Quick Spaghetti Bolognese with Ground Beef

Ingredients

• 300 g (about 10½ oz) dried spaghetti
• 400 g (about 14 oz) ground beef
• 1 can (340 g / 12 oz) tomato sauce
• 1 medium onion, chopped (about 100 g)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon kosher salt (for the pasta water)
• 1/2 teaspoon ground black pepper
• 500 ml (about 2 cups) water (adjust as needed to cook the pasta)
• 2 tablespoons grated Parmesan, for serving
• 1 tablespoon butter (optional, for shine)

Instructions

1. Heat a large pot of water. When it boils, add 1 tablespoon salt and cook the spaghetti according to the package time until al dente.
2. While the pasta cooks, heat the olive oil in a wide skillet over medium-high heat and sauté the onion until translucent, about 2–3 minutes.
3. Add the minced garlic and cook another 30 seconds until fragrant, being careful not to burn it.
4. Add the ground beef, break up any large pieces with a spoon, and brown well until no longer pink, about 5–6 minutes.
5. Pour the tomato sauce into the meat, season with black pepper, and stir. Simmer over low heat for 6–8 minutes to deepen the flavor and reduce slightly.
6. Taste and adjust salt if needed. If the sauce tastes too acidic, add a small pinch of sugar (optional).
7. Drain the spaghetti, reserving a little of the cooking water. Toss the pasta into the skillet with the sauce; if needed, add 2–3 tablespoons of the reserved pasta water to loosen the sauce.
8. Finish with the butter to give the sauce a glossy finish and stir well. Serve immediately topped with grated Parmesan.

Tips

• Cook the pasta for the package time and finish combining it with the sauce in the skillet to better marry the flavors.
• Reserve some pasta cooking water to adjust the sauce consistency without diluting flavor.
• To save time, use pre-seasoned ground beef or a good-quality canned tomato sauce — the sauce quality makes a big difference.

Variations

• Stir in finely grated carrot with the meat for extra sweetness and texture without adding much time.
• Swap half the beef for coarsely ground spicy sausage for a bolder flavor (remove casing and brown well).

FAQ