Spaghetti Bolognese
Ground beef simmered with tomatoes, tomato paste, onion, and oregano into a thick meat sauce, served over spaghetti with Parmesan.
Equipment
- Large deep skillet
- Large pot
- Colander
- Meat thermometer
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 14 oz ground beef
- 1 can diced tomatoes 14 ounce can
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water
- 12 oz spaghetti
- ¼ cup grated Parmesan cheese for serving
Instructions
Cooking
- Soften. Cook the onion in the oil for 5 minutes, then add the garlic for 30 seconds.
- Brown. Add the beef and cook 8 minutes until browned and it reaches 160 degrees F.
- Build. Stir in the tomato paste, tomatoes, oregano, salt, pepper, and water.
- Simmer. Simmer on low for 25 minutes until thick while the pasta boils.
- Serve. Toss the cooked spaghetti with sauce and top with Parmesan.
Notes
Substitutions: Ground turkey or chicken can replace the beef, and crushed tomatoes work in place of diced.
Tips: Save a cup of pasta water to loosen the sauce if it thickens too much.
Storage: Refrigerate the sauce for up to 4 days or freeze for up to 3 months.
Nutrition is calculated for 1 of 4 servings and is an estimate.