The GüdDish Spaghetti Bolognese

We studied 45 recipes from around the world and combined the most exquisite 8. Then we built the BEST!

Spaghetti Bolognese. The GüdDish.

Serves 4–6 · 20–25 min prep · 95–110 min total · 4 steps

Ingredients

Ingredients for Spaghetti Bolognese

Sauce

  • 1 lb ground beef
  • 1/2 cup grated Parmesan
  • 2 garlic cloves, minced
  • 1 yellow onion, finely chopped
  • 1 (28 oz) can crushed tomatoes
  • 1 carrot, finely chopped
  • 2 tbs olive oil
  • 1/2 cup dry red wine
  • 1 bay leaf
  • 1 tsp ground black pepper
  • 1 1/2 tsp kosher salt, plus more for the pasta water

Pasta

  • 1 lb spaghetti

What the best recipes taught us

  • Soften the vegetables before you add the beef. Soft onion and carrot are the base of the sauce.
  • Let the wine cook down. Cooking the wine off leaves its flavor in the sauce.

Method

  1. 1
    Onion and carrot softening in olive oil
    2tbsolive oil
    1yellow onion, finely chopped
    1carrot, finely chopped
    2garlic cloves, minced

    Heat the olive oil in a wide pot over medium heat.

    Add the onion and carrot. Cook until soft, 8 to 10 minutes.

    Add the garlic and stir 30 seconds.

  2. 2
    Beef ragù simmering with tomatoes and wine
    1lbsground beef
    1/2cdry red wine
    1can crushed tomatoes
    1bay leaf
    kosher salt for the sauce
    1tspground black pepper

    Add the beef. Break it up and cook until no longer pink and starting to brown.

    Pour in the wine. Scrape the bottom of the pot. Simmer until the wine has mostly reduced, 3 to 5 minutes.

    Add the crushed tomatoes, the bay leaf, salt, and pepper.

    Keep a gentle simmer, partly covered, 45 to 60 minutes, until the sauce is thick. Stir now and then so it does not stick. Salt to taste.

  3. 3
    Spaghetti boiling in salted water
    1lbsspaghetti
    kosher salt for the pasta water

    Meanwhile, bring a large pot of water to a boil and salt it generously.

    Add the spaghetti to the boiling water and cook until just shy of done. Scoop out 1/2 cup of the pasta water, then drain.

  4. 4
    Spaghetti tossed in bolognese
    1/2cgrated Parmesan

    Pull out the bay leaf.

    Add the drained spaghetti to the sauce with a splash of the pasta water. Toss until coated.

    Take the pot off the heat. Add the Parmesan and toss once more. Serve warm.