Gennaro's Spaghetti Bolognese
A classic Italian spaghetti bolognese with a rich, slow-cooked meat sauce, made with three types of meat and aromatic vegetables.
2h 30m4Servings
Nutrition
836kcal
48gProtein
64gCarbs
42gFat
Ingredients
BOLOGNESE SAUCE
Ground Pork
200 g
Ground Beef
200 g
Ground Veal
200 g
Onion
1 piece
Carrot
1 piece
Celery
1 stalk
Tomato Puree
2 tbsp
Red Wine
100 ml
Beef Stock
250 ml
Rosemary
1 sprig
Bay Leaf
2 whole
Olive Oil
2 tbsp
Salt
To taste
to taste
Black Pepper
To taste
1 pinch
FOR SERVING
Spaghetti
320 g
Parmesan Cheese
50 g
Fresh Parsley
1 tbsp
Instructions
1Prepare the Base
25m
25mSauté Meats
Heat olive oil in a large pan over medium-high heat. Add the ground pork, beef, and veal. Use a whisk to break up the meat and prevent clumping. Cook until browned, about 5-7 minutes.
Add Vegetables
Add the finely chopped onion, carrots, and celery to the pan. Stir well and cook for about 10 minutes until softened.
Add Aromatics and Liquids
Stir in the tomato puree, red wine, and beef stock. Add the rosemary sprig and bay leaves. Season with salt and pepper.
2Simmer the Sauce
45m
45mSlow Cook
Bring the sauce to a simmer, then reduce the heat to low. Cover and let it cook gently for at least 45 minutes, or up to 2 hours for a richer flavor. Stir occasionally.
Adjust Seasoning
Remove the rosemary sprig and bay leaves. Taste the sauce and adjust seasoning with salt and pepper if needed.
3Cook the Pasta
15m
15mBoil Spaghetti
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
Drain Pasta
Drain the spaghetti, reserving about 1 cup of the pasta water.
4Combine and Serve
5m
5mMix Sauce and Pasta
Add the drained spaghetti directly to the bolognese sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water to loosen it.
Plate the Dish
Serve the spaghetti bolognese immediately. Garnish with grated Parmesan cheese and freshly chopped parsley.
Tips
For an even richer flavor, let the bolognese sauce simmer for longer, up to 2-3 hours.
Ensure the vegetables are finely chopped for a smoother sauce texture.
Don't overcook the spaghetti; it should be al dente to hold up to the sauce.
The reserved pasta water is key to achieving the perfect sauce consistency.