Rich, slow-simmered meat sauce over tender spaghetti
Classic Spaghetti Bolognese
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Servings
6
8 cups sauce
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A hearty Italian-American meat sauce loaded with ground beef, tomatoes, and aromatic vegetables, ladled generously over perfectly cooked spaghetti.
Cuisine: Italian
Category: Main Course, Pasta
Difficulty: Medium
Cost: $
Quick Summary
135 min total time|6 servings|Medium difficulty
A hearty Italian-American meat sauce loaded with ground beef, tomatoes, and aromatic vegetables, ladled generously over perfectly cooked spaghetti.
Italian
Sarah Chen
(Updated )
Spaghetti Bolognese is one of those recipes everyone should have in their back pocket. The long, slow simmer transforms humble ground beef and canned tomatoes into a deeply savory, velvety sauce that clings to every strand of pasta. It is comfort food at its finest.
This version builds layers of flavor by browning the meat until deeply caramelized, sweating a classic soffritto of onion, carrot, and celery, and finishing with a splash of milk for richness. A couple of hours on the stove is all it takes to produce a sauce that rivals anything from a neighborhood trattoria.
Ingredients
- 1 lb spaghetti
- 1.5 lbs ground beef (80/20)
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup whole milk
- 1/2 cup dry red wine
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 bay leaf
- Kosher salt and black pepper to taste
- Parmesan cheese for serving
Instructions
- 1
Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef in batches and cook, breaking into pieces, until deeply browned, about 8 minutes. Remove with a slotted spoon and set aside.
- 2
Reduce heat to medium. Add onion, carrot, and celery to the drippings. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add garlic and cook 1 minute more.
- 3
Stir in tomato paste and cook until darkened, about 2 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Simmer until nearly evaporated.
- 4
Return the beef to the pot. Pour in milk and stir until absorbed, about 3 minutes. Add crushed tomatoes, oregano, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper.
- 5
Bring to a gentle simmer, then reduce heat to low. Cover with the lid slightly ajar and cook for 1.5 to 2 hours, stirring occasionally, until thick and richly flavored.
- 6
During the last 15 minutes of simmering, cook spaghetti in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 7
Remove bay leaf from the sauce. Toss drained spaghetti with the sauce, adding pasta water a splash at a time to loosen if needed. Serve topped with grated Parmesan.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
Ground beefGround turkey or plant-based ground
Turkey makes it leaner; plant-based keeps it vegetarian.
Red wineBeef broth
Adds depth without the alcohol.
SpaghettiPappardelle or rigatoni
Wider pasta catches more sauce.
Tips & Storage
Pro Tips
Do not crowd the pan when browning the beef — work in batches for the best sear.
The milk step may seem unusual but it is traditional in authentic Bolognese and rounds out the acidity of the tomatoes.
This sauce freezes beautifully for up to 3 months.
Storage
Refrigerate sauce in an airtight container for up to 5 days. Freeze for up to 3 months. Store cooked pasta separately.
Reheating
Reheat sauce gently in a saucepan over medium-low heat, adding a splash of water if needed. Warm pasta briefly in boiling water or microwave.
Nutrition Facts
Per serving (1 heaping plate) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates58g
Fat18g
Fiber4g
Sugar8g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a mix of ground meats?
- Absolutely. A combination of beef and pork, or beef, pork, and veal, adds complexity and is traditional in many Bolognese recipes.
- Can I skip the wine?
- Yes. Substitute with beef broth or just omit it. The sauce will still be delicious.
- How do I know when the sauce is done?
- The sauce is ready when it is thick enough to coat the back of a spoon and the oil begins to separate slightly on the surface.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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