Spaghetti Bolognese
Ingredients:
12 oz spaghetti
1 lb ground beef (or a mix of beef and pork for extra flavor)
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) diced tomatoes
1/4 cup tomato paste
1/2 cup red wine (optional, but adds depth)
1/2 cup whole milk or heavy cream (for a creamy touch)
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper (adjust to taste)
Freshly grated Parmesan cheese for garnish
Finely chopped parsley for garnish
Instructions:
Cook the spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Prepare the Bolognese sauce:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in the tomato paste and cook for another 2 minutes to develop the flavor.
Add the diced tomatoes, red wine (if using), dried oregano, dried basil, salt, and pepper. Bring the sauce to a simmer and cook for 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Stir in the milk or heavy cream, then let the sauce simmer for an additional 5 minutes, making it creamy and rich.
Assemble the dish:
Place the cooked spaghetti on a plate or in a bowl. Top with a generous amount of the Bolognese sauce and gently twirl the pasta to coat it evenly.
Garnish and serve:
Sprinkle the top with freshly grated Parmesan cheese and finely chopped parsley. Serve hot, with extra Parmesan on the side.