Spaghetti Bolognese – Classic Italian Pasta with Rich Meat Sauce

Difficulty: Easy   |   Servings: 4–6   |   Prep Time: 15 minutes   |   Cook Time: 1 hour 15 minutes

Introduction

Spaghetti Bolognese is a comforting Italian dish featuring al dente spaghetti smothered in a slow-cooked meat sauce. Originating from Bologna, Italy, the traditional version (Ragù alla Bolognese) is rich, aromatic, and layered with flavor from herbs, tomatoes, wine, and beef. It's a family favorite around the world, perfect for cozy dinners or batch cooking.

Ingredients

For the Bolognese Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 500g (1.1 lb) ground beef (or mix with ground pork)
• 2 tablespoons tomato paste
• 1 cup red wine (optional but traditional)
• 800g (28 oz) canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• ½ cup milk or cream (for smoothness)
• Fresh parsley and grated parmesan for garnish

For the Pasta:

• 500g (1.1 lb) spaghetti
• Salted water for boiling

Instructions

1. Make the Sauce

1. Heat olive oil in a large saucepan over medium heat.
2. Add onions, carrots, celery, and garlic. Cook until softened (about 7 minutes).
3. Add ground beef. Cook until browned, breaking up meat with a wooden spoon.
4. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
5. Pour in red wine and let it simmer until mostly evaporated (5–7 minutes).
6. Add crushed tomatoes, herbs, salt, and pepper.
7. Lower heat, cover, and simmer for 45–60 minutes, stirring occasionally.
8. In the final 10 minutes, stir in milk or cream to balance acidity and add richness.

2. Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Add spaghetti and cook until al dente according to package instructions (about 8–10 minutes).
3. Drain and reserve ½ cup of pasta water in case you want to loosen the sauce.

3. Combine and Serve

1. Add cooked pasta to the sauce, or serve sauce over the pasta in plates.
2. Top with freshly grated Parmesan cheese and chopped parsley.
3. Serve hot with garlic bread and a side salad for a full meal.

Tips & Variations

• More authentic: Use pancetta or add a beef/pork mix.
• No wine? Use beef broth instead.
• Make-ahead: The sauce can be stored in the fridge for 3–4 days, or frozen up to 3 months.

Nutrition (Per Serving)

• Calories: ~560
• Protein: 28g
• Carbohydrates: 55g
• Fat: 22g