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Spaghetti Bolognese

This is just my take on a classic recipe.

Spaghetti Bolognese

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  • 1 tbsp olive oil
  • 1/4 onion, chopped finely
  • 2 garlic cloves, minced
  • 1 lb ground beef
  • 1/2 cup dry red wine (you can use water instead)
  • 2 large beef bouillon cubes, crushed
  • 1 (28oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 3 tsp white sugar
  • 2 tsp worcestershire sauce
  • 2 dried bay leaves
  • 1/2 tsp ground thyme (or 2 fresh sprigs if you have them)
  • Salt & pepper to taste
  • Shredded parmesan for topping



In a large saucepan over medium high heat, add olive oil. Once hot, add chopped onion and minced garlic. Cook until softened, about 4-5 minutes.


Add ground beef and cook until browned.


Add dry red wine (or water) and cook another 2 minutes.


Add the remaining ingredients except the salt & pepper. You will add that at the very end. Bring to a simmer and turn heat down to medium or until the sauce is at a gentle simmer. Cook uncovered for 20 minutes.


While the sauce is simmering, cook pasta according to directions for al dente.


When pasta is done, remove about a 1/2 cup of pasta water and set aside. Drain pasta.


When sauce is done, remove bay leaves and add salt and pepper to taste. Then add the 1/2 cup of pasta water and the pasta to the sauce. Stir well for about a minute to combine.


Top with shredded parmesan cheese.

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