BOLOGNESE
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Ingredients
Cooking Process
Recipe Note
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Steps
Place the beef in a large saucepan and cook it over medium heat. As it cooks, use a spoon or spatula to crumble the beef into small pieces. Sprinkle salt over the beef and continue cooking for about 5 minutes, until the beef is lightly browned. Once done, transfer the cooked beef to a plate.
Heat the oil in the same saucepan over medium heat. Once the oil is hot, add the onion, carrot, and zucchini. Cook these vegetables for 5 minutes, or until they begin to soften. Then, add the mushrooms and garlic and cook for an additional 1 minute, until the garlic is fragrant.
Add the lentils, tomatoes, tomato paste, milk, wine (or broth), black pepper, pepper flakes, and water to the saucepan. Cover the saucepan and let the mixture simmer for 20 minutes, or until the sauce has thickened.
While the sauce is simmering, fill a large pot with water and bring it to a boil over high heat. Once the water is boiling, add the pasta and cook it according to the instructions on the package. Once the pasta is cooked, drain it in a colander and drizzle a little oil over it to prevent the pasta from sticking together.
Add the cooked beef back to the saucepan with the lentils and vegetables. If you find the sauce too thick, you can add more water to thin it out as desired.
To serve, divide the cooked spaghetti among serving dishes. Ladle the Bolognese sauce over the spaghetti and top it with Parmesan cheese and parsley.
Nutrition
Per serving (2 servings)
126
Calories
7g
Protein
17g
Carbs
3g
Fat
65mg
Sodium
Quick Answers
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this Bolognese recipe make?
This recipe makes 8 servings. It's a great amount for a family dinner or to have leftovers.
Can I substitute the dry white wine in this recipe?
Yes, you can substitute the dry white wine with broth. This will still add flavor to the dish.
What are the allergens in this Bolognese recipe?
The allergens in this recipe are dairy and wheat/gluten, mainly from the milk and whole grain spaghetti.
How long does it take to make this Bolognese?
The total time to make this recipe is 45 minutes, which includes cooking the beef, vegetables, and pasta.
Is this Bolognese recipe difficult to make?
This recipe has an easy difficulty level, making it suitable for home cooks of all skill levels.
Can I use other types of pasta for this recipe?
Yes, you can use any pasta of your choice instead of whole grain spaghetti, as noted in the ingredients.
Substitutions
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Substitutions
ground beef
ground turkey, ground chicken, tofu crumbles
Ground turkey and chicken are leaner proteins and will have a slightly different flavor compared to beef. Tofu crumbles are a vegetarian option, but they have a softer texture and may need additional seasonings to mimic the beef flavor.
whole milk
almond milk, soy milk, coconut milk
Almond milk is low - fat and has a mild flavor. Soy milk has a higher protein content and a slightly nutty taste. Coconut milk adds a rich, tropical flavor to the sauce, but it is higher in fat.
dry white wine
dry white vermouth, chicken broth, vegetable broth
Dry white vermouth has a similar flavor profile to white wine and can add a bit of complexity. Chicken or vegetable broth will add moisture and flavor, but they won't have the same alcohol - related flavor as wine.
onion
shallots, leeks
Shallots have a milder and sweeter flavor compared to onions. Leeks have a more delicate onion - like flavor and a slightly different texture. Both can be used in the same quantity as onions.
carrot
sweet potato, butternut squash
Sweet potato and butternut squash are sweeter than carrots. They also take a bit longer to cook, so you may need to adjust the cooking time in step 2.
zucchini
yellow squash, eggplant
Yellow squash has a similar texture and flavor to zucchini. Eggplant has a more substantial texture and a unique flavor; it may absorb more oil during cooking.
shredded (presumably cheese)
Pecorino Romano, Grana Padano
Pecorino Romano is a hard, salty cheese with a sharp flavor. Grana Padano is a bit milder in flavor compared to Parmesan. Both can be used as a topping in the same quantity.
whole grain spaghetti
brown rice pasta, quinoa pasta
Brown rice pasta and quinoa pasta are gluten - free options. They may have a slightly different texture compared to wheat - based pasta, and the cooking time may vary, so follow the package instructions.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftover Bolognese sauce and cooked pasta separately in airtight containers in the fridge for up to 3 - 4 days.
Freezer
The Bolognese sauce can be frozen for up to 3 months. Cooked pasta doesn't freeze well, so it's best to cook fresh pasta when reheating.
Storage Tips
- • Let the sauce and pasta cool to room temperature before storing to prevent condensation in the containers.
- • Label the containers with the date for easy tracking.
Reheating Tips
- • Reheat the Bolognese sauce on the stovetop over low - medium heat, stirring occasionally to prevent sticking and ensure even heating.
- • To reheat cooked pasta, briefly soak it in hot water or steam it to avoid drying out. Then combine with the reheated sauce.
Safety Notes
- • Always reheat the sauce to a boiling point to ensure food safety.
- • Don't refreeze previously frozen sauce.
Troubleshooting
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Troubleshooting
The ground beef is not fully cooked or browned after 5 minutes.
Likely cause: The heat may be too low, or the beef pieces are too large.
Increase the heat slightly and continue cooking, using the spoon or spatula to break the beef into smaller pieces. Keep cooking until the beef is lightly browned.
The vegetables in step 2 are not softening after 5 minutes.
Likely cause: The heat is too low or the vegetables are not chopped finely enough.
Raise the heat to medium - high and continue cooking. If the vegetables are still not softening, check if they need to be chopped smaller and then continue cooking.
The garlic burns while cooking in step 2.
Likely cause: The heat is too high, and garlic cooks quickly.
Immediately remove the saucepan from the heat and transfer the garlic and mushrooms to a separate bowl. Discard the burned garlic and use fresh minced garlic to finish cooking the dish.
The sauce does not thicken after 20 minutes of simmering in step 3.
Likely cause: There may be too much liquid in the saucepan, or the heat is too low.
Uncover the saucepan and increase the heat to medium - high to allow more liquid to evaporate. Stir the sauce occasionally to prevent burning.
The pasta is overcooked and mushy.
Likely cause: The pasta was cooked for too long or the water was boiling too vigorously.
Next time, set a timer according to the package instructions and reduce the heat to a gentle boil. If the pasta is already overcooked, you can try using it in a pasta bake or another dish where the texture is less of an issue.
The sauce is too thick after adding the cooked beef in step 5.
Likely cause: Too much liquid evaporated during simmering, or not enough water was added initially.
Add small amounts of water to the saucepan and stir well until the sauce reaches the desired consistency.
The dish tastes bland.
Likely cause: Not enough salt, pepper, or other seasonings were added.
Taste the sauce and add more fine sea salt, black pepper, or red pepper flakes as needed. You can also add a bit more fresh parsley for extra flavor.