Italy's national
dish is Ragu
alla Bolognese, also known as
spaghetti Bolognese
Here's
a simple, classic spaghetti recipe with a rich tomato sauce.
You can customize it by adding meat, vegetables, or spices to your liking!
Ingredients:
·
12
oz (340 gram) dried spaghetti
·
2
tablespoons olive oil
·
1
medium onion, finely chopped
·
3
cloves garlic, minced
·
1
can (14.5 oz or 400 g) crushed tomatoes
·
2
tablespoons tomato paste
·
1
teaspoon sugar (optional, to balance the acidity)
·
1
teaspoon dried oregano
·
1
teaspoon dried basil
·
1/4
teaspoon red pepper flakes (optional, for heat)
·
Salt
and freshly ground black pepper, to taste
·
Fresh
basil leaves, chopped (for garnish)
· Grated Parmesan cheese (for serving)
Instructions:
Cook the spaghetti:
Bring
a large pot of salted water to a boil.
Add
the spaghetti and cook according to package directions until al dente.
Reserve
1 cup of the pasta cooking water, then drain the spaghetti and set aside. Heat
the olive oil in a large skillet or saucepan over medium heat.
Add
the chopped onion and sauté for 5 to 7 minutes, or until soft and translucent. Add
the minced garlic and cook for 1 minute, stirring often, until fragrant.
Add
the crushed tomatoes, tomato paste, sugar (if using), oregano, basil, red pepper
flakes (if using), salt, and pepper.
Stir well.
Bring
the sauce to a boil and cook for 15 to 20 minutes, stirring occasionally.
Add a
splash of the pasta cooking water if the sauce becomes too thick.
Add
the cooked spaghetti to the sauce and toss to coat evenly.
If
necessary, add a little of the pasta cooking water to loosen the sauce.
Serve:
Place
the spaghetti among plates or bowls.
Garnish with fresh basil and a generous sprinkling of grated Parmesan cheese.
Optional Add-Ins:
Meat:
Brown ground beef, pork, or sausage and add to the sauce before simmering.
Vegetables:
Add chopped bell peppers, mushrooms, or zucchini for extra nutritional value.
Herbs:
Use fresh oregano and basil for a lively flavor.
Enjoy this comforting and delicious dish!
