Equipment
Ingredients
Sauce Base
- 500 g ground beef, lean
- 100 g onion, finely chopped
- 2 celery, trimmed and finely sliced
- 150 g carrot, finely chopped
- 2 garlic, finely chopped
- 150 g mushrooms, wiped and sliced
Liquids and Seasoning
- 15 g flour
- 150 ml red wine
- 400 g canned tomatoes
- 33 g tomato paste
- 300 ml water
- 1 beef stock
- 5 g sugar
- 6 g dried oregano
- 2 bay leaf
- 5 g salt, to taste
- 2 g black pepper, to taste
Pasta and Garnish
- 375 g spaghetti
- 40 g parmesan, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 757 kcal
- Protein
- 44 g
- Carbohydrates
- 91 g
- Fat
- 21 g
- Fiber
- 16 g
- Sugar
- 11 g
- Sodium
- 911 mg
- Saturated Fat
- 9 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 84 mg
- Potassium
- 1447 mg
- Calcium
- 301 mg
- Iron
- 11.2 mg
- Magnesium
- 233 mg
- Phosphorus
- 740 mg
- Zinc
- 9.8 mg
- Vitamin A
- 390 mcg
- Vitamin C
- 20 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 169 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 2.6 mcg
- Thiamin
- 1.10 mg
- Riboflavin
- 0.64 mg
- Niacin
- 13.0 mg
- Folate
- 96 mcg
- Water
- 415 g
- Alcohol
- 4 g
Sources: USDA FoodData Central
Method
Place the ground beef, chopped onion, sliced celery, chopped carrots, and chopped garlic into a large non-stick saucepan.
Cook the mixture over medium heat for 8-10 minutes, stirring occasionally. Continue until the beef is browned and the vegetables soften.
Add the sliced mushrooms to the saucepan and cook for 2-3 minutes.
Sprinkle the flour over the beef mixture and stir thoroughly to combine.
Pour the red wine, canned tomatoes, and tomato paste into the pan, then add 300ml of cold water.
Crumble the beef stock cube into the sauce and stir in the sugar and dried herbs.
Add black pepper and bring the sauce to a simmer. Reduce the heat to low and simmer uncovered for 30-40 minutes at approximately 90°C (194°F).
Boil a large pan of salted water. Add the spaghetti and cook for 10-12 minutes until tender but firm.
Increase the sauce heat slightly during the final 10 minutes of simmering to thicken the liquid. Season with salt and pepper to taste.
Drain the spaghetti through a colander and transfer it to serving bowls.
Spoon the sauce over the pasta. Ensure the beef has reached an internal temperature of 74°C (165°F). Garnish with grated parmesan and serve.
Chef's Notes
- For a deeper flavor, consider browning the beef in batches to avoid overcrowding the pan, which can lead to steaming instead of searing.
- Don't rush the simmering process. The longer the sauce simmers, the more the flavors will meld and deepen.
- Taste and adjust seasoning throughout the cooking process, especially after the sauce has reduced.
- If the sauce becomes too thick, you can loosen it with a little pasta water or more stock.
- For an extra layer of umami, add a splash of Worcestershire sauce or a strip of anchovy paste along with the tomato paste.
Storage
Refrigerator: 4 days — Store sauce and pasta separately to prevent the pasta from becoming mushy.
Freezer: 3 months — Freeze the sauce only; prepare fresh pasta when serving.
Reheating: Heat sauce in a pan over medium heat until it reaches an internal temperature of 74°C (165°F).
Troubleshooting
Sauce is too watery
Cause: Insufficient reduction time or simmering with a lid on
Fix: Simmer on medium-high heat for an additional 5-10 minutes while stirring
Prevention: Keep the pan uncovered during the simmering phase
Meat is dry or tough
Cause: Simmered at too high a temperature
Fix: Cannot be fixed
Prevention: Ensure the heat is set to low once the sauce reaches a simmer
Cultural Context
Spaghetti Bolognese, while a global favorite, has roots in Bologna, Italy, where it's traditionally known as Ragù alla Bolognese. Authentic Bolognese is typically served with fresh egg pasta like tagliatelle, not spaghetti, and is simmered for much longer to develop a rich, deep flavor.
