Spaghetti Bolognese

Introduction

Spaghetti Bolognese is a classic Italian-inspired dish that has become a favorite around the world. Originating from Bologna, Italy, the traditional version is called “Ragù alla Bolognese” and is typically a rich, meaty sauce served with tagliatelle. Over time, it has evolved into the popular version we know today—served with spaghetti, packed with ground meat, tomatoes, onions, garlic, and Italian herbs.

It’s hearty, comforting, and flavorful, making it the ultimate go-to pasta dish for family dinners, gatherings, or even a cozy night at home.

Why I Love This Recipe

I love this recipe because it combines the richness of a slow-simmered meat sauce with the comfort of perfectly cooked pasta. Each bite has a perfect balance of savory beef, aromatic vegetables, tomatoes, and a touch of wine for depth of flavor.

It’s a dish that makes your kitchen smell amazing, feels like a hug in a bowl, and brings people together around the table. Plus, leftovers taste even better the next day!

Why It’s a Must-Try Dish

• A worldwide classic everyone should know how to cook.
• Comfort food at its best – hearty, filling, and delicious.
• Great for meal prep – the sauce tastes even better the next day.
• Easily adaptable with variations (vegetarian, spicy, or with different meats).
• Perfect for both casual weeknight meals and special occasions.

Prep & Cook Time

• Preparation Time: 15 minutes
• Cooking Time: 1 hour (longer simmer = richer flavor)
• Total Time: 1 hour 15 minutes

Servings & Nutrition

• Servings: 4–6
• Calories: ~480 per serving (with pasta and sauce)

Cuisine & Course

• Cuisine: Italian (with international variations)
• Course: Main Course (Dinner/Lunch)

Ingredients

For the Bolognese Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 lb (450 g) ground beef (or mix beef and pork for richer flavor)
• 1 can (28 oz) crushed tomatoes (or tomato passata)
• 2 tbsp tomato paste
• ½ cup red wine (optional, but adds depth)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup beef stock (or water, if needed)
• ½ cup milk or cream (for richness, optional)

For the Pasta:

• 12 oz (340 g) spaghetti
• Water for boiling
• 1 tsp salt

For Garnish:

• Fresh basil or parsley, chopped
• Grated Parmesan cheese

Simple Cooking Directions

1. Cook pasta until al dente.
2. Sauté onion, carrot, celery, and garlic in olive oil.
3. Brown the ground beef.
4. Add tomato paste, tomatoes, wine, herbs, and stock. Simmer for 45 minutes to 1 hour.
5. Toss with spaghetti and serve with Parmesan and basil.

Step-by-Step Preparation

1. Cook the Pasta:
   • Bring salted water to a boil.
   • Add spaghetti and cook until al dente. Drain and set aside.
2. Prepare the Base:
   • Heat olive oil in a large pot over medium heat.
   • Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
   • Stir in garlic and cook 1 minute until fragrant.
3. Cook the Meat:
   • Add ground beef (and pork if using).
   • Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
4. Build the Sauce:
   • Stir in tomato paste and cook 2 minutes.
   • Add red wine and simmer until mostly reduced.
   • Stir in crushed tomatoes, oregano, basil, bay leaf, salt, and pepper.
   • Add beef stock if sauce is too thick.
5. Simmer:
   • Reduce heat to low. Cover partially and let the sauce simmer gently for 45 minutes, stirring occasionally.
   • Stir in milk or cream (optional) during the last 10 minutes for a richer sauce.
6. Combine & Serve:
   • Toss spaghetti with the sauce.
   • Garnish with fresh basil and Parmesan before serving.

How to Serve

• Serve hot in bowls or plates with a sprinkle of Parmesan and herbs.
• Add garlic bread or a green salad on the side.
• Pair with a glass of red wine (Chianti or Merlot) or sparkling water with lemon.

Additional Recipe Tips

• Use a mix of beef and pork for authentic flavor.
• Simmer longer (up to 2 hours) for a deeper, richer sauce.
• Add a pinch of sugar if your tomatoes are too acidic.
• Cook spaghetti just al dente, as it will absorb some sauce after mixing.

Variations

• Vegetarian Bolognese – Use lentils, mushrooms, or plant-based meat.
• Spicy Bolognese – Add chili flakes or fresh chili peppers.
• White Bolognese – Skip the tomatoes and use cream, white wine, and chicken stock.
• Zucchini Noodles or Whole Wheat Pasta – For a lighter, healthier twist.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
• Freezing: Bolognese sauce freezes beautifully for up to 3 months. Freeze sauce separately from pasta for best texture.
• Reheating: Warm sauce on the stove and toss with freshly cooked spaghetti.

Special Equipment Needed

• Large pot for pasta
• Large saucepan or Dutch oven for sauce
• Wooden spoon for stirring
• Colander

Conclusion

Spaghetti Bolognese is a hearty, classic, and comforting pasta dish that never disappoints. With its rich meat sauce, tender pasta, and fragrant Italian herbs, it’s a recipe that brings warmth and joy to any dinner table. Whether you serve it for family weeknight meals or special gatherings, this dish will always be a winner.

Print Recipe

Spaghetti Bolognese

Author: admin Cuisine: Italian Courses: Dinner, Lunch, Pasta

Difficulty: Beginner Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Servings: 4 Calories: 480 kcal

Description

Spaghetti Bolognese is a classic Italian-inspired dish that has become a favorite around the world. Originating from Bologna, Italy, the traditional version is called “Ragù alla Bolognese” and is typically a rich, meaty sauce served with tagliatelle.

Ingredients

Scale

1/2x 1x 2x 3x

For the Bolognese Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 lb (450 g)
• 1 can (28 oz)
• 2 tbsp tomato paste
• ½ cup red wine (optional, but adds depth)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup beef stock (or water, if needed)
• ½ cup milk or cream (for richness, optional)

For the Pasta:

• 12 oz (340 g)
• Water for boiling
• 1 tsp salt

For Garnish:

• Fresh basil or parsley, chopped
• Grated Parmesan cheese

Instructions

1. Cook the Pasta : Bring salted water to a boil.Add spaghetti and cook until al dente. Drain and set aside.
2. Prepare the Base : Heat olive oil in a large pot over medium heat.Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.Stir in garlic and cook 1 minute until fragrant.
3. Cook the Meat : Add ground beef (and pork if using).Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
4. Build the Sauce : Stir in tomato paste and cook 2 minutes.Add red wine and simmer until mostly reduced.Stir in crushed tomatoes, oregano, basil, bay leaf, salt, and pepper.Add beef stock if sauce is too thick.
5. Simmer : Reduce heat to low. Cover partially and let the sauce simmer gently for 45 minutes, stirring occasionally.Stir in milk or cream (optional) during the last 10 minutes for a richer sauce.
6. Combine & Serve : Toss spaghetti with the sauce.Garnish with fresh basil and Parmesan before serving.

Keywords: Spaghetti Bolognese