Spaghetti Bolognese Recipe

 

Ingredients:

• 1 pound (450g) ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup milk
• 2 tablespoons olive oil
• 1 pound (450g) spaghetti
• Grated Parmesan cheese for serving
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook for about 2 minutes until they become translucent.

2. Add the minced garlic, chopped carrots, and chopped celery to the skillet. Sauté the vegetables for about 5 minutes until they start to soften.

3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook the beef until it's browned and no longer pink, stirring occasionally to break it into small pieces.

4. Pour in the red wine (if using) and cook for a couple of minutes until it's reduced by half.

5. Stir in the tomato paste, crushed tomatoes, dried oregano, dried basil, dried thyme, sugar, salt, and pepper. Mix well to combine all the ingredients.

6. Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 30 minutes, stirring occasionally. If the sauce gets too thick, you can add a little water to reach your desired consistency.

7. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

8. About 10 minutes before the sauce is done, stir in the milk and let it simmer for a few more minutes. This will add creaminess to the sauce.

9. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.

10. Serve the Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.