Spaghetti Bolognese - Quick & Easy (Weeknight Version)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed are often cheaper.

Chop up the aromatics, which include a large onion and a few cloves of garlic.

Heat a few tablespoons of vegetable oil in a pan.

Add the chopped onion and sauté until softened, stirring frequently.

Add tomato paste and diced tomatoes to the pan and let it cook for about 5 minutes or until it comes to a gentle simmer.

Add ground beef into the pan and break up big chunks with a wooden spoon while it cooks.

Cook the ground beef, stirring frequently for about 7 to 8 minutes or until it is no longer pink.

Add minced garlic, salt, pepper, and dried oregano to the meat mixture.

Pour in chicken stock, red wine, fresh thyme, and a few bay leaves.

If you don't want to use alcohol, substitute an equal amount of chicken stock for the wine.

Put the lid on the pan and let it simmer for about 20 minutes, checking and stirring occasionally to prevent sticking.

In a large pot, place water and season it with a generous amount of salt.

Add spaghetti to the boiling water and cook until al dente.

Reserve some pasta liquid and drain the pasta.

Remove the bay leaves from the bolognese sauce.

Add the cooked pasta into the bolognese sauce using tongs and toss together, using reserved pasta liquid as needed.

Sprinkle with a handful of shredded parmesan and some fresh basil leaves, tearing the basil by hand instead of chopping.

Serve in large bowls and finish with more parmesan and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens