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spaghetti bolognese recipe
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Prep Time

15 Minutes

Cook Time

30 Minutes


• 2 tablespoons vegetable oil

• 1 large or 2 small onion, chopped

• 1- pound ground beef 85% 15%

• 1 28 ounces can of diced tomatoes

2 tablespoons tomato paste

• 3 cloves of garlic minced

• 1 teaspoon dried oregano

• 1 sprig of thyme tied in a bundle

• 1 bay leaf

• 1 teaspoon Kosher salt

• 1/2 teaspoon black pepper

• 1/2 cup red wine

• 1 cup chicken stock

• 1/2 cup fresh basil roughly chopped

• 1 cup Parmesan cheese shredded

• 1 pound (16 oz.) dried spaghetti or linguine

Nutrition Facts

Per serving, 6 servings total









Spaghetti Bolognese

Get ready for a delicious and comforting meal with this Spaghetti Bolognese recipe. Rich tomato sauce is simmered with ground beef, aromatic vegetables, and herbs, creating a flavorful and hearty sauce that pairs perfectly with al dente spaghetti. Top with freshly grated Parmesan cheese for a final touch.

Spaghetti Bolognese is a satisfying meal that is perfect for any occasion, whether you’re looking for a quick and easy weeknight dinner or a dish to impress your dinner guests.


Heat olive oil in a Dutch oven (or any other heavy bottom pot) in medium heat. Add onion. Cook until wilted, 7-9 minutes.


Stir in the tomatoes and tomato paste. Cook, stirring frequently for 5 minutes.


Add in the ground beef. Using a wooden spoon break it into smaller chunks. Cook, stirring frequently, until it is browned, 7-8 minutes.


Add the garlic, dried oregano, bundle thyme, salt, pepper, bay leaf, red wine, and chicken stock. Give everything a stir. Bring it to a simmer.


Reduce the heat to medium-low, put the lid on, and let it to cook for 20-25 minutes, making sure to stir occasionally.


Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

PRO TIP: Cook the pasta shy of one minute according to package directions, reserve 1 cup of the starchy cooking water, drain and add the pasta to the pot with the sauce.


Once the spaghetti is ready, drain it in a colander.


Discard the thyme bundle and the bay leaf from the Bolognese sauce.


Add drained pasta into the sauce. Stir it all together making sure that the pasta is generously coated with the sauce.


Stir in the fresh basil and top it off with grated Parmesan cheese.