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Spaghetti Bolognese with Fresh Parmesan Cheese

Elina James
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Bolognese Sauce:
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 lb (450 g) ground beef (or a mix of beef and pork)
  • 1 cup red wine (optional, can replace with beef broth)
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • ¼ cup whole milk or heavy cream (optional, for richness)
  • For the Pasta:
  • 1 lb (450 g) spaghetti
  • Salted water for boiling
  • For Serving:
  • Freshly grated Parmesan cheese
  • Fresh basil leaves (optional)
  • Cracked black pepper (optional)

Instructions
 

  • Prepare the base: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion, garlic, carrot, and celery until softened (5–6 minutes).
  • Cook the meat: Add ground beef to the pan. Cook until browned, breaking it up with a spoon. Season with salt and black pepper.
  • Deglaze and build flavor: Pour in red wine (if using) and cook until reduced by half. Stir in tomato paste and cook for 1–2 minutes.
  • Simmer the sauce: Add crushed tomatoes, oregano, basil, thyme, and bay leaf. Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally. Add milk or cream during the last 10 minutes if using, for a richer sauce. Adjust seasoning with salt and pepper to taste.
  • Cook the spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
  • Combine and serve: Toss cooked spaghetti with the Bolognese sauce. Plate and generously top with freshly grated Parmesan cheese. Garnish with fresh basil leaves and cracked black pepper if desired.