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Classic Spaghetti Bolognese with Parmesan & Basil.

  • 2 medium
  • 2 sticks
  • 2 (14.5 oz) cans
    diced tomatoes
  • 1 small pkg
    fresh basil
  • 4 cloves
  • 1 ½ lb
    lean ground beef
  • 1 oz
    Parmesan cheese
  • 10 oz
    spaghetti pasta
  • 1 medium
    yellow onion
    black pepper
    crushed red pepper
    extra virgin olive oil
    Italian seasoning
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 14 cups water
    2 tbsp salt
    10 oz (1 quarter coin = 2 oz) spaghetti pasta
  • 2
    Wash and dry carrot, celery, and basil. Small dice carrot and celery. Pick basil leaves off the stems and thinly slice into ribbons. Transfer to a plate.
    2 carrots
    2 sticks celery
    1 small pkg fresh basil
  • 3
    Heat a sauté pan over medium heat.
  • 4
    Peel and mince onion and garlic.
    1 medium yellow onion
    4 cloves garlic
  • 5
    Coat bottom of pan with oil. Add onion, garlic, carrot, celery, and crushed red pepper. Stirring frequently, cook until softened, 5-6 minutes.
    1 tbsp extra virgin olive oil
    ¼ tsp crushed red pepper
  • 6
    Increase heat to medium-high and add beef. Breaking apart with a spoon, cook until browned and crumbly, 3-4 minutes.
    1 ½ lb lean ground beef
  • 7
    Add tomatoes, ½ of the basil (save the rest for garnishing), Italian seasoning, salt, and pepper. Stir and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 10 minutes.
    2 (14.5 oz) cans diced tomatoes
    1 tsp Italian seasoning
    ½ tsp salt
    ¼ tsp pepper
  • 8
    Grate or shave ¼ cup of Parmesan.
    1 oz Parmesan cheese
  • 9
    Drain pasta, return to pot, and drizzle with a little olive oil to prevent sticking.
  • 10
    To serve, place pasta in a shallow bowl or plate and top with bolognese sauce. Sprinkle with Parmesan and garnish with remaining basil. Enjoy!