Spaghetti Bolognese
Spaghetti Bolognese is a classic Italian-inspired dish featuring a rich, hearty meat sauce served over strands of tender spaghetti. The sauce, known as “ragù,” typically consists of ground beef or pork, onions, garlic, and tomatoes, slowly simmered with herbs like oregano and thyme. The addition of red wine or broth deepens the flavours, while a touch of milk or cream can add creaminess to the sauce. The result is a comforting, flavourful meal that’s filling and satisfying, often topped with freshly grated Parmesan cheese and a sprinkle of parsley. It’s a timeless favourite enjoyed by many around the world.
In this blog post, you will learn how to make spaghetti Bolognese.
How to Make the Bolognese Sauce
In a large frying pan, add your ground beef and on a medium heat begin to cook it. Add half of all of your spices at this point. Once your meat is browned, add both cans of canned tomatoes, the tomato paste, onion, garlic, and the rest of your spices. Stir that together well. On medium heat, bring it to a simmer. Once the sauce is at a simmer, reduce the heat to low to keep warm while waiting for the spaghetti to finish cooking.
Can I Use Ground Pork and Ground Beef Together?
Mixing pork and beef mince for spaghetti Bolognese is a great way to add depth of flavour while saving money. Pork is often less expensive than beef, and it brings its own richness and slight sweetness to the dish. Here’s how to do it:
- Proportions: Use a 50/50 ratio or adjust based on preference and budget. For example, you could use 1 pound of pork and 1 pound of beef, or shift more towards pork to save even more (e.g., 60% pork, 40% beef).
- Browning the Meat: Start by browning the pork mince first, as it tends to release more fat. Once the pork begins to brown, add the beef mince. The beef adds a slightly leaner texture and a deeper, more robust flavour, while the pork keeps the mixture moist.
- Seasoning: Since pork is naturally sweeter, you may want to adjust the seasoning with a bit more salt, pepper, or herbs to balance it out. Oregano, basil, and thyme pair well with both meats.
- Cooking Time: Allow the mince mixture to simmer in the sauce for a longer time (around 30 minutes to 1 hour) to let the flavours meld together and for the pork to fully integrate with the beef.
Mixing the two types of meat not only saves money but also creates a richer, more flavourful Bolognese sauce! While mixing ground pork and beef together does veer from the traditional spaghetti Bolognese, it helps to feed a large family on a budget.
How to Keep Pasta from Sticking Together
The best way to keep pasta from becoming sticky is by using this method. When the pasta has finished boiling and you strain it through the colander, rinse your pasta with cold water. This helps to wash away the extra starch that came out when boiling. Once rinsed, return the pasta to the empty pot. Pour over the pasta a very minimal amount of olive oil to help coat the pasta. This will keep the pasta from sticking together in the pot or if you have leftovers it keeps the spaghetti from sticking together in the refrigerator.
How Long Can I Store Bolognese Sauce in my Refrigerator?
You can store spaghetti Bolognese in the fridge for up to 3 to 4 days. To ensure it stays fresh:
- Cool it quickly after cooking before placing it in the fridge.
- Store it in an airtight container to prevent contamination and odour absorption.
- When reheating, make sure it is heated thoroughly to an internal temperature of 165°F (75°C) for safe consumption.
If you don’t plan to eat it within a few days, freezing is a better option for longer storage.
Can I Freeze my Spaghetti Bolognese Sauce?
Yes, you can definitely freeze Bolognese sauce! Freezing Bolognese is a great way to preserve leftovers and have a convenient meal ready for later. Here’s how to do it:
- Cool the Sauce: Allow the Bolognese to cool completely before freezing. This helps prevent condensation, which can lead to ice crystals in the sauce.
- Portion It Out: Divide the sauce into meal-sized portions so you can defrost only what you need at a time. This is especially useful if you plan to use it in different dishes later (pasta, lasagna, etc.).
- Use Freezer-Safe Containers: Store the sauce in airtight containers or resealable freezer bags. If using bags, lay them flat in the freezer for easier stacking and faster thawing.
- Label and Date: Clearly label the container with the date and contents to track how long it has been in the freezer.
- Freeze for Up to 3 Months: Bolognese sauce can be frozen for up to 3 months without losing its quality.
- Thawing: When ready to use, thaw the Bolognese overnight in the fridge, or if you’re in a hurry, you can thaw it in the microwave or reheat it directly on the stove over low heat.
Freezing Bolognese is a great way to extend its shelf life while keeping it flavourful!
Ingredients
Ground Beef: Ground beef is the base protein that provides richness and heartiness to the sauce. As it browns, it develops a deep, savoury flavour that forms the core of the dish.
White Onion: white onion adds sweetness and a mild sharpness, creating a foundation of flavour that complements the beef. It softens as it cooks, blending into the sauce.
Garlic Cloves: garlic cloves infuse the sauce with aromatic depth, giving a fragrant and savoury undertone that enhances the other ingredients.
Chopped Canned Tomatoes: chopped canned tomatoes provide the bulk of the sauce, offering a juicy, slightly tangy flavour. They break down during cooking to create a rich, tomato-based sauce.
Tomato Paste: tomato paste adds concentrated tomato flavour, thickens the sauce, and brings a robust richness to balance the other ingredients.
Salt: salt enhances and balances the overall flavours, making the natural tastes of the beef, tomatoes, and herbs stand out.
Black Pepper: black pepper adds a subtle heat and sharpness, complementing the savoury aspects of the sauce.
Paprika: paprika lends a mild smokiness and warmth, which adds a layer of complexity to the flavour profile.
Basil: basil provides a fresh, sweet, and slightly peppery flavour. It helps to lighten the richness of the sauce with a hint of herbaceousness.
Oregano: oregano is a classic herb for Italian dishes, oregano gives the sauce an earthy, slightly bitter taste that pairs beautifully with the tomatoes and beef.
Tips
- Use ground pork and ground beef together for the sauce for a cheaper meal that feeds more people!
- Rinse the spaghetti in the colander after cooking it to get rid of the starchy flavour.
- Drizzle olive oil over top of the spaghetti to keep it from sticking together.
Spaghetti Bolognese
Ingredients
- 2 lb. ground beef
- 1/2 onion finely chopped
- 4 garlic cloves mashed
- 2 cans tomatoes chopped
- 3/4 c. tomato paste
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. paprika
- 2 tsp. basil
- 2 tbsp. oregano
Instructions
- Brown the ground beef in a frying pan on medium heat. Add half of the spices to the ground beef while it cooks.
- When the ground beef is fully cooked, add the canned tomatoes, tomato paste, onion, garlic, and the last half of the spices.
- On a medium heat, bring to a low simmer. Once at a low simmer decrease the heat to low, let it continue to simmer while your spaghetti is cooking.
- In a separate pot, cook your spaghetti. Bring the pot to a boil and add the spaghetti and let boil until softened. Follow the time limit on the packaging but make sure to taste it first before draining to make sure that it is soft enough to eat and to your liking.
- Drain the spaghetti through a colander. Rinse the spaghetti under cold water. Return the spaghetti to the pot and drizzle a small amount of olive oil over top of the spaghetti and stir around to coat the spaghetti.
- Sprinkle some parmesan or mozzarella on top of your spaghetti bolognese!