- 1 pound of ground beef
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/4 teaspoon of red pepper flakes
- 1/2 cup of red wine
- 1 can (28 ounces) of crushed tomatoes
- 1 tablespoon of tomato paste
- 1/2 cup of beef broth or water
- Salt and pepper to taste
- 1 pound of spaghetti
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
Add the onion, garlic, carrot, and celery to the pan and sauté for 5-7 minutes, or until the vegetables are softened.
Add the ground beef to the pan and use a spatula or wooden spoon to break it up into smaller pieces. Cook the beef for about 10-12 minutes, or until it is browned and cooked through.
Add the dried oregano, dried basil, and red pepper flakes to the pan and stir to combine.
Pour the red wine into the pan and let it simmer for 2-3 minutes, or until it has reduced by half.
Add the crushed tomatoes, tomato paste, and beef broth (or water) to the pan and stir until everything is well combined.
Lower the heat to medium-low and let the sauce simmer for 30-40 minutes, or until it has thickened and the flavors have melded together. Stir the sauce occasionally to prevent it from sticking to the bottom of the pan.
While the sauce is simmering, cook the spaghetti in a pot of boiling salted water until it is al dente.
Drain the spaghetti and add it to the saucepan with the bolognese sauce. Toss the spaghetti with the sauce until it is well coated.
Serve the bolognese spaghetti hot. Enjoy!