Spaghetti Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.

	this recipe	typical
liquid	25%	54%
fat	4%	4%
aromatics	38%	34%
sweetener	2%	0%
salt	1%	0%
vegetables and beans	0%	111%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

20 g	1 1/2 tbsp olive oil
6 g	2 garlic cloves (, minced)
150 g	1 onion (, finely chopped (brown, yellow or white))
500 g	1 lb / 500g beef mince (ground beef) (OR half pork, half beef (Note 1))
118 g	1/2 cup (125 ml) dry red wine ((sub water or beef broth/stock))
8 g	2 beef bouillon cubes (, crumbled OR granulated beef bouillon (Note 2))
800 g	800g / 28 oz can crushed tomato ((or tomato passata))
33 g	2 tbsp tomato paste
8 g	2 tsp white sugar (, if needed (Note 3))
11 g	2 tsp Worcestershire sauce
2 g	2 dried bay leaves
2 g	2 sprigs fresh thyme ((or 1/2 tsp dried thyme or oregano))
4 g	3/4 tsp cooking salt (kosher salt)
1 g	1/2 tsp black pepper
400 g	400 g / 13 oz spaghetti (, dried)
	Parmesan cheese (and finely chopped parsley (optional))

Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Love this recipe - the stock cubes and Worcestershire sauce are game changers. For people who have tried the slow cooker version, any tips on reducing liquid? I ended up simmering it over night (it’s so yummy but that feels like way too long) because I couldn’” — a cook, 5.0★

“Nagi, this is hands-down a brilliant recipe. I have made it both "quick" on a Tuesday night as well as "low and slow" on a weekend. Both versions are delicious. Thank you. Regardless of its authenticity as a bolognese, it is simply tasty and that's what food s” — a cook, 5.0★