Though the origins of spaghetti are disputed — whether it was Marco Polo bringing back culinary invention from the East, an Arab trade-route delicacy, or a home-grown Sicilian treat dating back to the 12th Century — we can all agree that a cold night with a big bowl of noodle-y, saucy goodness is a balm for the soul. So, join us on January 4th as we celebrate National Spaghetti Day with this amazing and easy Spaghetti Bolognese Recipe!
Make this traditional and hearty Spaghetti Bolognese from scratch! This simple homemade pasta meal has rich and flavourful meat sauce made with a secret ingredient! It will become your family’s favorite Sunday dinner recipe!
- 1 onion
- 2 cloves garlic
- 500g ground beef
- 500gx2 tomato passata
- 2 tbsp tomato paste
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp dried basil
- 2 tbsp olive oil
- ¼ tsp red pepper flakes
- Grated parmigiano Reggiano
- Chopped parsley
- 300g spaghetti
- 10 min
- 40 min
1. Preheat a large pot over medium/high heat and add 2 tbsp olive oil.
2. When hot, add 1 chopped onion and cook for about 10 minutes until it softens and starts to caramelize.
3. Add 2 cloves of minced garlic and stir for about 30 seconds.
4. Add 500g ground beef and break it down into smaller pieces. You will need to cook it for about 10 more minutes or until it’s cooked through and doesn’t have any red or pink colour inside.
5. Add 500gx2 tomato passata and 2 tbsp tomato paste. Stir and bring to a light simmer, then reduce the heat to low.
6. Add the seasoning (½ tsp salt, ¼ tsp black pepper, 1 tbsp dried basil and ¼ tsp red pepper flakes) and stir.
7. While the sauce is cooking, we can start working on pasta. Boil a pot of water, season the water and add 300g spaghetti. Cook according to the instructions until al-dente.
8. When the pasta is ready, drain the liquid, reserving 1 cup of the starchy water. Then add the drained spaghetti to the sauce and stir together until evenly distributed. If the sauce is too thick, you can add a couple of tablespoons of reserved starchy water and mix again.
9. Sprinkle some grated Parmigiano Reggiano and chopped parsley before serving.
The trick to reduce acidity in tomato sauce is to add a pinch of sugar. Make sure you add just a little bit, not to make it too sweet.
To add more flavour, you also can add a tablespoon of Worcestershire sauce.
You can freeze it for up to 4-6 months. We recommend freezing the sauce only, without added pasta.