Time: 40 minutes
Yield: 6 servings
Everyone loves Spaghetti Bolognese. It’s just a fact of life. Who could say no to tender spaghetti noodles in a rich and sweet homemade meat sauce? That meat sauce is certainly something to write home about, with plenty of Italian seasoning and notes of bright and mellow flavor. Spaghetti Bolognese only takes 40 minutes to make so you can add it to your weekday rotation whenever you need something comforting and delectable.
Ingredients• 1 pound spaghetti, uncooked • 2 tablespoons olive oil • 1 pound ground beef, extra-lean • 1 large onion, chopped • 4 cloves garlic, minced • 1 tablespoon dried oregano • 1/4 teaspoon red pepper flakes • 2 tablespoons tomato paste • 1 cup red wine • 1 (28 ounce) can crushed tomatoes • 2 tablespoons basil, chopped • 1/2 teaspoon salt • 1/2 teaspoon pepper • 1/4 cup heavy cream • 1/2 cup parmesan cheese, grated • 2 tablespoons basil, optional, chopped, for garnish
In a large pot, bring salted water to a boil.
Cook the spaghetti al dente according to package directions.
Save about 1/4 cup of the pasta water for the sauce.
Drain the pasta and set it aside.
Add the olive oil to a large skillet over medium-high heat.
Cook the ground beef, breaking it up, until no longer pink, about 5-7 minutes.
Add the onion and garlic and cook until the onions are translucent and soft, about 5 minutes. The garlic should be fragrant, so stir frequently to prevent it from burning.
Add the oregano, red pepper flakes, and tomato paste, stirring.
Stir in the red wine and cook until most of the liquid has evaporated, about 5 minutes.
Add the crushed tomatoes and the 2 tablespoons of the basil.
Season with the salt and pepper.
Bring the mixture to a boil while stirring.
Reduce the heat to a medium-low.
Cover the pot and cook for about 20 minutes.
Stir in the heavy cream.
Taste for seasoning.
If the sauce is too thick, add some of the reserved pasta water to thin it out.
Add the spaghetti to the pot and toss well with the sauce.
Sprinkle the pasta with parmesan cheese and the remaining basil.