Spaghetti Bolognese with a Juicy Meat Sauce

Tender spaghetti in a thick meat sauce made with tomato purée, bell pepper, basil, and rosemary. The sauce simmers until perfectly velvety, clinging to the pasta and delivering deep flavor with true Italian comfort.

Ingredients

• Spaghetti — 10.6 oz | 300 g
• Ground meat — 8.8 oz | 250 g
• Yellow onion — 1
• Red bell pepper — 1
• Garlic — 1 clove
• Tomato purée — 2.1 cups | 500 ml
• Water — 1/4 cup | 60 ml
• Bay leaf — 1
• Sweet paprika — to taste
• Basil — to taste
• Rosemary — to taste
• Salt and black pepper — to taste
• Olive oil — 1 tbsp | 15 ml

Step-by-Step Recipe

1. Finely dice the onion and bell pepper, then mince the garlic.
2. Warm the olive oil in a deep skillet. Sauté the onion for 3–4 minutes until soft, then add the pepper and cook for another 3 minutes.
3. Add the ground meat, breaking up any lumps with a spatula, and cook for 5–6 minutes until lightly browned.
4. Stir in the garlic, sweet paprika, basil, and rosemary, and warm for about 30 seconds until fragrant.
5. Pour in the tomato purée and water, add the bay leaf, season with salt and pepper. Bring to a boil, reduce the heat, and simmer for 20–25 minutes until thick, stirring occasionally.
6. Meanwhile, cook the spaghetti in a large pot of well-salted water until al dente. Drain, reserving a little pasta water.
7. Toss the spaghetti with the sauce in the skillet, adding a splash of pasta water if needed. Warm for 1–2 minutes. Serve immediately, topped with fresh basil or grated cheese if you like.

Nutritional Value

Calories	≈ 610 kcal
Protein	≈ 26 g
Fat	≈ 18 g
Carbohydrates	≈ 88 g
Fiber	≈ 6 g
Sodium	≈ 780 mg

Tips and Variations

• The sauce will taste even richer if you let it rest, covered, for 5–10 minutes after turning off the heat.
• Use a beef-and-pork blend or all-beef mince, depending on your taste.
• You can replace the tomato purée with crushed tomatoes or passata; if the sauce tastes too acidic, add a pinch of sugar.
• For a softer texture, stir in 1–2 tbsp milk or cream 5 minutes before it is done.
• For more heat, swap the sweet paprika for a pinch of chili.

FAQ

Can I replace the tomato purée with canned tomatoes?

Yes, use peeled crushed tomatoes in the same amount. If the sauce tastes acidic, add a pinch of sugar and let it reduce a little longer.

Which meat is best for Bolognese?

The classic choice is beef, or a blend of beef and pork. The key is to brown the meat well, which gives the sauce a deeper flavor.

What if the sauce turns out too thick?

Add a little pasta water and stir. The starch in the water will make the sauce silkier and help it coat the spaghetti beautifully.