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Flavorful Classic Spaghetti Bolognese Recipe Easy Red Wine Sauce Made Perfect

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A quick and easy classic spaghetti bolognese with a rich red wine sauce that delivers deep, layered flavors perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 small carrot, finely minced
  • 1 celery stalk, finely minced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 28 oz (800g) canned crushed tomatoes
  • 1 cup (240ml) dry red wine (Chianti or Merlot recommended)
  • 1/2 cup (120ml) beef broth
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 12 oz (340g) spaghetti pasta
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Finely dice the onion, carrot, and celery. Mince the garlic cloves. Measure out liquids and seasonings.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 1 minute.
  3. Add diced onion, carrot, and celery to the pan. Cook 5-7 minutes, stirring occasionally, until vegetables are soft and translucent.
  4. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  5. Add ground beef, increase heat to medium-high, and cook 6-8 minutes, stirring frequently until browned and no longer pink. Break up large chunks.
  6. Stir in 2 tablespoons tomato paste and cook for 2 minutes to caramelize.
  7. Pour in 1 cup red wine, scraping the pan bottom to lift browned bits. Simmer 3-4 minutes until alcohol smell softens and liquid reduces slightly.
  8. Add crushed tomatoes, beef broth, Italian seasoning, and bay leaf. Bring to a gentle simmer.
  9. Reduce heat to low, partially cover, and simmer 25-30 minutes, stirring occasionally until sauce thickens and deepens in color. Season with salt and pepper to taste.
  10. While sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente (8-10 minutes). Drain well.
  11. Remove bay leaf from sauce. Toss drained spaghetti with sauce or serve sauce ladled over pasta. Finish with freshly grated Parmesan if desired.

Notes

Use a good-quality dry red wine you would drink for best flavor. Finely mince vegetables to blend into the sauce smoothly. Reserve some pasta cooking water to loosen sauce if needed. Avoid crowding the pan when browning meat for better crust. Sauce can be made ahead and reheated gently. For thicker sauce, simmer uncovered longer or reduce broth.

Nutrition

Keywords: spaghetti bolognese, red wine sauce, classic Italian, easy dinner, weeknight meal, comfort food, pasta recipe

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