Wholesome Homemade Spaghetti Bolognese
Easy homemade Spaghetti Bolognese recipe with lean beef, whole wheat pasta & fresh vegetables. Ready in 65 minutes. Perfect weeknight Italian dinner.
Ingredients
- 1.25 pounds lean ground beef (90% lean)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, diced into small pieces
- 1 celery stalk, diced
- 4 cloves fresh garlic, minced
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed San Marzano tomatoes
- 0.75 cup dry red wine
- 0.5 cup low-sodium beef broth
- 0.25 cup whole milk
- 1 pound whole wheat spaghetti
- 1 bay leaf
- 1.5 teaspoons dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly cracked black pepper
- 0.5 teaspoon granulated sugar (optional, to balance acidity)
- 0.5 cup freshly grated Parmigiano-Reggiano cheese for serving
Instructions
- 1
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- 2
Add the ground beef to the hot oil and break it apart with a wooden spoon, cooking until deeply browned and no pink remains, about 8-10 minutes, then transfer to a plate.
- 3
Pour off all but 1 tablespoon of the rendered beef fat from the pot, then add the remaining 1 tablespoon of fresh olive oil.
- 4
Add the diced onion, carrot, and celery to the pot and sauté over medium heat, stirring occasionally, until the vegetables soften and become translucent, approximately 6-8 minutes.
- 5
Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
- 6
Increase heat to medium and stir in the tomato paste, coating all the vegetables evenly, and cook for 2-3 minutes to deepen its flavor.
- 7
Pour in the red wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot, then simmer until the liquid reduces by half, about 3-4 minutes.
- 8
Return the browned ground beef to the pot and add the canned tomatoes, beef broth, bay leaf, oregano, salt, and pepper.
- 9
Bring the mixture to a gentle simmer over medium-low heat, then reduce to low and let it cook uncovered for 30-40 minutes, stirring occasionally, until the sauce thickens and flavors meld beautifully.
- 10
While the sauce simmers, bring a large pot of salted water to a rolling boil and cook the whole wheat spaghetti according to package directions, reducing the cooking time by 1-2 minutes for a firmer texture.
- 11
Drain the pasta in a colander, reserving about 1 cup of the starchy pasta water.
- 12
Stir the milk into the finished sauce and taste carefully, adjusting seasoning with additional salt, pepper, or a pinch of sugar if the tomatoes taste too acidic.
- 13
If the sauce seems too thick, add a splash of the reserved pasta water and stir until you reach the desired consistency.
- 14
Remove the bay leaf and let the sauce rest for 5 minutes to allow the flavors to settle and develop.
- 15
Divide the cooked spaghetti among serving bowls, ladle the Bolognese sauce generously over the top, and finish with a sprinkle of freshly grated Parmigiano-Reggiano cheese.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Whole wheat spaghetti | Lentil or chickpea pasta | Plant-based pasta options provide significantly more protein and fiber, supporting better blood sugar control and gut health with prebiotic benefits |
| Lean ground beef | Ground turkey or grass-fed beef | Turkey reduces saturated fat content while grass-fed beef offers higher omega-3 fatty acids and reduced inflammatory markers compared to conventional beef |
| Whole milk | Full-fat Greek yogurt or cashew cream | Greek yogurt adds beneficial probiotics for gut health and creaminess without dairy lactose, while cashew cream provides anti-inflammatory monounsaturated fats |
| Canned tomatoes | Fresh tomato puree from ripe heirloom tomatoes (when in season) | Fresh tomatoes contain heat-sensitive compounds and beneficial polyphenols that support anti-inflammatory response and gut microbiome diversity |
| Red wine | Low-sodium vegetable broth with 1 tablespoon balsamic vinegar | This combination reduces alcohol and provides similar depth while keeping sodium lower and adding beneficial vinegar compounds that aid digestion |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 598 |
| Total Fat | 15g |
| Saturated Fat | 4g |
| Cholesterol | 65mg |
| Sodium | 620mg |
| Carbohydrates | 72g |
| Fiber | 8g |
| Sugar | 8g |
| Protein | 42g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
