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Aysegül Sanford
Course Main
Cuisine Italian-Inspired
Servings 4 servings


  • 2 tablespoons olive oil
  • 1 large or 2 small onion, chopped
  • 1 green chili chopped
  • 1 14 ounces can of diced tomatoes
  • 2 tablespoons tomato paste
  • 1- pound ground beef 90-10%
  • 8 ounces white button or baby bella mushrooms, cleaned and sliced
  • 3 cloves of garlic minced
  • 1 bunch thyme tied in a bundle
  • 1 bay leaf
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ cup red wine
  • 1 cup chicken stock
  • ½ cup fresh basil roughly chopped
  • Parmesan cheese
  • 1 pound 16 oz. dried spaghetti or linguini


  • Heat olive oil in a Dutch oven (or any other heavy bottom pot) in medium heat. Add onion and chili pepper. Cook until wilted, 8-10 minutes.
  • Stir in the tomatoes and tomato paste. Cook, stirring frequently for 5 minutes.
  • Add in the ground beef. Using a wooden spoon break it into smaller chunks. Cook, stirring frequently, until it is browned, 7-8 minutes.
  • Stir in the mushrooms and cook for 5 more minutes.
  • Add the garlic, bundle thyme, salt, pepper, bay leaf, red wine, and chicken stock. Give everything a stir. Bring it to a simmer.
  • Reduce the heat to medium-low, put the lid on, and let it to cook for 20-25 minutes, making sure to stir occasionally.
  • Meanwhile, bring a large pot of salted water to boil and cook the spaghetti according to the instructions on its package.
  • Once the spaghetti is ready, drain it in a colander.
  • Discard the thyme bundle and the bay leaf from the Bolognese sauce.
  • Add drained pasta into the sauce. Stir it all together making sure that the pasta is generously coated with the sauce.
  • Stir in the fresh basil and top it off with grated Parmesan cheese.