spaghetti bolognese
When it comes to comfort foods this robust bowl of pasta is a classic! This version is how I grew up eating bolognese rather than traditional Italian - it’s a bit more generous with the amount of tomatoes and only uses one type of meat. That being said, it’s a solid ragu recipe that makes a great addition to anyone’s weeknight dinner rotation.
History of Spaghetti Bolognese
Ragu alla Bolognese is a specific type of meat sauce from the city of Bologna in Italy and is traditionally served with tagliatelle - a wider, firmer pasta that better compliments the heavily textured sauce. Spaghetti bolognese is an American dish that was born during World War II when soldiers traveled through the city of Bologna and tried the complex ragu. When the soldiers returned home they tried to recreate the dish with ingredients they had access to and that’s how the world famous spaghetti bolognese was created!
How to make spaghetti Bolognese?
In a large cast iron skillet sauté chopped onions, carrots, celery, and mushrooms in olive oil and lightly season with salt and pepper until translucent. Stir in garlic and sauté for about a minute and transfer to a small bowl. Season ground beef with Italian seasoning, salt, and pepper and cook in the same skillet. Once the beef is fully cooked stir in the sautéed vegetables, chopped canned tomatoes with the reserved juices, cherry tomatoes, chicken stock, wine, and bay leaves. Season with salt and pepper. Cover and simmer over medium low heat for about an hour until the sauce is thick. Cook spaghetti according to package directions. Reserve 1/8 cup of the pasta water. Pull out the bay leaves and stir cream into the sauce. Bring to simmer. Stir in reserved pasta water, bring to simmer and check the seasoning. Turn off the heat and take out about 1 1/2 cups of the sauce and set aside, then mix in the spaghetti. Plate the spaghetti and top with the extra bolognese sauce. Serve with freshly grated Parmesan!
Tips
Bolognese sauce freezes well! Just store in a feezer safe container and thaw when ready to serve with freshly cooked spaghetti!