Ivan HorvatTuesday, June 3, 2025

A traditional Italian classic on your plate.

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Bolognese originates from the Italian city of Bologna, where it’s traditionally prepared as a thick, slow-cooked meat-based sauce. While typically served with tagliatelle, this version pairs it with spaghetti for a widely loved and accessible dish. Slow simmering allows the flavors to develop deeply, resulting in a warm and hearty sauce ideal for family dinners.

Ivan Horvat

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Cooking Time (min)	60
Overall Time (min)	75
Preparation Time (min)	15
Complexity	Medium
Price Range	Low
Calories	600
Number Of Portions	4
Ingredients	Bolognese Sauce 2 tbsp olive oil 1 onion, finely chopped 1 carrot, grated or finely chopped 1 celery stalk, finely chopped 2 garlic cloves, minced 500 g ground beef (or a mix of beef and pork) 1 tbsp tomato paste 400 ml canned chopped tomatoes 200 ml beef stock or water 100 ml milk 1 tsp dried oregano Salt and pepper to taste Fresh basil or parsley for garnish (optional) Pasta 400 g spaghetti Water and salt for cooking Grated Parmesan cheese (optional)
Method	Preparing the Bolognese Sauce Sauté the vegetables In a large pan, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook for 5–7 minutes until soft and translucent. Cook the minced meat Add the ground meat to the pan. Cook for 8–10 minutes, stirring to break up the meat, until browned all over. Build the sauce Stir in tomato paste, chopped tomatoes, stock, milk, oregano, salt, and pepper. Bring to a boil, then reduce to a low simmer. Slow cook Cover and simmer gently for 45 minutes, stirring occasionally. Add more liquid if needed. Cooking the Pasta Boil the pasta In a large pot, bring salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving some pasta water. Finishing and Serving Toss it together Toss the cooked pasta with some of the Bolognese sauce in a pan. Add a splash of pasta water if needed to help coat the pasta evenly. Garnish and enjoy Divide among plates, top with additional sauce, and sprinkle with freshly grated Parmesan and basil or parsley if desired.