- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 660 kcal
Quick summary
“Spaghetti Bolognese combines the firm texture of long pasta with the density of a ground meat sauté refined in peeled tomatoes. The base of this classic relies on the correct searing of the beef with onion and garlic in olive oil, developing toasted compounds that enrich the sauce during slow cooking. The balanced acidity of the peeled tomatoes combined with the aroma of dried basil adds depth to the preparation, resulting in a complete everyday meal. By wrapping the pasta strands directly in the sauce while still hot with parmesan cheese, impeccable adhesion is obtained in each portion.”
What you need to know
- Browning the ground beef until all the natural water evaporates before adding the peeled tomatoes, ensuring flavor concentration through caramelization.
- Cook the pasta in abundant salted water until al dente, allowing it to absorb the sauce without softening excessively.
- Keep cooking the sauce over low heat for 20 minutes with the pan semi-covered to reduce and thicken the texture.
Ingredients
Main
- 400g of spaghetti
- 300g of ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can of peeled tomatoes (400g)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon of dried basil
- Grated parmesan cheese to taste
Instructions
Principal
- Start by cooking the spaghetti in salted water until al dente, according to package instructions.
- Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.
- Add the garlic and ground meat, cooking until the meat is well browned.
- Incorporate the peeled tomatoes and season with salt, pepper, and basil.
- Cook the sauce over low heat for about 20 minutes, stirring occasionally.
- Check the point of the dough and drain when it is ready.
- Mix the spaghetti into the bolognese sauce, coating well.
- Serve hot with grated parmesan cheese on top.
Chef's tips
- Reserve half a ladleful of the pasta cooking water and add it to the sauce along with the spaghetti to create an emulsion that clings the sauce to the noodles.
- Press the peeled tomatoes with the spoon during boiling to obtain uniform rustic pieces throughout the ground beef.
- Add the dried basil right at the beginning of the sauce boiling so its essential oils hydrate and perfume the base evenly.
Variations
- Bolognese with mirepoix: sauté half a grated carrot and a chopped celery stalk along with the onion and garlic before adding the ground meat.
- Bolognese with wine: add 80ml of dry red wine right after browning the meat, letting the alcohol evaporate before adding the tomatoes.
- Short pasta: replace the spaghetti with penne or fusilli, which retain the meat pieces and tomato sauce in their cavities.
Substitutions
- Ground beef can be replaced with ground pork loin or chicken breast finely chopped with a knife.
- The canned peeled tomatoes can be swapped for 500g of ripe Italian-style tomatoes without skin, cut into small cubes.
- The grated parmesan cheese can be replaced with pecorino romano cheese or finely grated cured Canastra cheese.
How to store
Store in an airtight container under refrigeration for up to 3 days. Reheat over low heat with two tablespoons of filtered water to restore moisture without drying out the ground meat.
Can it be frozen?
Do not freeze the pasta already mixed with the sauce, as the spaghetti softens and breaks when defrosting. Freeze only the bolognese sauce separately in a sealed container for up to 90 days at -18°C.
What to serve with
Serve in heated deep plates, arranging the portion of spaghetti with a ladle of the sauce over the center. Finish with freshly grated parmesan and a pinch of freshly ground black pepper.
Frequently asked questions
Can I use industrialized bagged parmesan cheese?
The ideal is to grate the cheese from a block at the time of serving to maintain aroma and moisture, but dry grated cheese works if kept in a cool place and dosed with moderation in salt.
Is it necessary to cover the pot during the sauce cooking?
Keep the lid ajar. This allows the steam to evaporate steadily to thicken the sauce without tomato sauce splashing around the stove.
How to prevent spaghetti from getting soggy when mixing with the sauce?
Drain the pasta 1 minute before the time suggested by the manufacturer and add it directly to the pan with the boiling sauce, stirring for 60 seconds off the direct flame.
What to do if the peeled tomatoes have high acidity?
Let the sauce thicken over low heat for a few more minutes. If necessary, add half a teaspoon of sugar or a tip of a spoon of unsalted butter.
