Recipe Simple Spaghetti With Jar Sauce and Minced Beef
Quick & Easy Spaghetti Bolognese
With this Spaghetti Bolognese recipe, the technique of the Italian classic has been simplified so you can create a tasty meal in under 30 minutes.
Recipe Video Print
Total Time: 30 minutes
Serves: 4 servings
This fast-track recipe for Quick & Easy Spaghetti Bolognese makes a meat sauce that's bursting with Italian flavor and cooks in just 30 minutes!
Serve this easy meal with a warm loaf of Garlic Bread for the perfect Italian meal everyone will love!
Speedy Spaghetti Bolognese
What's your favorite pasta dish? That's a difficult question, right? There aresomany great ones! I could never pick just one, but this recipe is definitely one of my favorites.
Not only is this Spaghetti with Bolognese incredibly delicious, but it's easy to make as well!Whether you're new to cooking or have advanced skills, this simple version of an Italian classic can be home-cooked from scratch and enjoyed by the whole family.
Why This Recipe Works
- Cooking with fresh aromatics like garlic and onion adds big flavor, which is key to quick and easy recipes.
- Using a combination of fresh and dried herbs gives it a boost in flavor.
- Seasoning the sauce well with salt and pepper makes all the difference in shortening cooking time; it brings out the flavors of all the ingredients.
What Is Spaghetti Bolognese
Bolognese sauce is an Italian dish made up of a meat-based tomato sauce served with spaghetti.
Best Ingredients For Bolognese Sauce
- Whole Plum Tomatoes are bestbecause they are picked and canned at perfect ripeness.
- Ground BeefGround beef that's 80 – 85% lean ground beef needs some fat to give flavor and keep it tender and moist.
Maintaining Moisture In Ground Beef
Adding baking soda to the ground beef maintains moisture by stopping the proteins from binding too fast (which dries out the meat).
To do this, mix a ¼ teaspoon of baking soda with a tablespoon of water. Combine well and then mix it into the meat before cooking.
Flavoring A Quick Bolognese Sauce
When you change a long cook dish to a quick and easy recipe, the best way to add flavor is to season well. So many people are afraid of salt, but you can learn to use it well.
The key to seasoning is to taste your food. Start with a little salt in the beginning and allow the food to cook before tasting for seasoning.
The reason you should wait is that as the food cooks down, the liquid evaporates, but the salt remains. Taste at the end and season to taste (adding a little at a time).Seasoning should be done well so no salt will be added at the table.
How To Make Spaghetti Bolognese
Brown the meat well. This adds a ton of flavor!
This dish a real crowd-pleaser and loved by adults and kids alike!
Freezing and Making Ahead
- To freeze Bolognese sauce, store in an airtight, freezer-safe container, and freeze up to four months (once defrosted, it cannot be frozen again).
- This Bolognese Sauce can be made ahead and refrigerated in an airtight container for two days.
For Best Results
- When cooking the Spaghetti, salt like you mean it. This is the only chance you get to add flavor to your spaghetti.
- Seasoning the meat with salt and pepper adds an extra kick of flavor which is key to speeding up the cooking time of this sauce.
- Make this sauce your own by adding whatever fresh or dried herbs of your choice or even some red wine which can be added and cooked down before adding the tomatoes.
- When adding the dried oregano, try rubbing it between your palms to release maximum flavor.
- Use good quality tomatoes when shopping for ingredients – don't skimp, the better quality the tomatoes, the better the sauce will be.
- If you have the time, simmering the sauce for longer will add a deeper flavor.
- For extra depth of flavor, add a half cup of the wine of your choice before adding the tomatoes.
- To fix bitter sauce, add 1/8 teaspoon of baking soda or a 1/2 teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity dissipates.
- Amatriciana Sauce
- Spaghetti and Meatballs
- Pasta Alla Norma
- Spaghetti Alla Puttanesca
- Marinara Sauce
- Fettuccine Alfredo
FAQs
What is the difference between bolognese sauce and spaghetti sauce?
Typically, spaghetti sauce is a meatless tomato sauce while bolognese sauce is a meat based sauce made with ground beef.
How do you thicken Bolognese sauce?
Cook it until the sauce reduces and thickens on its own. This not only thickens the sauce but adds a ton of flavor.
Do You Simmer Bolognese With Lid On Or Off?
Bolognese Sauce should simmer with the lid off to allow it to reduce, deepen in flavor and thicken.
Did you make this?
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- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1 pound ground beef
- 1 tablespoon dried oregano
- 28 ounces crushed tomatoes
- 3 cloves garlic chopped
- 2 tablespoons tomato paste (UK tomato puree)
- 1 good sized handful fresh parsley chopped
- Salt and pepper to taste
- ½ pound spaghetti
- Grated Pecorino Romano or Parmesan cheese for serving optional
Prevent your screen from going dark
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Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
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Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the oregano and tomato paste and mix with the meat.
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Add the tomatoes, parsley, and bring to a boil. Season with the salt and pepper. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor).
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In the meantime, cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).
Adding baking soda to meat maintains moisture by stopping the proteins from binding too fast (which dries out the meat).
To do this, mix a ¼ teaspoon of baking soda with a tablespoon of water. Combine well and then mix it into the meat before cooking.
TIPS
- Seasoning the meat with salt and pepper adds an extra kick of flavor which is key to speeding up the cooking time of this sauce.
- Make this sauce your own by adding whatever fresh or dried herbs of your choice or even some red wine which can be added and cooked down before adding the tomatoes.
- When adding the dried oregano, try rubbing it between your palms to release maximum flavor.
- Use good quality tomatoes w hen shopping for ingredients – don't skimp, the better quality the tomatoes, the better the sauce will be.
- If you have the time, simmering the sauce for longer will add a deeper flavor.
- For extra depth of flavor, add a half cup of the wine of your choice before adding the tomatoes
- To fix bitter sauce, add 1/8 teaspoon of baking soda or a 1/2 teaspoon of sugar to the sauce at a time (tasting between additions) until the acidity dissipates.
Calories: 487 kcal (24%) | Carbohydrates: 46 g (15%) | Protein: 30 g (60%) | Fat: 19 g (29%) | Saturated Fat: 5 g (31%) | Cholesterol: 73 mg (24%) | Sodium: 80 mg (3%) | Potassium: 539 mg (15%) | Fiber: 2 g (8%) | Sugar: 2 g (2%) | Vitamin A: 20 IU | Vitamin C: 3.1 mg (4%) | Calcium: 44 mg (4%) | Iron: 3.5 mg (19%)
Nutritional Data Disclaimer
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Update Notes:This post was originally published on Feb 2, 2015, but was republished with step by step instructions, new photos, tips, FAQs and a video in August of 2018.
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