Weeknight Spaghetti Bolognese

• porsjoner: 8 servings
• aktiv tid: 15 minutes
• total tid: 55 minutes

Ingredienser

1 tablespoon water

1/2 teaspoon baking soda

1 pound lean ground beef

4 ounces diced pancetta (about 1 cup)

1 medium yellow onion, finely diced (about 1 1/2 cups)

3 cloves garlic, minced

Olive oil, as needed

1 teaspoon freshly ground black pepper

1/4 cup tomato paste

2 teaspoons dried oregano

1/4 teaspoon red pepper flakes (optional), plus more for serving

3/4 cup dry red wine

1 beef bouillon cube, crumbled, or 1 teaspoon beef bouillon paste

1 (28-ounce) can crushed tomatoes

1/3 cup heavy cream or half-and-half

1 ppound dried spaghetti

1 ounce grated Parmesan cheese (about 1/2 cup store-bought pre-grated), plus more for serving

Fremgangsmåte

Step 1

Stir 1 tablespoon water and 1/2 teaspoon baking soda together in a large bowl. Add 1 pound lean ground beef and stir until well combined. Let sit for at least 15 minutes while you prepare the other ingredients and start the sauce.

Step 2

Cook 4 ounces diced pancetta in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the pancetta is lightly browned, about 5 minutes. Stir in 1 finely diced medium yellow onion and 3 minced garlic cloves. Cook, stirring occasionally, until starting to soften, about 4 minutes. If the pan begins to dry out, add up to 1 tablespoon olive oil.

Step 3

Add the beef mixture and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the beef into smaller pieces, until cooked through, 5 to 6 minutes. Meanwhile, bring a large pot of salted water to a boil.

Step 4

Stir 1/4 cup tomato paste, 2 teaspoons dried oregano, and 1/4 teaspoon red pepper flakes if using into the beef mixture. Cook, stirring occasionally, until darkened in color, 2 to 3 minutes. Stir in 3/4 cup dry red wine and 1 crumbled beef bouillon cube, and cook until the wine is almost evaporated, 2 to 3 minutes. Stir in 1 (28-ounce) can crushed tomatoes and 1/3 cup heavy cream, and bring to a simmer.

Step 5

Reduce the heat to maintain a gentle simmer and cook until the sauce is slightly thickened and the flavors meld, 15 to 20 minutes. (If you have time, you can always simmer longer to build even more flavor.) Taste and season with more kosher salt as needed.

Step 6

While the sauce is simmering, add 1 pound dried spaghetti to the boiling water and cook according to package directions for 1 minute less than al dente. Reserve 1 cup of the pasta cooking water, then drain.

Step 7

Add the spaghetti, 1/2 cup of the pasta water, and 1 ounce grated Parmesan cheese to the sauce. Cook, tossing constantly, until the sauce clings to the pasta, adding more pasta water a little at a time as needed to thin out. Serve with more grated Parmesan and red pepper flakes.

Næringsinnhold

• Porsjonsstørrelse: Serves 8
• Kalorier: 356 cal
• Totalt fett: 24.9 g
• Mettet fett: 9.4 g
• Umettet fett: 0.0 g
• Kolesterol: 0 mg
• Natrium: 627.1 mg
• Totalt karbohydrater: 14.7 g
• Kostfiber: 3.0 g
• Totalt sukker: 7.1 g
• Protein: 16.0 g