Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 pound ground beef
- 1/2 cup red wine (optional, but recommended)
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound spaghetti or pasta of choice
- Freshly grated Parmesan cheese for serving
If you’re looking to make this dish vegetarian, you can easily substitute the ground beef with lentils or a plant-based meat alternative. The red wine adds depth to the sauce, but you can substitute it with beef or vegetable broth if you prefer.
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, and celery, and sauté for about 5 minutes, or until the vegetables are soft and fragrant.
- Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until the meat is browned and cooked through, about 8-10 minutes.
- If using, pour in the red wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low. Let the sauce simmer gently for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will develop.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Toss the cooked pasta with the Bolognese sauce until well coated. Serve hot with freshly grated Parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International