Spaghetti Bolognese is a comforting, meat-based pasta dish originating from Bologna, Italy. While the authentic version (Ragù alla Bolognese) is traditionally served with tagliatelle, this spaghetti-tossed version has become a global favorite. The sauce is slow-cooked with ground beef , onions , carrots , celery , tomatoes , and red wine , producing a rich and velvety dish layered with flavor.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 1 hr 10 minsTotal Time 1 hr 30 minsFor the Bolognese Sauce
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
1 lb ground beef (or a mix of beef & pork)
½ cup dry red wine
1 tbsp tomato paste
1 can crushed tomatoes
½ cup milk or cream (optional for richness)
1 tsp dried oregano
1 bay leaf
Salt & pepper, to taste
Fresh basil or parsley, for garnish
For Serving
12 oz spaghetti
Freshly grated Parmesan cheese
Extra virgin olive oil, for drizzling (optional)
Build the Flavor Base
1
Heat olive oil in a large pot over medium heat.
Add onion , carrot , and celery (the soffritto), and sauté for 6–8 minutes until softened.
Add garlic , cook for 1 minute, then stir in the ground meat , breaking it up with a spoon. Cook until browned.
Deglaze & Simmer
2
Pour in the red wine , scraping up any browned bits. Simmer until reduced by half.
Stir in tomato paste , followed by crushed tomatoes , oregano , bay leaf , and milk/cream .
Reduce heat to low, cover partially, and simmer for 1.5 hours , stirring occasionally. Season to taste.
Cook the Pasta
3
Bring a large pot of salted water to a boil.
Cook spaghetti until al dente according to package instructions.
Drain and reserve 1/2 cup pasta water .
Combine & Serve
4
Toss drained spaghetti with a ladle or two of the sauce. Add a bit of pasta water if needed to coat evenly.
Plate with more Bolognese on top , sprinkle with Parmesan , and finish with a drizzle of olive oil or a few basil leaves .
Serving Suggestions
5
Serve with garlic bread , green salad , or roasted vegetables
Enjoy with a glass of Chianti or Sangiovese
Tips & Variations
6
Add a pinch of nutmeg or a splash of cream for extra warmth.
Let the sauce rest 30 minutes before serving for deeper flavor.
Can be made ahead and frozen —even better the next day!
Ingredients For the Bolognese Sauce
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
1 lb ground beef (or a mix of beef & pork)
½ cup dry red wine
1 tbsp tomato paste
1 can crushed tomatoes
½ cup milk or cream (optional for richness)
1 tsp dried oregano
1 bay leaf
Salt & pepper, to taste
Fresh basil or parsley, for garnish
For Serving
12 oz spaghetti
Freshly grated Parmesan cheese
Extra virgin olive oil, for drizzling (optional)
Directions Build the Flavor Base
1
Heat olive oil in a large pot over medium heat.
Add onion , carrot , and celery (the soffritto), and sauté for 6–8 minutes until softened.
Add garlic , cook for 1 minute, then stir in the ground meat , breaking it up with a spoon. Cook until browned.
Deglaze & Simmer
2
Pour in the red wine , scraping up any browned bits. Simmer until reduced by half.
Stir in tomato paste , followed by crushed tomatoes , oregano , bay leaf , and milk/cream .
Reduce heat to low, cover partially, and simmer for 1.5 hours , stirring occasionally. Season to taste.
Cook the Pasta
3
Bring a large pot of salted water to a boil.
Cook spaghetti until al dente according to package instructions.
Drain and reserve 1/2 cup pasta water .
Combine & Serve
4
Toss drained spaghetti with a ladle or two of the sauce. Add a bit of pasta water if needed to coat evenly.
Plate with more Bolognese on top , sprinkle with Parmesan , and finish with a drizzle of olive oil or a few basil leaves .
Serving Suggestions
5
Serve with garlic bread , green salad , or roasted vegetables
Enjoy with a glass of Chianti or Sangiovese
Tips & Variations
6
Add a pinch of nutmeg or a splash of cream for extra warmth.
Let the sauce rest 30 minutes before serving for deeper flavor.
Can be made ahead and frozen —even better the next day!
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