Classic Italian spaghetti bolognese with a rich sauce made by slow-cooking minced meat with tomatoes and vegetables. With its rich meat sauce and al dente pasta, it's a hearty main dish suitable for everyday meals and for guests alike.
Heat the olive oil in a pan and sauté the finely chopped onion, carrot, and garlic over medium heat until softened.
Add the ground meat and sauté over high heat until it releases its juice and browns. Add the tomato paste and stir until its aroma releases.
Add the strained tomatoes, sugar, salt, and black pepper, and once it comes to a boil, lower the heat. Cook, stirring occasionally, until the sauce thickens and releases its oil.
Boil the pasta in plenty of salted water until al dente, reserve a ladle of the cooking water, then drain. Toss the pasta with the sauce, adding the cooking water if needed. Serve with parmesan if desired.
Important: Cooking the red-meat bolognese sauce over low heat for a long time lets the sauce thicken and the flavors deepen. Contains gluten. Binding the sauce to the pasta with a ladle of the cooking water helps the sauce cling to the pasta. The sauce keeps in the fridge for a few days and can be frozen.
Cooking off the liquid from the ground meat over high heat first, then browning it, gives a roasted rather than boiled meat flavor. A pinch of sugar in the sauce balances the tomato's acidity.
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