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This blog post was originally published on December 18th, 2015. It was updated on December 14th, 2020.
What kind of Italian girl would I be if I didn’t have a killer Spaghetti Bolognese recipe up my sleeve?! Ha!
But actually. No jokes. This Spaghetti Bolognese recipe has taken me twirling through boyfriends and husbands (LOL, well one) and it’s been a hit every single time. I LOVE this Spaghetti Bolognese recipe!
It’s a great one to double and freeze, or even to make extra of and drop off to friends who are going through it. It nourishes, satisfies, and quite honestly it gets even better the second or third day in the fridge. My kids love this too!
As with any Italian recipe, the ingredients are simple, but the more high quality the ingredient you make this with, the better the sauce turns out. This is the time to go for those San Marzano tomatoes and authentic Parmesan Cheese. It makes a difference!
Let me know if you make this and love it, I can’t wait to hear if it becomes a family go-to like it is in my house!
- ¼ cup extra virgin olive oil
- 1 lb spaghetti
- 3 garlic cloves, thinly sliced
- 1 onion, peeled & chopped
- 2 celery stalks, chopped
- 2 carrots, peeled & chopped
- ½ lb ground beef
- ½ lb ground pork
- ½ cup red wine
- 1 28oz. can of crushed tomatoes
- salt, to taste
- pepper, to taste
- 10 fresh basil leaves
- ½ cup parmesan , grated, plus more for serving
- ¼ cup flat leaf parsley, chopped, for garnish (optional)
- In a large and deep skillet/sauce pan, heat the olive oil over medium-high heat.
- When the oil is shimmering, add the beef and pork, and brown well on both sides (approximately 5 minutes). Remove the meat with a slotted spoon and set aside on a plate.
- Next, add the garlic, onion, carrots, and celery. Season generously with salt and pepper. Cook over medium heat (stirring often) until the onions are translucent (approximately 6 minutes).
- Now, add the wine. Scrape up all the browned bits in the pan, and turn up the heat to high. Stir continuously.
- When the wine is almost evaporated, add the can of crushed tomatoes to the pan. Turn the heat down to low, add the meat back in to the pan, and add the sliced basil. Give it a good stir, and cover with a lid. Simmer for 30-40 minutes, stirring every so often.
- Meanwhile, boil a large pot of water with four tablespoons of salt.
- When it comes to a rolling boil, add the spaghetti and cook per package directions.
- Strain the water, return the pasta to the pot, and add two tablespoons of butter.
- Remove the lid on the sauce, add the parmesan cheese, and stir to blend. Season with salt and pepper to taste.
- Pour the sauce over the pasta in the pot, and stir to blend.
- Heap a generous amount of spaghetti onto each plate, and top with parsley and extra cheese! Enjoy.
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