Ingredients:
For the Bolognese Sauce:
- 1 lb (450g) ground beef (or a mix of ground beef and pork for a richer flavor)
- 2 tbsp olive oil (extra virgin for best flavor)
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup (240ml) red wine (optional, but adds depth of flavor)
- 1 can (14.5 oz) crushed tomatoes (or whole tomatoes blended)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1-2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1 cup whole milk or cream (for a creamier sauce, optional)
- 1 tbsp balsamic vinegar (optional, adds sweetness and acidity)
- 12 oz (340g) spaghetti (use gluten-free pasta if needed)
1. Prepare the Bolognese Sauce:
- Sauté the Vegetables:
In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
- Brown the Meat:
Add the ground beef (and pork, if using) to the pan, breaking it apart with a wooden spoon. Cook the meat for about 8-10 minutes, stirring occasionally, until it is browned and no longer pink. Drain off any excess fat if needed.
- Deglaze with Wine (optional):
If using red wine, add it to the pan and stir to deglaze, scraping up any flavorful bits stuck to the bottom. Let the wine simmer for 2-3 minutes to cook off some of the alcohol.
- Add Tomatoes and Herbs:
Stir in the crushed tomatoes, tomato paste, oregano, basil, thyme, and bay leaves. Season with salt, black pepper, and red pepper flakes (if using). If you prefer a sweeter sauce, add 1 tbsp balsamic vinegar.
- Simmer the Sauce:
Reduce the heat to low, cover the pan, and let the sauce simmer for 30-45 minutes, stirring occasionally. The sauce should thicken and become rich and flavorful. If the sauce gets too thick, you can add a little water or broth to loosen it up.
- Add Cream (optional):
For a creamier texture, stir in 1 cup whole milk or a splash of heavy cream during the last 10 minutes of simmering. This step is optional but adds a nice richness to the sauce.
2. Cook the Spaghetti:- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions (usually about 8-10 minutes for al dente).
- Once the pasta is cooked, drain and reserve about 1/2 cup of pasta water. This can be added to the sauce if you want to thin it out a bit and help the sauce adhere to the pasta.
- Toss the cooked spaghetti with the Bolognese sauce. If the sauce is too thick, add a little of the reserved pasta water to achieve your desired consistency.
- Taste and adjust the seasoning with additional salt, pepper, or herbs if needed.
- Serve the Spaghetti Bolognese hot with grated Parmesan cheese (optional) and a sprinkle of fresh basil or parsley for garnish.
- Make Ahead: The Bolognese sauce tastes even better the next day, so feel free to make it in advance. It keeps well in the fridge for up to 3-4 days and can be frozen for up to 3 months.
- Vegetarian Version: For a vegetarian version, you can swap the ground beef for lentils or a plant-based meat alternative like crumbled tempeh or mushrooms for a meaty texture.
- Add Veggies: You can sneak in extra veggies like zucchini, mushrooms, or bell peppers to add more nutrients and flavor to the sauce.
This seed oil-free Spaghetti Bolognese is rich, hearty, and packed with wholesome ingredients. It’s a perfect meal for a cozy dinner or family gathering! Enjoy!