Don’t be intimidated by the fancy name! Essentially, spaghetti bolognese is more or less a jazzed up meat sauce, and after you make it the first time you’ll want to keep making it over and over. This is even a lightened version of a bolognese sauce because traditionally it’s made with milk, and I subbed wheat spaghetti for a little extra fiber.
- 1lb box wheat spaghetti
- 1lb lean ground beef
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1 cup finely grated carrot
- 1 can diced tomatoes (not drained)
- 1/4 cup tomato paste (about 1/2 of a small can)
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 1 Tsp olive oil
Heat a large pot of water for the spaghetti. Heat a separate large, deep skillet on medium with olive oil. Once pan is heated, add the ground beef, season well with salt and pepper and begin breaking the meat into chunks with a flat spoon or spatula as it browns. When the meat is almost completely browned add the onions, celery, carrot, and garlic and saute until soft (about 4-5 minutes). Add the tomato paste and saute for about 2 minutes. Add the red wine and let the alcohol cook out (about 3-4 minutes). When the wine is reduced, add the diced tomatoes and juice. Drop the spaghetti to cook and let the sauce simmer on medium as the pasta cooks (about 8-9 minutes). When the spaghetti’s cooked, turn the heat off on the sauce and add the drained pasta right into the pot with the sauce. Toss to combine and serve!