Hearty Weeknight Spaghetti Bolognese

Ground beef and crushed tomatoes simmer together with a splash of red wine to create Hearty Weeknight Spaghetti Bolognese. The sauce takes just 20 to 30 minutes on the stove. You toss the cooked noodles directly in the skillet with starchy pasta water to build a thick coating that clings to every bite.

Starting the aromatics and meat

You start by cooking onions and garlic in a little oil. You can add finely chopped bacon or pancetta here for a smoky taste. You can also slowly sauté finely chopped carrot and celery with the onions for ten minutes to build a traditional base.

Now it is time to stir in the 1 lb (500 g) ground beef (or a half-beef, half-pork blend). Blending the two meats creates a lovely balance, giving you the savory flavor of the beef along with the tender juiciness of the pork. You can easily swap out a portion of the beef for ground veal or extra pork if you prefer. Just keep in mind that if you make a larger batch, you will want to brown the meat a little at a time. Putting too much in the pan at once traps the heat, which makes the meat stew and steam rather than getting a proper sear.

Adding the liquids

Pour in the 1/2 cup (125 ml) dry red wine (or beef broth). You need to let it bubble and reduce. Wait until the sharp alcohol scent fades away completely. If you skip this step, the raw alcohol leaves an unwanted taste in the finished sauce.

Stir in the 28 oz (800 g) can crushed tomatoes and the tomato paste. A little sugar cuts the sharpness if the canned tomatoes taste tart. You can also include a tablespoon of soy sauce or some fresh red chili at this stage.

Worcestershire sauce and beef bouillon go in next. These ingredients act fast to make a short-cooking sauce taste like it simmered all day. You can use granulated beef bouillon powder instead of cubes. Swap them at a ratio of one teaspoon of powder per cube.

Simmering the meat sauce

You have two options for the stove. A quick meal takes 20 to 30 minutes of uncovered simmering. The sauce thickens and marries the ingredients over the heat. Pour in three-quarters of a cup of water for a slow-cooked version. Cover the pot and use your lowest heat setting. The pot needs two to two and a half hours, plus twenty uncovered minutes at the end to thicken.

If you prefer to let a crockpot handle the simmering, just make sure to boil down the wine completely in a pan on the stove first. Once that liquid reduces, move the whole mixture over and let it cook on the low setting for six hours.

For the Pasta Finish

The 13 oz (400 g) dried spaghetti cooks quickly. Check the package directions and boil the pasta for one minute less than that time. The noodles finish cooking right in the hot sauce.

Scoop out a mug of the starchy cooking water before you drain the pasta. Sauce pools at the bottom of the bowl if you spoon it over plain pasta. You avoid this problem by mixing the drained spaghetti, the meat sauce, and a half cup of the saved water together in a skillet. The hot pan and the moving pasta emulsify the mixture. The liquids combine to form a glossy coating that clings to the noodles.

What to serve with it

You have several options to round out the meal:

• Garlic bread or focaccia to scoop up any extra sauce.
• A simple garden salad coated in Italian dressing.
• An arugula salad mixed with balsamic vinaigrette.

Garnish the finished pasta with Parmesan cheese and finely chopped parsley, if you like.

Leftovers

This meat sauce stores beautifully in the fridge, and it actually develops a richer flavor when you eat it the following day. Any extra sauce is wonderful for stuffing into baked potatoes, layering into lasagna, or baking into a hearty spaghetti pie.