Spaghetti Bolognese

Spaghetti topped with a rich, slow-simmered beef and tomato sauce built with onion, carrots, celery, garlic, and Parmesan.

Prep: 15 min · Cook: 75 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds ground beef
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 4 cloves garlic cloves
• 28 ounces crushed tomatoes
• 1 cup beef broth
• 2 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried italian seasoning
• 1 pound spaghetti
• 1 cup parmesan cheese

Cooking instructions

1. Finely chop the onion, carrots, and celery. Mince the garlic. (about 10 min)
2. Heat the olive oil in a large heavy pot over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink, about 7 minutes. Drain excess grease if needed. (about 7 min) — Medium-high heat
3. Add the onion, carrots, and celery. Cook until the vegetables soften, about 8 minutes. Stir in the garlic and cook for 1 minute. (about 9 min) — Medium heat
4. Stir in the crushed tomatoes, beef broth, salt, black pepper, and Italian seasoning. Bring to a gentle simmer. (about 5 min) — Medium-high heat
5. Reduce the heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and the vegetables are tender. Taste and adjust the seasoning. (about 45 min) — Low simmer
6. Near the end of the sauce's cooking time, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve 1 cup of pasta water, then drain. (about 10 min) — High heat
7. Toss the drained spaghetti with enough Bolognese sauce to coat, adding a splash of reserved pasta water if needed. Divide among bowls and top with the remaining sauce and Parmesan. (about 3 min)