Spaghetti Bolognese 🍝 (1 person)

Spaghetti Bolognese 🍝 (1 person)

Experience the Flavors of Italy with Our Homemade Spaghetti Bolognese Recipe 🇮🇹

This comforting classic channels the spirit of Bologna: a gently simmered ragù built on a soft, sweet soffritto and well-browned meat. Even in a single‑serving version, a few small techniques make it taste slow‑cooked—patience with the vegetables, a proper sizzle on the meat, and a short, cozy simmer to marry the flavors.

History & cultural background

Born in Bologna, ragù alla bolognese is a slow‑cooked meat sauce traditionally paired with tagliatelle. This streamlined portion keeps the spirit—and the flavor—alive for a quick solo dinner.

Ingredients for 1 person

  • 1/4 lb ground beef (or a mix of beef and pork for depth) 🥩
  • 1/4 large onion, finely chopped 🧅
  • 1/2 clove garlic, minced 🧄
  • 1/4 carrot, finely grated 🥕
  • 1/4 celery stalk, finely chopped 🌿
  • 1/4 can (about 7 oz) crushed tomatoes 🍅
  • 2 tbsp red wine (optional) 🍷
  • 1/2 tbsp tomato paste 🍅
  • 1/4 tsp dried oregano 🌿
  • 1/4 tsp dried basil 🌿
  • Salt & freshly ground black pepper 🧂
  • Pinch of fresh parsley, chopped 🌱
  • 1/4 lb spaghetti 🍝
  • Grated Parmesan, for serving 🧀

Step-by-step Instructions

  1. Cook the pasta
  • Bring a pot of well‑salted water to a boil. Cook spaghetti until al dente. Reserve 1/3 cup pasta water; drain.
  1. Build the soffritto (5–6 minutes)
  • Heat a film of olive oil in a skillet over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until soft and sweet‑smelling, 4–5 minutes. Stir in garlic; cook 30 seconds until fragrant.
  1. Brown the meat (4–5 minutes)
  • Push the veg to the edges; add beef to the center. Season with salt and pepper. Let it sear undisturbed for 1–2 minutes, then crumble and cook until no longer pink with browned bits forming.
  1. Build the sauce (20–30 minutes, more if you have time)
  • Stir in tomato paste; cook 1 minute to caramelize. Deglaze with red wine, scraping up the fond; reduce by half (1–2 minutes).
  • Add crushed tomatoes, oregano, and basil. Reduce to a gentle simmer and cook 20–30 minutes, stirring occasionally, until thick and saucy. Add a splash of water if it gets too tight.
  1. Finish the pasta (1–2 minutes)
  • Toss spaghetti with the ragù in the skillet, adding splashes of reserved pasta water to help the sauce cling. Taste and adjust salt and pepper. Off heat, fold in parsley and a small knob of butter (optional) for sheen.

Serve hot with a shower of Parmesan and extra black pepper.

Chef tips & storage 💡

  • Softer = sweeter: Take your time with the soffritto for depth of flavor.
  • Simmer longer if you can: Even 10 extra minutes adds complexity.
  • Pasta water magic: It emulsifies the sauce so it hugs every strand.
  • Storage: Sauce keeps 4 days in the fridge or 2 months in the freezer. Cook pasta fresh when serving.

Fun facts 🧠

  • In Bologna, ragù is more sauce‑to‑pasta than pasta‑to‑sauce—aim for balance, not drowning.
  • Tagliatelle is the classic pairing, but spaghetti is the global weeknight favorite.

Serving suggestions 🍽️

  • Grate Parmigiano‑Reggiano at the table and finish with a drizzle of extra‑virgin olive oil.
  • Pair with a simple arugula salad and a glass of Sangiovese.
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