They say that a great a great dish is one that people always come back for seconds, and that is what we have here. An absolute mouth-watering Bolognese sauce that will turn your next dinner party into a dinner dynasty.
This simple dish is one of the easiest to make and is super versatile with the ability to add and subtract flavour however you like. In my recipe below I will have some options which I didn’t follow which elevate your beautiful Bolognese to that next level.
Parmesan cheese and finely chopped parsley (optional)
Optional Ingredients
125 ml dry red wine (or sub with water or beef broth/stock)
2 beef bouillon cubes , crumbled
2 tbsp tomato paste
2 - 3 tsp white sugar
2 tsp Worcestershire sauce
2 dried bay leaves
Directions
Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 5 minutes or until light golden and softened.
Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone. (Optional Step)
Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 30 - 40 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
Adjust salt and pepper to taste right at the end. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per steps below.
Pasta Instructions
Bring a large pot of salted water to boil. Add pasta and cook per packet directions.
Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
Add pasta into the Bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.
4. Divide between bowls. Garnish with parmesan and parsley if desired.
