Ah, summertime! A season that calls for vibrant flavors and fresh produce, don't you agree? That's exactly why I've come up with this Summery Spaghetti Bolognese recipe. I've taken the rich and comforting classic Bolognese sauce and given it a lighter, brighter twist. You'll find the usual suspects—ground beef, tomatoes, and aromatic herbs—but I've also thrown in summer veggies like zucchini, red bell peppers, and cherry tomatoes to make the dish burst with color and freshness.
Now, don't let the array of ingredients intimidate you; the process is straightforward and the payoff is huge. Imagine twirling your fork around al dente spaghetti coated with a sauce that's equal parts meaty and veggie-packed, then taking a bite that makes you feel like you're basking in the Italian sun, no matter where you are. Trust me, this is a meal that brings the family together, captures the essence of summer, and leaves everyone asking for seconds. Let's get cooking!
Substitutions for Spaghetti Bolognese
Hello, wonderful home chefs! Sometimes cooking involves a little bit of improvisation, especially when you're missing some ingredients. Don't worry; I've got you covered. Here's an expanded list of substitutions to help you make my Summery Spaghetti Bolognese recipe perfectly tailored to you!
Ground Beef
- Ground Turkey or Chicken: Leaner meats work well and can lighten the dish even more.
- Plant-Based Crumbles: For a vegan or vegetarian option, plant-based crumbles do the trick.
- Lentils: Boiled and drained lentils can also be a wonderful vegetarian alternative.
- Finely Chopped Mushrooms: These can mimic the texture of ground beef quite nicely.
Dry White Wine
- Chicken or Vegetable Broth: Adds depth without the alcohol.
- Apple Juice: For a sweeter undertone.
- White Wine Vinegar: Just a splash can give you the acidity and complexity of wine.
Fresh Vegetables
- Summer Squash: A good substitute for zucchini.
- Eggplant: Provides a different texture and richness.
- Spinach: For a green, healthy twist.
- Kale: Another nutritious alternative that holds up well in the sauce.
Dried Herbs
- Fresh Oregano and Basil: Use these at a 1:3 ratio compared to dried, as fresh herbs are more potent.
- Italian Seasoning: A blend that usually includes the herbs you need.
- Thyme or Rosemary: These can add unique and aromatic flavors.
Sugar
- Honey: A natural sweetener that can offer some floral notes.
- Maple Syrup: Adds a slightly woody sweetness.
- Stevia: A no-calorie option, but use sparingly as it's quite potent.
- Agave Syrup: Another natural option that's vegan-friendly.
Spaghetti
- Fettuccine or Tagliatelle: Wider noodles that hold sauce well.
- Penne or Rigatoni: Short pasta shapes that are good for hearty sauces.
- Gluten-Free Pasta: If you're gluten-sensitive or celiac.
- Zoodles (Zucchini Noodles): For a lower-carb, vegetable-based option.
Parmesan Cheese
- Nutritional Yeast: Provides a cheesy flavor and is dairy-free.
- Pecorino Romano: Sheep's milk cheese, a bit saltier than Parmesan.
- Asiago: Another Italian hard cheese that can work in a pinch.
- Vegan Parmesan: Available in stores, made from a variety of plant-based ingredients.
Tips and Tricks
Hey there, fellow foodies! Making Summery Spaghetti Bolognese is quite straightforward, but there are always a few extra touches that can elevate your dish to restaurant-quality status. Here are some of my tried-and-true tips and tricks to make your experience even better:
Prepping the Ingredients
- Mise en Place: Before starting, get all your ingredients prepped and ready. Trust me, it makes the whole cooking process smoother.
- Uniform Chopping: Try to cut your vegetables in uniform sizes to ensure even cooking.
Cooking the Meat
- Hot Pan, Cold Oil: Heat the pan before you add the oil and meat to ensure it browns properly rather than steams.
- Don’t Overcrowd the Pan: Cook the meat in batches if needed, to make sure it browns evenly.
Sautéing Vegetables
- Onion First: Always sauté the onions before other vegetables, as they take longer to soften.
- Garlic Timing: Add garlic just before your other vegetables; it only needs a couple of minutes to become fragrant. Too long, and it may burn.
The Sauce
- Crush Your Own Tomatoes: If you have the time, try crushing whole canned tomatoes with your hands for a chunkier sauce.
- Simmer Time: Don’t rush the simmering process. The longer you let the sauce simmer, the more the flavors will meld together.
Pasta Cooking
- Salt the Water: Salting the boiling water flavors the pasta from within.
- Al Dente: Cook the pasta until it’s just short of fully done; it will continue to cook a bit in the hot sauce.
- Pasta Water: Save a cup of pasta water before draining. You can use it to adjust the sauce consistency later if needed.
Final Touches
- Fresh Herbs: A sprinkle of freshly chopped basil or parsley can add color and fresh flavor just before serving.
- Cheese Quality: Investing in a higher-quality Parmesan can make a world of difference.
- Rest the Sauce: If you have time, let the sauce rest for about 10-15 minutes after cooking and before serving. This allows the flavors to settle and intensify.
Storing and Reheating
- Cool Before Storing: Always allow your Bolognese sauce to come to room temperature before storing it in the fridge or freezer.
- Reheat Gently: When reheating, do it slowly on the stovetop to maintain the sauce's texture and flavor.
Recipe
Spaghetti Bolognese
Ingredients
- 1 pound ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot grated
- 1 medium zucchini grated
- 1 red bell pepper diced
- 1 cup cherry tomatoes, halved
- 1 can crushed tomatoes
- ½ cup dry white wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1 pound spaghetti
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- In a large pot, bring water to a boil and cook the spaghetti according to the package instructions. Drain the cooked spaghetti using a colander and set aside.
- Heat the skillet or frying pan over medium heat. Add the ground beef and cook until browned and crumbled. Use a wooden spoon to break up the meat as it cooks.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant, approximately 2-3 minutes.
- Stir in the grated carrot, zucchini, and diced red bell pepper. Cook for another 3-4 minutes until the vegetables soften slightly.
- Add the cherry tomatoes, crushed tomatoes, and tomato paste to the skillet. Stir well to combine all the ingredients.
- If using, pour in the white wine and let it simmer for a minute to cook off the alcohol.
- Season the sauce with dried oregano, dried basil, sugar, salt, and black pepper. Stir to incorporate the spices evenly.
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 30 minutes to allow the flavors to meld together. Stir occasionally.
- Once the sauce has thickened and the flavors have developed, remove from heat.
- Serve the cooked spaghetti onto individual plates or bowls. Spoon the Bolognese sauce over the spaghetti, and garnish with fresh basil leaves.
- Sprinkle grated Parmesan cheese on top of each serving.
- Enjoy the summery Spaghetti Bolognese while it's still warm!
Notes
Nutrition
Spaghetti Bolognese - FAQ
Yes, you can substitute ground turkey for ground beef if you prefer a leaner meat option. The cooking time may vary slightly, so be sure to cook the turkey until it is fully cooked through.
The dry white wine adds a subtle depth of flavor to the sauce but is optional. If you prefer not to use alcohol, you can use chicken or vegetable broth as a substitute.
While spaghetti is traditional for Bolognese, you can use other types of pasta such as fettuccine, tagliatelle, or even short pasta like penne. The choice of pasta may slightly alter the dining experience but will still be delicious.
This Spaghetti Bolognese will keep well in the refrigerator for up to 3-4 days when stored in an airtight container. You can reheat it in the microwave or on the stove over low heat.
Yes, the Bolognese sauce can be frozen for up to 3 months in an airtight container. Be sure to let it cool completely before transferring it to the freezer.
This dish pairs wonderfully with a simple green salad, garlic bread, or a glass of red or white wine.
Absolutely, feel free to get creative! Fresh herbs like rosemary or thyme can add a different layer of flavor, and a pinch of red pepper flakes can add some heat. Adjust according to your personal taste preferences.
Dawn says
Nice for an easy dinner
Alex Bender says
I love this recipe for my meal prep
Michael Whiting says
thank you