Spaghetti Bolognese
Ingredients
For the Bolognese sauce
Olive oil – 2 Tbsp
Small white onion (finely chopped) – 1 piece
Garlic (chopped) – 2 cloves
Carrot (finely chopped, 1 mm × 1 mm) – 1 medium
Celery (finely chopped, 1 mm × 1 mm) – 1 stalk
Ground beef – 1 lb
Kikkoman Standard Soy Sauce – 2 tsp
Ground black pepper – ½ tsp
Dried oregano – 1 tsp
Dried basil – 1 tsp
Red pepper flakes – ¼ tsp
Tomato paste – 2 Tbsp
Crushed tomatoes (canned) – 14.5 oz
Beef broth – ½ cup
Kikkoman Worcestershire Sauce – 1 tsp
Bay leaf – 1 piece
Whole milk – ½ cup
For the pasta
Spaghetti noodles – 12 oz
Salt – 2 Tbsp
Water – 3 L
For serving
Parmesan cheese (grated) – for garnish
Fresh basil (chopped) – for garnish
Preparation
Heat olive oil in a large saucepan over medium heat.
Sauté onion, garlic, celery, and carrot for about 2 minutes until aromatic.
Add ground beef and cook until browned. Drain excess fat if necessary.
Add salt, pepper, oregano, basil, and red pepper flakes.
Stir in tomato paste and cook for 1 minute to deepen flavor.
Pour in crushed tomatoes, beef broth, Worcestershire sauce, and add the bay leaf.
Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally.
Stir in milk and simmer for another 5 minutes.
Taste and adjust seasoning if necessary. Set aside.
Bring a large pot of salted water to a boil.
Cook spaghetti according to package directions until al dente.
Drain and toss lightly with oil to prevent sticking.
Remove the bay leaf from the sauce.
Toss pasta with Bolognese sauce or serve sauce over the top.
Garnish with grated Parmesan and fresh basil.
