Spaghetti bolognese

• 400 g spaghetti
• 500 g lean ground beef
• 1 yellow onionfinely diced
• 4 garlic clovesminced
• 2 tbs tomato paste
• 1 can canned crushed tomatoes800g can
• 1 tbs store-bought Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbs olive oil
• 2 tsp kosher salt
• ½ tsp black pepperfreshly ground

1. 1

   Bring a large pot of heavily salted water to a boil over high heat — this will take about 10-15 minutes, so start it now and let it run in the background while you make the sauce.

2. 2

   Heat 1 tbs of olive oil in a Dutch oven over medium-high heat. Add the diced yellow onion and cook, stirring occasionally, until softened and lightly golden at the edges, about 4-5 minutes.

   Tip: Don't rush the onion — getting a little color here adds sweetness and depth to the sauce.

3. 3

   Add the minced garlic cloves and cook for 30 seconds until fragrant, then push everything to the sides and add the 500g of lean ground beef to the center. Break it up with a wooden spoon and cook, stirring occasionally, until no pink remains and it starts to brown, about 5-6 minutes.

   Tip: Let the beef sit undisturbed for a minute at a time to get some browning — that's flavor.

4. 4

   Stir in the 2 tbs of tomato paste, 1 tsp of dried oregano, and 1 tsp of dried basil. Cook for 1-2 minutes, stirring constantly, until the paste darkens slightly and smells rich and toasty.

   Tip: Cooking the tomato paste briefly removes its raw, tinny edge and makes the whole sauce taste deeper.

5. 5

   Pour in the 800g can of crushed tomatoes and 1 tbs of Worcestershire sauce. Season with 1.5 tsp of kosher salt and 0.5 tsp of black pepper. Stir everything together, bring to a gentle bubble, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring every few minutes, until the sauce thickens and darkens. If it gets too thick, stir in up to 60ml of water to loosen.

   Tip: The sauce is ready when it holds its shape on a spoon and isn't watery — it should look glossy and thick.

6. 6

   While the sauce simmers, cook the 400g of spaghetti in the boiling salted water according to package directions until al dente. Before draining, scoop out about 120ml of pasta water and set it aside, then drain the spaghetti through a colander.

   Tip: That starchy pasta water is liquid gold — it helps the sauce cling to every strand if the sauce needs loosening.

7. 7

   Add the drained spaghetti directly to the Dutch oven with the bolognese sauce. Toss vigorously over medium-low heat for 1-2 minutes, adding a splash of reserved pasta water as needed, until the sauce coats every strand. Taste and add the remaining 0.5 tsp of kosher salt if needed. Divide among bowls and serve immediately.

   Tip: Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat in a pan with a splash of water to loosen the sauce.

• Dutch oven (4-liter (4-quart))
• pot (6-liter (6-quart))
• colander
• cutting board
• wooden spoon

Per serving

Nutritional values are estimates only.