Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2-3 cloves garlic, minced
- 5-6 leaves fresh basil (or 2 teaspoons dried basil)
- 400g (14oz) canned diced tomatoes
- 500g (17oz) tomato passata or crushed tomatoes
- 250ml (1 cup) water
- 2 teaspoons dried oregano
- 450g (1lb) ground beef (extra lean)
- Salt and pepper to taste
- 450g (1lb) spaghetti
Instructions
1. Sautéing the Vegetables
Start by heating 1 tablespoon of olive oil in a large, deep frying pan or Dutch oven over low heat. Once warm, add the diced onions, carrots, celery, and minced garlic. Cook them slowly for about 10 minutes, stirring occasionally. The goal is to soften the vegetables without browning them. This step is crucial as it builds the base flavor of the sauce.
2. Browning the Meat
Once the vegetables are softened, add the ground beef. Stir continuously, breaking the meat into small pieces as it cooks. Continue cooking until the beef is no longer pink. This process helps develop a deep, savory taste. Be sure to drain any excess fat if necessary, especially if using a higher-fat ground beef.
3. Adding Tomatoes and Seasonings
Pour in the canned diced tomatoes, tomato passata, and 250ml (1 cup) of water. Stir to combine everything evenly. Season the sauce with a pinch of salt and pepper, then sprinkle in the dried oregano and torn basil leaves, reserving a few for garnish.
4. Simmering the Sauce
Bring the sauce to a gentle boil, then reduce the heat to low. Cover the pan with a lid slightly ajar and let it simmer for 2.5 to 3 hours. Stir occasionally to prevent sticking. Slow cooking allows the flavors to deepen and the meat to become tender. If the sauce thickens too much, add a small amount of water to maintain the right consistency.
5. Cooking the Spaghetti
About 15 minutes before the sauce is finished, bring a large pot of water to a boil. Add a generous amount of salt to the water, then cook the spaghetti according to the package instructions. For best results, cook the pasta about 2 minutes less than the recommended time, as it will continue cooking when mixed with the sauce.
6. Combining the Pasta and Sauce
Drain the spaghetti and immediately add it to the Bolognese sauce. Gently toss the pasta to coat it evenly in the sauce. Allow it to sit for a minute so the pasta absorbs the flavors.
7. Serving
Remove from heat and garnish with the reserved basil leaves. Serve immediately with freshly grated Parmesan cheese, if desired.
Notes
- How to Know If the Sauce is Ready: The sauce should be thick, with a deep red color and a rich aroma. If it still looks watery after 2.5 hours, allow it to simmer uncovered for the last 30 minutes to reduce.
- Adjusting Seasoning: Taste the sauce before serving. If it needs more depth, add a small pinch of salt or an extra dash of dried oregano. A small splash of balsamic vinegar or a pinch of sugar can balance acidity.
- Preventing Overcooked Pasta: The pasta will continue to soften once mixed with the sauce, so slightly undercooking it in the boiling water ensures it remains firm when served.
- What to Do If the Sauce is Too Thick: If the sauce reduces too much during cooking, add a small amount of warm water or broth to loosen it.
- Prep Time: 15 minutes
- Cook Time: 3 hours