October 9, 2024

Spaghetti Bolognese

Spaghetti Bolognese is a classic Italian dish that has a hearty meat sauce that is served over strands of tender spaghetti. This is my husband’s ultimate comfort meal, and he loves it when I make it for him. It is very easy to make, and it is a crowd-pleaser whenever it is made in my home.

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 the 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 flavour while saving money. Ground pork is often less expensive than beef, and it brings its own richness and slight sweetness to the dish. Here is how to mix the meats together for a meat sauce.

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 money (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 of these 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 simple trick. 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 you were boiling the pasta. 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 that it stays fresh, Cool it quickly after cooking before placing it in the fridge. Then 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 is how to freeze your sauce.

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 are 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 of the meat sauce.

White Onion: white onion adds some sweetness. It softens as it cooks so it eventually blends well into the sauce.

Garlic Cloves: garlic cloves infuse the sauce with a savoury undertone.

Chopped Canned Tomatoes: chopped canned tomatoes provide the bulk of the meat sauce. Once they are finished cooking, they will have created a rich, tomato-based sauce.

Tomato Paste: the tomato paste adds a concentrated tomato flavour to the sauce. It is used as a thickener as well.

Salt: salt enhances the flavours of the other ingredients.

Black Pepper: black pepper adds a subtle heat to the sauce.

Paprika: paprika lends a milk smokiness and warmth to the sauce.

Basil: basil adds a fresh and sweet flavour.

Oregano: oregano is a classic herb for Italian dishes. It pairs beautifully with the tomatoes and beef sauce.

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.