Spaghetti bolognese sauce recipe Share this recipe on Facebook
Bolognese (or bolognaise) sauce is one of the most well know Italian sauces for pasta. It is typically based on ground beef, celery, onion, carrot, tomatoes and a series of ingredients such as spices and seasonings that vary according to the recipe. This recipe takes some time to prepare but is one of the best recipes for bolognese sauce. You can serve the bolognese sauce over spaghetti or other type of pasta such as penne.
Preparation time: 15 minutes, Cooking time: 180 minutes, Serves: 6 - 8
This bolognese recipe will serve 6 to 8. You can increase the amount of ingredients used to make more sauce as it refrigerates well for 1 to 2 weeks. The bolognese sauce will actually taste much better when refrigerated for several hours as the refrigeration process will give time for the flavors to develop.
For the beef mixture
1 Tbsp olive oil
1 lb ground beef
1 whole cinnamon stick
3 cloves all spice, crushed (or 1/2 tsp all spice powder)
For the onion, celery and carrot mixture
2 Tbsp olive oil
2 carrots, finely chopped
2 celery sticks, finely chopped
1 medium red onion, finely chopped
1 medium yellow onion,finely chopped
For the tomato sauce
1 Tbsp olive oil
4 medium, ripe fresh tomatoes, skinned
1 can (400g) whole tomatoes
1 sprig fresh oregano (or 1 tsp dried oregano)
Salt and freshly ground black pepper to taste
For the bolognese sauce
3 garlic cloves, minced
1 Tbsp red wine vinegar
2 Tbsp fish sauce
1 Tbsp tomato paste
1 cup beef stock
1 Tbsp Worcestershire sauce
1/2 tsp sugar
Spaghetti or penne cooked al dente (about 120g per serving)
Freshly grated Parmesan cheese
Fresh basil leaves for garnishing (optional)
Brown the beef
In a frying pan over medium high heat add the olive oil, ground beef, cinnamon stick and all spice. Brown the beef and continue cooking for a total of 15 minutes over medium low heat, stirring often and breaking up any lumps that may form. Move the beef to a bowl (discard cinnamon stick) and keep warm. Discard any juices from the frying pan.
Saute the onion, carrot and celery
Return the frying pan on the heat and add the 2 tablespoons of olive oil. Heat olive oil and add the onions, carrots and celery. Cook over medium low heat until the vegetables are soft and the onions are caramelized (about 10 to 15 minutes).
Cook the tomatoes
While the onion mixture is cooking, cook the tomatoes. In a pressure cooker add 1 tablespoon of olive oil, the fresh and canned tomatoes and the oregano. Season with the salt and pepper to taste. Seal the pressure cooker and cook for 10 minutes after the tomatoes come to a boil.
Cook the bolognese
In a pot large enough to hold all ingredients add the browned beef, sauteed onions, carrots, celery and cooked tomatoes. Discard the cinnamon stick and oregano (if using fresh). Add the minced garlic, red wine vinegar, fish sauce, tomato paste, beef stock, Worcestershire sauce and sugar. Stir well and simmer covered over very low heat for 2 hours. Uncover and cook if desired for a few minutes more, until you get the right consistency for the sauce.
To serve the bolognese sauce, cook pasta al dente, according to directions on the package. Serve the pasta in individual dishes, cover with the bolognese sauce and top with the grated Parmesan cheese. Garnish optionally with fresh basil leaves.
Notes and tips
Refrigerate leftover sauce for 1 to 2 weeks. Reheat in the microwave or in a cooking pot over low heat and serve over pasta.