The Spaghetti Bolognese 

There’s a reason this is the Spaghetti Bolognese.  If you’ve never had it, the time is now. Ironically, this Italian takes me back to Deutschland. You could find this dish at any restaurant in Germany, Italian or not. There’s just something comforting about it that fills you up with a warm, somehow creamy goodness. As the Italians would says, this spaghetti is Delicioso!

Servings: 8


  • 1/4 cup olive oil
  • 1 med. onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1lb ground chuck beef
  • 1 28oz can crushed tomatoes
  • Red wine, to taste (optional)
  • 1/4 cup Italian parsley, chopped
  • Fresh or dried basil, to taste
  • Salt and pepper, to taste
  • 1/4 cup shredded Parmesan
  • 1lb spaghetti, cooked according to package directions


  1. Heat oil in skillet. Add the garlic and onions and sauté at medium-heat for about 8 minutes, until the onions are soft.
  2. Add the celery and carrots and sauté for 5 more minutes.
  3. Raise the heat to high and add the beef, cooking it until it is no longer pink. Drain some of the fat and add a splash of red wine, if desired.
  4. Reduce the heat to low and add the tomatoes, parsley, and basil. Simmer for about 30 minutes to allow the sauce to thicken.
  5. Season with salt and pepper and sprinkle in the cheese. 
  6. Stir in the spaghetti and you’re done. Delicioso!

Nutrition Information

  • Calories: 388
  • Fat: 17g
  • Carbohydrates: 43g 
  • Sugar: 3g
  • Fiber: 2g
  • Protein: 18g

*Recipe adapted from Giada De Laurentiis. Here’s the link:


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