The smell of garlic and herbs simmering on a Sunday afternoon. That’s what comes flooding back every time I make spaghetti bolognese. This classic comfort dish has been having a moment on social media, and honestly? It deserves every bit of love it’s getting.
This recipe brings together ground beef, rich tomatoes, and aromatic vegetables in the most satisfying way. It’s like having an Italian grandmother’s secret tucked right in your back pocket, but way simpler than you’d expect. No fancy techniques or hard-to-find ingredients. Full details in the blog!
I’ve been tweaking this version for years, swapping in lighter ingredients without losing that deep, hearty flavor my family craves. The secret? A splash of milk that makes everything silky smooth. I tested it on the pickiest eaters in my house. You’ll love the results.
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Delicious Best Recipe for Spaghetti Bolognese Now
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- Heat olive oil in a large pan over medium heat. Add chopped onion and garlic and sauté until translucent.
- Add ground beef to the pan and cook until browned.
- Stir in grated carrot and celery, cooking for 5 minutes until softened.
- Add chopped tomatoes, tomato paste, dried oregano, salt, and pepper. Stir well and simmer on low heat for 30 minutes.
- Drain the spaghetti and serve topped with the rich bolognese sauce.
- Garnish with fresh basil leaves and grated Parmesan cheese before serving.
Notes
- For a richer flavor, simmer the sauce longer or add a splash of red wine. Leftovers keep well in the fridge for up to 3 days and freeze beautifully.
Why This Recipe Fits a Healthy Routine
This lighter take on traditional spaghetti bolognese proves you don’t have to sacrifice flavor for health. I’ve swapped in leaner ingredients and added extra vegetables without losing that rich, satisfying taste we all crave on busy weeknights.
What I love most is how this dish sneaks in extra nutrition while still feeling like pure comfort food. The addition of finely diced carrots and celery adds natural sweetness and fiber, while that splash of milk creates the silkiest sauce without heavy cream.
Family-friendly bonus: Even the pickiest eaters won’t notice the extra veggies once they’re simmered down into the sauce. It’s become my go-to for satisfying everyone at the dinner table.
Power Ingredients & Nutrition Benefits
Each ingredient in this recipe works double duty – delivering both incredible flavor and nutritional value. The lean ground beef provides high-quality protein, while the tomatoes bring lycopene and vitamin C to support your family’s health.
Those aromatic vegetables aren’t just for flavor. Onions, carrots, and celery create what Italians call “soffritto” – the flavor foundation that makes everything taste like it’s been simmering for hours. Plus, you’re getting extra fiber and vitamins with every bite.
| Ingredient | Health Benefit | Kitchen Tip |
|---|---|---|
| Ground beef | Complete protein, iron | Choose 93/7 lean for less grease |
| Crushed tomatoes | Lycopene, vitamin C | San Marzano if you can find them |
| Milk | Calcium, creaminess | Whole milk works best here |
| Fresh herbs | Antioxidants, flavor | Add basil last to preserve color |
Quick Steps
This recipe comes together in about 30 minutes, making it perfect for those nights when you want something homemade but don’t have hours to spend in the kitchen. The key is getting your vegetables really tender before adding the tomatoes.
Start by building that flavor base with your onions, carrots, and celery. Once they’re softened and fragrant, brown your beef and let those beautiful fond bits develop on the bottom of the pan. That’s where all the deep, rich flavor comes from.
- Sauté vegetables until soft and golden, about 8 minutes
- Brown beef completely, breaking up any large chunks
- Add tomatoes and let everything simmer together
- Finish with milk for extra richness and fresh herbs
- Toss with cooked pasta and serve immediately
Swaps & Meal Prep
This sauce freezes beautifully, so I always make a double batch when I have the time. You can swap the ground beef for ground turkey or even lentils if you’re looking for a plant-based option.
Smart substitutions: No fresh herbs? Dried oregano and basil work perfectly. Out of milk? A splash of heavy cream or even chicken broth will keep things silky. The recipe is forgiving and adapts to whatever you have on hand.
For meal prep, portion the cooled sauce into freezer containers and freeze for up to three months. Cook fresh pasta when you’re ready to serve, and dinner is on the table in minutes.
Storage + Expert Tips
Leftover sauce keeps in the refrigerator for up to four days and actually tastes even better the next day as all those flavors meld together. Store the sauce and pasta separately to prevent the noodles from getting mushy.
Pro tip: Save a cup of pasta cooking water before draining. That starchy water is liquid gold for bringing leftover sauce back to the perfect consistency when reheating.
| Storage Method | Timeline | Best Practice |
|---|---|---|
| Refrigerator | 4 days | Store sauce and pasta separately |
| Freezer | 3 months | Portion in meal-sized containers |
| Reheating | 5 minutes | Add splash of pasta water or broth |
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FAQs ( Beef and Broccoli Stir-Fry )
What cut of beef works best for beef and broccoli stir-fry?
Flank steak or sirloin are ideal choices because they cook quickly and stay tender when sliced thin against the grain. Cut the meat into 1/4-inch strips for even cooking. Freezing the beef for 30 minutes before slicing makes it easier to cut uniformly.
How do you keep broccoli crisp-tender?
Blanch the broccoli florets in boiling water for 2 minutes, then immediately transfer to ice water to stop cooking. This technique ensures the broccoli stays bright green and crisp. Add it to the wok during the last 2-3 minutes of cooking.
What makes the sauce thick and glossy?
Cornstarch mixed with cold water creates the perfect thickening slurry for this recipe. The key is adding it slowly while stirring constantly over high heat. This creates that restaurant-style glossy coating that clings to the beef and vegetables.
Can you make this dish ahead of time?
While this meal is best served immediately, you can prep ingredients up to 4 hours ahead. Store sliced beef, blanched broccoli, and mixed sauce separately in the refrigerator. The actual stir-frying should be done just before serving for optimal texture.
What oil temperature is best for stir-frying?
Heat your wok or skillet until the oil shimmers and a drop of water sizzles immediately upon contact. This high heat sears the meat quickly and prevents vegetables from becoming soggy. Use peanut or vegetable oil with high smoke points for best results.
