Spaghetti Bolognese

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Difficulty Level: Medium
Cuisine: Italian

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Introduction

Spaghetti Bolognese is a beloved Italian-inspired classic that has found its way into kitchens around the world. Originating from Bologna, Italy, this dish is traditionally known as Ragù alla Bolognese, a rich, slow-simmered meat sauce served with pasta. While authentic Bolognese sauce is typically paired with tagliatelle, the global version often features spaghetti, giving us the comforting, hearty dish we know as Spaghetti Bolognese.

This recipe features a savory blend of ground beef, aromatic vegetables, tomatoes, and herbs, simmered to perfection. It’s a family favorite, ideal for weeknight dinners or weekend gatherings. The depth of flavor comes from slow cooking, so take your time—your taste buds will thank you.

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Ingredients

For the Bolognese Sauce:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 carrots, peeled and finely diced

• 2 celery stalks, finely diced

• 4 cloves garlic, minced

• 500g (1 lb) ground beef (or a mix of beef and pork)

• 2 tablespoons tomato paste

• 1 cup whole milk

• 1 cup dry red wine (optional, but recommended)

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon red chili flakes (optional)

• Fresh parsley or basil for garnish

For the Spaghetti:

• 500g (1 lb) spaghetti

• Water and salt for boiling

Optional Additions:

• Freshly grated Parmesan cheese

• A drizzle of extra virgin olive oil

• A squeeze of lemon juice (to balance acidity)

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Preparation Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large saucepan or Dutch oven over medium heat.

2. Add the chopped onions, carrots, and celery. Cook for about 8–10 minutes until the vegetables are softened and translucent.

3. Add minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Tip: This combination of onions, carrots, and celery is known as soffritto, and it’s the flavor foundation for an authentic Bolognese sauce.

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Step 2: Brown the Meat

1. Add the ground beef (or beef/pork mix) to the pan.

2. Use a wooden spoon to break the meat into small pieces. Cook until browned, about 8 minutes.

3. Drain excess fat if necessary, especially if the meat is high in fat.

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Step 3: Add Tomato Paste, Milk, and Wine

1. Stir in the tomato paste and cook for 2–3 minutes to develop a deeper flavor.

2. Pour in the milk and stir until absorbed. This helps tenderize the meat and balance acidity.

3. Add red wine and allow it to simmer until reduced by half, about 5 minutes. If you’re not using wine, replace it with beef broth or water.

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Step 4: Add Tomatoes and Seasoning

1. Stir in the crushed tomatoes, dried oregano, basil, bay leaf, and chili flakes if using.

2. Season with salt and pepper to taste.

3. Bring to a gentle simmer, then reduce heat to low.

Note: A long, slow simmer (at least 45 minutes) allows the sauce to deepen in flavor and develop a rich, hearty texture.

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Step 5: Simmer the Sauce

1. Cover the sauce partially with a lid and let it simmer for 45 minutes to 1 hour, stirring occasionally to prevent sticking.

2. Add a splash of water or broth if the sauce gets too thick.

3. Taste and adjust seasoning before serving.

Optional Enhancement: For added richness, stir in a knob of butter at the end.

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Step 6: Cook the Spaghetti

1. Bring a large pot of salted water to a boil.

2. Add the spaghetti and cook according to package instructions until al dente (firm to the bite).

3. Reserve 1/2 cup of pasta water, then drain the spaghetti.

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Step 7: Combine and Serve

1. Toss the cooked spaghetti with a few ladles of Bolognese sauce to coat the noodles.

2. Plate each serving and top with additional sauce.

3. Garnish with grated Parmesan and fresh herbs.

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Serving Suggestions

Spaghetti Bolognese is satisfying on its own, but it pairs wonderfully with:

• Garlic Bread: Perfect for scooping up extra sauce.

• Simple Side Salad: A crisp green salad with balsamic vinaigrette provides a refreshing contrast.

• Red Wine: A glass of Chianti, Merlot, or Cabernet Sauvignon complements the rich sauce.

• Roasted Vegetables: Such as zucchini, bell peppers, or eggplant.

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Make Ahead & Storage

• Make Ahead: The Bolognese sauce can be made up to 3 days in advance and tastes even better the next day.

• Refrigeration: Store sauce and pasta separately in airtight containers for up to 4 days.

• Freezing: Freeze sauce (not the spaghetti) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

• Reheating Tip: Add a splash of water or broth when reheating to loosen the sauce.

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Nutrition Facts (Per Serving)

(Based on 6 servings)

Note: Nutritional values are estimates and may vary depending on exact ingredients and portion sizes.