Spaghetti Bolognese is a classic Italian-inspired dish loved worldwide for its rich, hearty flavors. Originating from Bologna, Italy, the traditional ragù alla bolognese is a slow-cooked meat sauce made with ground beef, tomatoes, aromatic vegetables, and Italian herbs. Though in Italy, it is traditionally served with tagliatelle rather than spaghetti, the international version with spaghetti has become a comfort food favorite.
This dish is perfect for family dinners, meal prep, or a cozy weekend treat. With a balance of savory meat, tangy tomatoes, and aromatic herbs, Spaghetti Bolognese is a satisfying meal that pairs beautifully with a glass of red wine and a sprinkle of Parmesan cheese. Whether you’re a beginner or a seasoned cook, mastering this recipe will bring a taste of Italy to your table!
Ingredients:
- 400g spaghetti
- 500g ground beef (or pork)
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 carrot (grated or finely chopped)
- 1 celery stalk (finely chopped)
- 400g canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp chili flakes (optional)
- Salt and black pepper (to taste)
- 2 tbsp olive oil
- Parmesan cheese (for serving)
- Fresh basil or parsley (for garnish)
Instructions:
Cook the spaghetti according to the package instructions. Drain and set aside.
Prepare the sauce: Heat olive oil in a large pan over medium heat. Add chopped onions, garlic, carrot, and celery. Sauté for 3-4 minutes until soft.
Brown the meat: Add the ground beef, breaking it up with a spoon. Cook until browned.
Add flavor: Stir in tomato paste, diced tomatoes, red wine (if using), and beef broth. Add oregano, basil, chili flakes, salt, and pepper.
Simmer: Reduce heat and let the sauce simmer for 20-30 minutes until thickened. Stir occasionally.
Combine: Toss the cooked spaghetti with the Bolognese sauce.
Serve: Garnish with Parmesan cheese and fresh basil.
Tips for the Perfect Spaghetti Bolognese 🍝
Use a mix of meats: For a richer flavor, try using a combination of ground beef and pork.
Sauté veggies properly: Cooking onions, carrots, and celery (the “soffritto”) slowly in olive oil enhances the depth of flavor.
Let it simmer: The longer the sauce cooks, the better it tastes. Aim for at least 30 minutes, but if you have time, let it simmer for an hour.
Add a splash of milk: A little milk or cream can help tenderize the meat and balance acidity from the tomatoes.
Use high-quality canned tomatoes: San Marzano tomatoes are a great choice for a rich, slightly sweet sauce.
Don’t skip the wine: Red wine adds complexity to the sauce. If you don’t have wine, you can add a little balsamic vinegar for a similar effect.
Cook pasta al dente: Slightly undercooked pasta will absorb the sauce better when mixed together.
Reserve pasta water: Adding a splash of starchy pasta water to the sauce helps it cling to the spaghetti.
Finish in the pan: Tossing the spaghetti with the sauce in the pan for a minute helps absorb flavors better.
Use fresh herbs for garnish: Fresh basil or parsley adds a final touch of freshness and enhances the presentation.
Enjoy your delicious, restaurant-quality Spaghetti Bolognese!
