(serves 5; estimated cost: $15, or $2 per serving)
Ingredients
1 1/2 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 lb ground beef
¾ cup beef broth
Red wine (optional)
28 oz can crushed tomatoes
2 tbsp tomato paste
2 tsp white sugar
2 tsp Worcestershire sauce
2 dried bay leaves
1/2 tsp dried oregano
3/4 tsp cooking salt (kosher salt)
1/2 tsp black pepper
1 box of pasta
Parmesan cheese and finely chopped parsley (optional)
Steps
Heat oil in a large pot or deep skillet over medium-high heat. Add onion and garlic, and cook for 3 minutes or until lightly golden and softened.
Cook beef – Turn the heat up to high and add beef. Cook, breaking it up as you go, until browned.
Reduce wine – Add red wine (or broth). Bring to a simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Simmer – Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
Slow simmer option: If you have the time, this takes the recipe to another level! Add 3/4 cup of water, cover with a lid, and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, and simmer for 20 minutes to thicken the sauce. (Note 6 for slow cooker)
Taste and add more salt if desired. Serve over spaghetti – though if you have the time, I recommend tossing the sauce and pasta per step below.
TOSSING SAUCE AND SPAGHETTI
Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
Add pasta to the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 – 2 minutes, or until the spaghetti turns red and the sauce thickens.
Divide between bowls. Garnish with parmesan and parsley if desired.