BEEF SPAGHETTI

Rich, hearty, and full of flavor, this classic Spaghetti Bolognese is the ultimate Italian comfort dish. Made with a slow-simmered meat sauce of ground beef, tomatoes, garlic, and herbs, it's tossed with perfectly cooked spaghetti for a timeless and satisfying meal. Ideal for cozy family dinners or easy entertaining.

Ingredients

1 lb ground beef (or a mix of beef and pork)

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 carrot, finely diced

1 celery stalk, finely diced

1 tsp salt (or to taste)

½ tsp black pepper

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

½ cup red wine (optional, for depth of flavor)

1 tsp dried oregano

1 tsp dried basil

1 bay leaf

¼ tsp red pepper flakes (optional, for a mild kick)

1 tsp sugar (to balance acidity)

½ cup milk or cream (optional, for a smoother sauce)

12 oz spaghetti

Freshly grated Parmesan and chopped parsley (for garnish)

Instruction

Sauté aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until softened. Add garlic and cook another 30 seconds.

Brown the meat: Add ground beef. Break it up with a spoon and cook until browned and fully cooked through, about 8–10 minutes. Drain excess fat if needed.

Build the sauce: Stir in tomato paste and cook for 2 minutes. Then add crushed tomatoes, red wine (if using), oregano, basil, bay leaf, red pepper flakes, sugar, salt, and pepper. Stir well to combine.

Simmer low and slow: Reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally. Add a splash of milk or cream near the end to smooth out the sauce, if desired.

Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain, but reserve ½ cup of the pasta water.

Combine and serve: Toss the cooked spaghetti with the Bolognese sauce, adding reserved pasta water if needed to loosen the sauce. Serve hot, topped with grated Parmesan and chopped parsley.