Summer Spaghetti Bolognese
Rich ground beef and earthy mushrooms in a bright, tangy tomato sauce tossed with spaghetti and finished with fresh herbs, briny olives, and Parmesan. This 30-minute summer pasta is the perfect warm-weather dinner!
Ingredients
- 1 pound spaghetti, we use Delallo Foods brand
- 4 cups sliced cremini mushroom
- 1 large carrot, grated
- 1 pound ground beef
- ¼ cup olive oil
- 2 Tbsp garlic
- 1 tsp chili flakes
- ½ Tbsp oregano
- ½ cup dry white wine
- 6 oz tomato paste
- 1 Tbsp sugar
- ½ lemon, juiced
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh tarragon
- Salt and pepper to taste
Garnish the dish:
- ½ cup Kalamata olives, sliced
- 2 cups sliced cherry tomatoes
- ½ cup freshly grated Parmesan cheese
- Fresh thyme
- Fresh basil
- Lemon zest
Instructions
- Bring a large pot of water to a boil, add in about 1/4 c of salt, then add in the pasta. When the water comes back up to a boil, begin the timer for about 7 minutes—this will cook the pasta al dente. Remove from heat, drain noodles, then place back in pot with a cover to keep warm—do not add oil.
- Coat the bottom of a large skillet with olive oil. Heat oil on medium, then, when oil is hot, add in the mushrooms. Allow mushrooms to brown for about 4-5 minutes, then add in the grated carrot, garlic, oregano, tarragon, beef, chili, salt, and pepper. Brown the beef for about 5 minutes.
- Next, add in tomato paste, and sugar. Stir until paste is evenly dispersed, then add in the pasta, wine, vinegar, and lemon juice. Allow to simmer for 10 minutes.
- Mix beef and pasta together and serve warm.
- Garnish with kalamata olives, cherry tomatoes, basil, thyme, and lemon zest. Serve with fresh Parmesan cheese!
Notes
Sandy’s tips:
- Use your favorite pasta!
- Cook the pasta al dente. This is the secret to a good bolognese recipe. And a quality pasta is everything!
- Play around with summer ingredients, like fresh herbs, tomatoes, kalamata olives, and lemon zest.
- Grate your own Parmesan: Pre-grated cheese doesn't melt as smoothly. Buy a block and grate it fresh for the best flavor and texture.
- Make ahead: The sauce can be made up to 2 days in advance and stored in the refrigerator. Cook the pasta fresh just before serving for the best texture.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Nutrition Facts
Calories: 463kcal, Carbohydrates: 55g, Protein: 22g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 525mg, Potassium: 864mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2033IU, Vitamin C: 19mg, Calcium: 156mg, Iron: 4mg