Spaghetti Bolognese

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Serves: 6
Intensity: Medium
Cuisine: Italian

Introduction

Spaghetti Bolognese is a beloved Italian-inspired classic known for its rich, meaty sauce and comforting aroma. Although it originates from Bologna, Italy—where it’s traditionally served with tagliatelle—this version uses spaghetti, making it one of the most recognized pasta dishes around the world.

This recipe balances simplicity with depth of flavor, combining aromatic vegetables, quality minced beef, tomatoes, and herbs to produce a hearty sauce that clings beautifully to pasta. Whether you’re cooking for a family dinner or meal prepping for the week, this dish delivers on both taste and satisfaction.

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

• 3 garlic cloves, minced

• 500 g (1.1 lb) ground beef (lean)

• 1 tablespoon tomato paste

• 1 can (400 g / 14 oz) crushed tomatoes

• 1/2 cup dry red wine (optional but recommended)

• 1/2 cup beef or vegetable stock

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon sugar (to balance acidity)

• Salt and pepper to taste

• 1 bay leaf

• 1/4 teaspoon red pepper flakes (optional, for mild heat)

For the Pasta:

• 450 g (1 lb) spaghetti

• Salt for boiling water

• 1 tablespoon olive oil (optional)

To Serve:

• Freshly grated Parmesan cheese

• Fresh basil or parsley (chopped)

• Crusty bread or garlic bread (optional)

Preparation Instructions

Step 1: Prepare the Base

1. Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat.

2. Add chopped onions, carrots, and celery (known as a soffritto). Sauté for about 6–8 minutes, until softened and lightly golden.

3. Add minced garlic and stir for another minute until fragrant.

Tip: Cooking the vegetables slowly allows them to release natural sugars, which adds depth to the sauce.

Step 2: Brown the Meat

1. Add the ground beef to the pot. Use a wooden spoon to break it up into small crumbles.

2. Cook over medium-high heat until the beef is browned evenly and no longer pink—about 6–8 minutes.

3. Season with a pinch of salt and black pepper while cooking.

Note: Browning the meat well adds a caramelized flavor that enhances the final sauce.

Step 3: Deglaze and Build Flavor

1. Add the tomato paste and stir it into the meat and vegetables. Let it cook for 1–2 minutes to remove the raw taste.

2. Pour in the red wine and use your spoon to scrape any brown bits from the bottom of the pan.

3. Allow the wine to simmer for 3–4 minutes until it reduces slightly.

No Wine? Substitute with extra stock or a splash of balsamic vinegar for acidity.

Step 4: Simmer the Sauce

1. Add crushed tomatoes, stock, oregano, basil, sugar, bay leaf, and optional red pepper flakes.

2. Stir well and bring the sauce to a gentle simmer.

3. Reduce the heat to low, cover partially with a lid, and let it simmer for at least 45 minutes, stirring occasionally.

Optional: For a richer flavor, simmer for up to 90 minutes. Add a splash of water or stock if the sauce becomes too thick.

Step 5: Cook the Pasta

1. About 10 minutes before the sauce is ready,