Spaghetti Bolognese with a Twist

Spaghetti Bolognese with a Twist elevates the beloved classic by blending traditional slow-simmered ragù—rich ground beef, pork, aromatic soffritto (onion, carrot, celery), red wine, and tomatoes—with a sneaky nutrient boost of finely grated zucchini and a splash of balsamic vinegar for subtle sweetness and depth. The result is a velvety, extra-flavorful sauce that’s still authentically comforting but fresher, slightly brighter, and packed with hidden veggies for guilt-free indulgence.

Why You’ll Love This Recipe

This version keeps all the soul-soothing magic of a true Bolognese—deep, meaty richness from slow cooking, layers of umami from wine and tomatoes, and that irresistible aroma that fills your home—but adds clever modern twists without straying too far from tradition.

The grated zucchini melts seamlessly into the sauce, adding moisture, natural sweetness, and extra nutrition (perfect for picky eaters or boosting veggie intake). A touch of balsamic vinegar brightens the flavors and cuts through richness for balance.

It’s hearty yet not heavy, family-approved (kids won’t detect the “hidden” veggies!), make-ahead friendly (tastes even better the next day), and versatile—serve over spaghetti, use in lasagna, or freeze for busy nights. You’ll get restaurant-level depth in a home kitchen without fancy techniques—just patience and love.

Yield: 6 servings

Spaghetti Bolognese with a Twist

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Rich, slow-simmered Bolognese with hidden zucchini and balsamic twist—comforting and nutritious!

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Additional Time 10 minutes

Total Time 3 hours

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely diced or grated
• 1 large carrot, finely diced or grated
• 2 celery stalks, finely diced or grated
• 1 medium zucchini, finely grated (squeeze lightly if very watery)
• 3 garlic cloves, minced
• ¾ lb (340g) ground beef (80/20)
• ¾ lb (340g) ground pork
• Salt and black pepper to taste
• ½ cup dry red wine
• 1 cup whole milk
• 2 tbsp tomato paste
• 1 (28 oz) can crushed San Marzano tomatoes
• 1 bay leaf
• 1 tsp dried thyme (or 2 sprigs fresh)
• 1-2 tsp balsamic vinegar (to taste)
• 1 lb (450g) spaghetti
• Freshly grated Parmesan, fresh basil/parsley for serving

Instructions

1. Prep your veggies — Finely dice (or grate for smoother sauce) the onion, carrot, celery, and zucchini. This soffritto + zucchini is the flavor and nutrition base—get them tiny for best melt-in!
2. Sauté the base — Heat olive oil in a large heavy pot or Dutch oven over medium. Add onion, carrot, celery; cook 8-10 minutes until soft and golden, stirring often. Add garlic and zucchini; cook 3-4 minutes more until fragrant and zucchini softens.
3. Brown the meats — Crank heat to medium-high. Add ground beef and pork, breaking up with a wooden spoon. Season with salt and pepper. Cook 8-10 minutes until deeply browned—no pink left, and bits caramelize on bottom.
4. Deglaze with wine — Pour in red wine, scraping up all those flavorful browned bits. Simmer 3-4 minutes until mostly reduced and alcohol smell fades.
5. Add milk magic — Stir in milk; simmer gently 5-7 minutes until mostly absorbed—this tenderizes the meat beautifully!
6. Build the sauce — Stir in tomato paste until incorporated. Add crushed tomatoes, bay leaf, thyme, a pinch of salt/pepper. Bring to gentle simmer.
7. Low and slow simmer — Reduce heat to lowest setting (barely bubbling). Partially cover and simmer 1½-2 hours, stirring occasionally. Sauce thickens, flavors deepen—add splash of water if too thick.
8. Finish with twist — Remove bay leaf. Stir in balsamic vinegar to taste—brightens everything! Taste and adjust seasoning (more salt, pepper, or balsamic?).
9. Cook the pasta — Meanwhile, boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.
10. Combine and serve — Toss pasta directly in sauce (add reserved water if needed for silkiness). Plate generous portions, top with grated Parmesan and fresh herbs—twirl, savor, and enjoy this upgraded classic hug in a bowl!

Notes

Authentic Bolognese uses tagliatelle/pappardelle traditionally—spaghetti works great too! Sauce improves overnight—make ahead. For milder acidity, add pinch sugar. Use quality tomatoes and wine for best results.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 538Total Fat 26gSaturated Fat 9gUnsaturated Fat 17gCholesterol 108mgSodium 138mgCarbohydrates 32gFiber 3gSugar 6gProtein 37g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Cook low and slow—gentle simmer develops deep flavor; don’t rush or boil hard.
• Finely grate veggies (soffritto + zucchini) for smooth texture that blends in.
• Use a mix of beef and pork for authentic richness and tenderness.
• Deglaze with wine after browning meat to lift flavorful bits.
• Taste and adjust acidity—add a pinch more sugar or balsamic if needed.
• Rest sauce 10-15 minutes before serving—flavors meld and sauce thickens.
• Cook pasta al dente and toss directly in sauce for better coating.

Ingredients Notes

• Ground meats: Equal parts beef (80/20) and pork for classic texture and flavor—pork adds sweetness, beef brings heartiness.
• Soffritto base: Onion, carrot, celery finely diced or grated—foundation of authentic Bolognese flavor.
• Zucchini twist: Finely grated (no seeds if large)—adds moisture, subtle sweetness, and hidden nutrition without changing texture.
• Red wine: Dry (like Sangiovese or Cabernet)—adds depth; sub beef broth if alcohol-free.
• Tomatoes: Crushed San Marzano or passata for sweet, less acidic sauce.
• Balsamic vinegar: A splash at the end for bright, tangy complexity—use good quality.
• Milk: Whole milk tenderizes meat and adds creaminess—classic touch.
• Herbs: Fresh bay leaf and thyme (or dried) for aroma; finish with basil or parsley.

Variations and Substitutions

• Vegetarian twist: Swap meats for lentils, mushrooms, or plant-based ground; add extra veggies.
• Spicy kick: Include red pepper flakes or diced pancetta for smokiness.
• Creamier: Stir in heavy cream or mascarpone at end for luxurious silkiness.
• Gluten-free: Use GF pasta.
• Leaner: Use ground turkey + extra olive oil to prevent dryness.
• Extra veggies: Add grated mushrooms or bell peppers for more nutrition.
• Slow cooker: Brown first, then low 6-8 hours.
• No wine: Use beef stock + splash of balsamic or grape juice.

Storage Options

Refrigerate sauce (without pasta) in airtight container up to 4-5 days. Reheat gently on stovetop with splash of water/broth.

Freeze up to 3 months in portions—thaw overnight in fridge, reheat slowly. Cooked pasta best fresh, but sauce freezes well alone for quick meals.

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