- 1 1/2 tbsp olive oil
- 2 garlic cloves (minced)
- 1 onion (finely chopped)
- 1 lb ground beef mince (or half pork, half beef)
- 1/2 cup dry red wine (or sub with water or beef broth/stock)
- 2 beef bouillon cubes (crumbled )
- 28 oz can crushed tomato
- 2 tbsp tomato paste
- 2 tsp sugar
- 2 tsp Worcestershire sauce
- 3 dried bay leaves
- 1/4 tsp dried thyme (or 1/2 tsp dried oregano)
- salt and pepper
- 13 oz spaghetti
- Parmesan cheese
- parsley or basil (finely chopped)
- Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 5 minutes or until light golden and softened.
- Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Add red wine. Bring to simmer and cook for 2 minutes, scraping the bottom of the pot, until the alcohol smell is gone.
- Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently.
- Cook for 20-30 minutes, adding water if the sauce gets too thick for your taste. Stir occasionally. Adjust salt and pepper to taste right at the end.
- The flavors in a wine will become more concentrated as they cook. Choose a medium bodied, dry red wine such as a Merlot, Pinot Noir or Chianti.
- If you don't want to use red wine substitute it with beef broth.
This family recipe makes enough to freeze any left overs for any emergency dinner situations, or enough for the next day. Just boil up some more pasta and you have a restaurant quality meal two days in a row. Nobody ever says no to a good comforting bowl of Spaghetti Bolognese.