Spaghetti Bolognese

Here’s a recipe for Spaghetti Bolognese, with instructions and a calorie counter:

Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente (about 8-10 minutes).
- Drain the pasta and set aside.
Prepare the Bolognese Sauce:
- Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
- Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
- Season the beef mixture with salt, pepper, oregano, basil, and the bay leaf.
- Add the tomato paste and stir to combine. Let it cook for about 2 minutes to deepen the flavor.
- Pour in the diced tomatoes, beef broth, and red wine (if using). Stir well.
- Reduce the heat to low and let the sauce simmer uncovered for 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors will meld together. Remove the bay leaf before serving.
Combine and Serve:
- Toss the cooked spaghetti with the Bolognese sauce in the skillet or serve the sauce over the pasta in bowls.
- Top with freshly grated Parmesan cheese and garnish with fresh parsley if desired.

To make the sauce richer, you can add a splash of milk or cream toward the end of cooking.
For extra flavor, try adding a few finely chopped mushrooms or pancetta.
The red wine adds depth, but you can substitute it with more beef broth if you prefer not to use wine.