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Spaghetti Bolognese

A classic from bella Italia that everyone will love. This sauce is good in lasagna, too.

Serves 6
Ready in 75 mins
Prep time 5 mins
Cooking time 70 mins
578 calories per serving

Ingredients

> 12 oz spaghetti
> 1/2 stick butter
> 1 (3 oz) pkg sliced prosciutto
> 1 lb 85% lean ground beef
> 1/2 (16 oz) pkg carrots, diced
> 3 stalks celery, diced
> 1 large onion, diced
> 2 cloves garlic, chopped
> 1/3 cup red wine
> 3/4 (28 oz) can crushed tomatoes
> 1 small bunch fresh basil
> 1/2 cup grated Parmesan cheese

Steps

1
Cook the spaghetti according to the package directions until al dente. Meanwhile, heat the sauce over low heat. Pick basil leaves from stems.
2
Heat butter in a large, heavy pot and sauté the prosciutto for 4 min. Add the ground beef and cook until no longer pink, about 8 min., using a spoon to break up any lumps. Using a slotted spoon, transfer the meat to a bowl.
3
Sauté the carrots, celery, onion and garlic in the remaining butter for 5 min. Add the meat mixture, wine and tomatoes.
4
Bring to a boil, partially cover and simmer on low heat for 1 hour, stirring occasionally. Add a little water if the sauce becomes too dry. Season with salt and pepper.
5
Serve the spaghetti topped with bolognese sauce and sprinkled with basil leaves and grated cheese.

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