Spaghetti with Best ever Bolognese Sauce

A good old favourite and a giveaway!


1-1/2 lbs. 85 percent lean ground beef chuck
1 large onion, chopped (1 cup)
3 cloves garlic, minced
1 Tbsp. white wine vinegar
1 28-oz. can crushed tomatoes
2 tsp sweet basil (dried or fresh)
1 tsp. ground black pepper
1/2 tsp. salt
1 14- to 16-oz. pkg. dried whole wheat, multigrain or regular spaghetti
Grated Parmesan, Romano, or Asiago cheese (optional)
Fresh oregano (optional)


1. In 12-inch skillet brown ground beef, onion, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.
2. Stir in crushed tomatoes, tomato paste, seasoning, pepper, and salt. Bring to boiling. Reduce heat; simmer, uncovered, 10 minutes or until thickened.
3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano. Makes 8 servings.


This makes a perfect marinara sauce, and delicious with some sliced up, grilled sweet & spicy Italian sausages added.

photo: BHG


  1. What a great sauce. I love fresh basil and that would add such a terrific taste to the Bolognese. And of course, Asiago and I are BEST friends! Grin

  2. Lovely..I am sooo hungry now! Thanks Shelle! Cheers!