Spaghetti Bolognese Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty spaghetti Bolognese with a slow-cooked meat sauce loaded with vegetables and herbs. Rich, savory, and deeply flavored from hours of simmering beef in tomato and wine.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (or another 2 tablespoons olive oil)
- 3 cups diced mirepoix (carrot, celery, and onion; see note 1)
- 1 pound ground beef (93/7)
- 1/2 cup red wine (or beef broth or water)
- 1/4 cup tomato paste
- 1 tablespoon minced garlic
- 28 ounces crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 2 dried bay leaves (or fresh bay leaves)
- 2 teaspoons beef bouillon powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 cup heavy cream
- Salt
- 13 to 16 ounces spaghetti (13 ounces for saucier pasta)
- Optional additions
- Serving suggestions
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1530mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1438mg
- Calcium
- 126mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1530MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.