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Spaghetti Bolognese

Spaghetti Bolognese

iamwinfred
This classic Italian-inspired meat sauce features a rich, slow-simmered ragù made with ground beef, aromatic vegetables, and tomatoes. The sauce develops deep, complex flavors through patient cooking, creating the perfect hearty topping for tender spaghetti pasta.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 520 kcal

Equipment

  • Large pot For boiling pasta
  • Large skillet or Dutch oven 4-5 quart capacity
  • Wooden spoon
  • Colander

Ingredients
  

  • 1 pound spaghetti pasta 450g

For the Bolognese Sauce

  • 2 tablespoons olive oil 30ml
  • 1 medium yellow onion about 1 cup or 150g, finely diced
  • 2 medium carrots about 1 cup or 120g, finely diced
  • 2 stalks celery about 3/4 cup or 100g, finely diced
  • 4 cloves garlic minced
  • 1.5 pounds ground beef 680g, 80/20 blend recommended
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup red wine 120ml, optional
  • 1 can crushed tomatoes 28 oz or 800g
  • 2 tablespoons tomato paste 30g
  • 1 cup beef broth 240ml
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf

For Serving

  • Parmesan cheese freshly grated, for topping
  • fresh basil optional, for garnish

Instructions
 

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 8-10 minutes until softened and lightly golden.
  • Add minced garlic and cook for 1 minute until fragrant. Push vegetables to the side and add ground beef, breaking it apart with a wooden spoon and cooking until browned, about 8 minutes.
  • Season with salt and pepper. If using wine, add it now and cook for 2-3 minutes until mostly evaporated.
  • Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, and bay leaf. Bring to a simmer, then reduce heat to low and cook uncovered for 60 minutes, stirring occasionally.
  • When sauce has about 15 minutes left, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente, then drain.
  • Remove bay leaf from sauce and taste, adjusting seasoning as needed. Serve sauce over spaghetti, topped with freshly grated Parmesan and fresh basil if desired.

Notes

  • The sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. The flavors actually improve overnight.
  • For a more authentic Bolognese, add 1/2 cup whole milk or heavy cream after the tomatoes for extra richness.
  • Ground pork can be substituted for half the beef for a more traditional flavor profile.
  • If you don't have wine, replace with an equal amount of beef broth and add 1 tablespoon balsamic vinegar.
  • The vegetables should be finely diced (about 1/4 inch) so they melt into the sauce during cooking.
  • Don't skip the long simmer time - this is what develops the deep, complex flavors in the sauce.
  • Save some pasta cooking water to thin the sauce if needed when combining with the spaghetti.
  • For best results, toss the cooked pasta directly in the sauce rather than just spooning sauce on top.
  • Leftover sauce makes excellent filling for lasagna or topping for baked ziti.
  • Fresh herbs can replace dried: use 1 tablespoon fresh oregano and 2 tablespoons fresh basil, added in the last 10 minutes of cooking.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 58gProtein: 32gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 680mgPotassium: 850mgFiber: 5gSugar: 8gVitamin A: 45IUVitamin C: 20mgCalcium: 8mgIron: 25mg
Keyword comfort food, family dinner, MEAT SAUCE, pasta
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