Ingredients

1 lb (450 g) ground beef (80/20 preferred)

2 tbsp olive oil

1 small onion, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

3 cloves garlic, minced

2 tbsp tomato paste

1 cup crushed tomatoes or tomato passata

1/2 cup beef broth

1/2 cup dry red wine (optional but traditional)

1 tsp dried oregano

1 tsp dried basil

1 bay leaf

Salt and freshly ground black pepper, to taste

12 oz (340 g) spaghetti

Freshly grated Parmesan cheese, for serving

Fresh basil or parsley, for garnish

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Instructions

Sauté the aromatics:
Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery and cook for 6–8 minutes until softened.

Brown the beef:
Add ground beef and cook until browned, breaking it up with a spoon. Season lightly with salt and pepper.

Build the sauce:
Stir in garlic and tomato paste; cook for 1 minute. Pour in red wine (if using) and simmer until mostly reduced.

Simmer:
Add crushed tomatoes, beef broth, oregano, basil, and bay leaf. Reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally.

Cook the pasta:
Cook spaghetti in salted boiling water according to package directions. Drain and reserve ½ cup pasta water.

Combine & serve:
Toss spaghetti with the sauce, adding reserved pasta water if needed. Serve hot with Parmesan and fresh herbs.

Notes

Cooking Tips

Let the sauce simmer low and slow for maximum flavor.
Finely dicing the vegetables helps them melt into the sauce.
Reserve pasta water—it helps bind the sauce to the spaghetti.
Taste and adjust seasoning at the end for best balance.

Variations

Classic Italian Style: Use a mix of ground beef and ground pork.
Creamy Bolognese: Stir in ¼ cup milk during the last 10 minutes of cooking.
Vegetarian Version: Substitute beef with lentils or plant-based crumbles.
Low-Carb Option: Serve over zucchini noodles or spaghetti squash.

Author: Emma
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 7g
Sodium: 640mg
Fat: 22g
Carbohydrates: 48g
Fiber: 5g
Protein: 32g