almost rust colored
  6. Once tomato paste and meat is incorporated, add liquids
    Start with the wine, 1 cup at a time. Allow time to cook off and reduce, 5 minutes for each cup added
    Repeat process with Beef stock
  7. Add half of the crushed tomatoes. Stir well and mix with meat. Cook for 15 minutes
  8. Add rest of the tomatoes and bring to simmer. Allow to simmer on medium heat for 1 hour
  9. Boil pasta. Take out 1 minute before package instructions to ensure al dente texture!
  10. Serve pasta onto plates and spoon sauce over pasta. Garnish with parmesan!

Notes

Can increase/decrease recipe as needed. We often actually just half recipe for .5lb of meat for making a small batch. 
Wondering why it's a weeknight recipe that takes 1.5 hrs? Because very little of that time is spend actually cooking! Once the last batch of tomatoes have been added, it's pretty much on cruise control and you can go on with your life, allowing the sauce to do it's thing. Keep an eye on it for sure, and don't let it burn (may need to add more wine/stock as needed), but no need to stand slaving away at the stove!