Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Step 2: Heat olive oil in a large skillet or saucepan over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5 minutes.

Step 3: Stir in the garlic and cook for 1 minute until fragrant.

Step 4: Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if necessary.

Step 5: Stir in the tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper.

Step 6: Pour in the beef broth and simmer the sauce over low heat for 20 to 25 minutes, stirring occasionally.

Step 7: Stir in the milk or heavy cream and Parmesan cheese for a smoother, richer sauce.

Step 8: Add the cooked spaghetti to the sauce and toss until fully coated. If needed, add a little reserved pasta water to loosen the sauce.

Step 9: Serve hot with extra Parmesan cheese and freshly chopped parsley or basil on top.

Storage and Reheating Tips

Store leftover Spaghetti Bolognese in an airtight container in the refrigerator for up to 4 days.

To freeze, place cooled pasta and sauce in freezer-safe containers for up to 3 months.

Reheat in a skillet over medium-low heat with a splash of water or broth until warmed through.

You can also microwave individual portions in 30-second intervals, stirring between each interval for even heating.