Spaghetti Bolognese

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 6 slices thick-cut bacon, cubed 
  • 2 sprigs fresh rosemary, leaves picked and finely chopped 
  • 2 cloves garlic, peeled and minced 
  • 1 yellow onion, diced 
  • 1 lb. lean ground beef 
  • 1 cup dry red wine 
  • 2 (15 oz.) cans diced tomatoes 
  • Coarse salt and ground black pepper 
  • 1 lb. whole grain spaghetti 
  • Extra virgin olive oil 
  • ½ cup shaved Parmesan cheese 



  1. Heat a stock pot to medium-high heat. Add bacon and rosemary and cook until crispy, about 5 minutes. Add garlic and onion and saute 5 more minutes, until onion is soft and garlic is fragrant. Add the ground beef and break apart lumps with a wooden spoon. Let it cook a few minutes until starting to brown; add wine and tomatoes. Season with salt and pepper. Allow to simmer for 10-15 minutes. 
  2. In the meantime, prepare whole grain spaghetti according to package directions. Drain and toss with olive oil. Once sauce has slightly thickened, serve over pasta and garnish with Parmesan cheese. 


Serves 6 


Nutrition Facts