The ultimate classic Italian Spaghetti Bolognese featuring a rich, slow-simmered meaty tomato sauce tossed with perfectly al dente pasta.
Boil a large pot of salted water. Add the spaghetti and cook until al dente (about 8-10 minutes). Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
Add the ground beef to the pan. Cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
Stir in the tomato paste and crushed tomatoes. Reduce the heat and let it simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper.
Plate the cooked spaghetti, spoon a generous amount of Bolognese sauce over the top. Garnish heavily with grated Parmesan cheese and fresh parsley.
Q: How can I make the sauce richer?
A: Simmering the sauce on low heat for 1-2 hours will deeply intensify the flavors.
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