Hearty, aromatic spaghetti Bolognese with tender ground meat, the gentle sweetness of bell pepper and carrot, and a deep sauce of strained tomatoes. The spices and bay leaf give it real depth, while slow simmering makes it silky and thick. No wine — just everyday ingredients and a reliable result.
Ingredients
- Spaghetti — 8.8 oz | 250 g
- Ground meat (beef or mixed) — 8.8 oz | 250 g
- Onion — 1
- Red bell pepper — 1
- Carrot — 1
- Garlic — 1 clove
- Strained tomatoes — 2 cups | 500 ml
- Water — 1/4 cup | 60 ml
- Olive oil — 2 tbsp
- Sweet paprika — 1/2 tsp
- Dried basil — 1/2 tsp
- Dried rosemary — 1/4 tsp
- Bay leaf — 1
- Parsley — a few sprigs
- Salt — to taste
- Black pepper — to taste
Step-by-step recipe
- Finely chop the onion, grate the carrot or dice it small. Remove the seeds from the pepper and cut into cubes, then mince the garlic.
- Heat a deep skillet or sauté pan over medium heat and add the oil. Cook the onion and carrot for 4–5 minutes, until softened.
- Add the bell pepper and garlic, then cook for another 1–2 minutes until fragrant.
- Add the ground meat, breaking it up with a spatula, and cook for 5–7 minutes until lightly browned.
- Season with paprika, basil, rosemary, salt, and pepper. Pour in the strained tomatoes and water, then add the bay leaf. Bring to a boil.
- Reduce the heat to low and simmer the sauce for 20–25 minutes with the lid slightly ajar, stirring occasionally. The sauce should become thick and full-bodied.
- Cook the spaghetti in plenty of salted water until al dente, following the package instructions. Drain, reserving a little of the starchy cooking water (a couple of spoonfuls) if you need to loosen the sauce.
- Remove the bay leaf from the sauce and adjust the seasoning if needed. Toss the spaghetti with the sauce in the pan, or plate the pasta and spoon the sauce generously over the top. Finish with chopped parsley and serve at once.
Nutritional value per serving
| Calories | ≈ 640 kcal |
|---|---|
| Protein | ≈ 32 g |
| Fat | ≈ 26 g |
| Carbohydrates | ≈ 75 g |
| Fiber | ≈ 6 g |
| Sodium | ≈ 800 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Thicker and richer: simmer the sauce longer, up to 35–40 minutes, adding a little water if needed.
- Without rosemary: swap it for oregano or thyme in the same amount.
- Sauce texture: if it turns out too thick, add a couple of spoonfuls of the pasta cooking water; if it is too thin, simmer uncovered for 5–7 minutes.
- Serving: try it with tagliatelle or penne — the sauce clings beautifully to ridged pasta.
- Herbs: basil or green onions work well instead of parsley.
FAQ
Which ground meat is best for Bolognese?
Beef or a beef-and-pork mix works best. A fattier mince gives the sauce a deeper flavor and a softer texture.
Can the sauce be frozen?
Yes. Let it cool, portion it out, and freeze for up to 3 months. Reheat gently over low heat, adding a little water or pasta cooking water if needed.
What if the sauce tastes too acidic?
Add a pinch of sugar or simmer it a little longer so the tomatoes mellow and the flavor rounds out.