🥢 Introduction: Why Spaghetti Bolognese is a Winner
If comfort food had a crown, Spaghetti Bolognese would wear it proudly. This dish is hearty, satisfying, and brings a warm hug to your taste buds with every bite. It’s the perfect balance of rich meat sauce, tangy tomatoes, aromatic herbs, and perfectly cooked pasta. Whether you’re cooking for your family, impressing a date, or just craving something cozy on a weeknight, this recipe never disappoints.
The beauty of Spaghetti Bolognese lies in its simplicity — you don’t need fancy ingredients, just a bit of patience to let the sauce work its magic. By the end, your kitchen will smell amazing, and your plate will look like something straight out of an Italian trattoria.
🛒 Ingredients: Your Shopping List
Here’s everything you’ll need for 4 generous servings:
For the Bolognese Sauce:
- Olive oil – 2 tablespoons (extra virgin recommended)
- Ground beef – 500g (80/20 lean-to-fat ratio for best flavor)
- Onion – 1 large, finely chopped
- Carrot – 1 medium, finely chopped
- Celery stalk – 1, finely chopped
- Garlic – 3 cloves, minced
- Tomato paste – 2 tablespoons
- Crushed tomatoes – 1 can (400g)
- Beef stock – 1 cup (homemade or low-sodium store-bought)
- Red wine – ½ cup (optional, but highly recommended for depth of flavor)
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
- Bay leaf – 1
- Salt & pepper – to taste
- Milk or cream – ¼ cup (balances the acidity of tomatoes)
For the Pasta:
- Spaghetti – 400g (choose good-quality pasta for the best bite)
- Salt – 1 tablespoon (for pasta water)
For Garnish:
- Parmesan cheese – Freshly grated
- Fresh basil or parsley – Chopped
👩🍳 Preparation Steps: Getting Ready
Before you start cooking, let’s get organized:
- Chop the veggies – Dice the onion, carrot, and celery into very small pieces. This trio (called a mirepoix) forms the flavor base of your sauce.
- Mince the garlic – Freshly minced garlic packs a punch.
- Measure your ingredients – Have the tomato paste, crushed tomatoes, wine, and spices ready.
- Boil water for pasta – Fill a large pot with water and set it on the stove so it’s ready when you need it.
🔥 Cooking Instructions: Step-by-Step
Here’s how to make it like a pro, even if it’s your first time:
Step 1: Build the Flavor Base
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the onion, carrot, and celery. Cook for 5–7 minutes until softened and fragrant.
- Stir in the garlic and cook for 30 seconds more.
Step 2: Brown the Meat
- Add the ground beef and break it up with a wooden spoon.
- Cook until browned all over (about 8 minutes). Drain excess fat if necessary.
Step 3: Deglaze and Simmer
- Stir in tomato paste and cook for 1 minute to caramelize.
- Pour in the red wine and scrape up any brown bits from the bottom of the pan — this is flavor gold! Let it reduce by half.
- Add crushed tomatoes, beef stock, oregano, basil, bay leaf, salt, and pepper. Stir to combine.
Step 4: Low and Slow
- Lower the heat and let the sauce simmer uncovered for 30–40 minutes. Stir occasionally.
- When it’s almost done, add milk or cream to mellow the acidity and make it silky.
Step 5: Cook the Pasta
- Salt your boiling water generously (like the sea!) and cook spaghetti until al dente according to package instructions.
- Reserve ½ cup of pasta water, then drain the rest.
Step 6: Combine and Serve
- Toss the pasta with the sauce, adding a splash of pasta water if needed for a glossy finish.
- Serve hot with freshly grated Parmesan and a sprinkle of chopped basil or parsley.
🍽️ Serving Suggestions
- Side Dish: Pair with garlic bread or a crisp Caesar salad.
- Garnish: Always add Parmesan and fresh herbs for that restaurant-quality finish.
- Wine Pairing: A glass of Chianti or Cabernet Sauvignon works beautifully with the rich meat sauce.
💡 Additional Tips & Variations
- For a richer sauce: Add a splash of heavy cream or a knob of butter at the end.
- Make it ahead: Bolognese tastes even better the next day as the flavors meld together.
- Vegetarian version: Swap ground beef for lentils or plant-based mince.
- Low-carb option: Serve over zucchini noodles or spaghetti squash.
- Extra depth: Add a pinch of nutmeg or a dash of Worcestershire sauce while simmering.
🧾 Nutrition Information (Per Serving)
(Based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~540 kcal |
| Protein | 28g |
| Carbohydrates | 55g |
| Fat | 20g |
| Saturated Fat | 6g |
| Fiber | 6g |
| Sodium | ~650mg |
(Values may vary slightly depending on exact ingredients used)
❓ FAQ Section
Q1: Can I freeze the Bolognese sauce?
Yes! It freezes beautifully for up to 3 months. Just cool it completely, portion into containers, and freeze. Reheat gently on the stove.
Q2: What’s the best meat for Bolognese?
A mix of beef and pork gives the best flavor, but you can use just beef if you prefer.
Q3: Can I make it alcohol-free?
Absolutely. Simply skip the wine and use extra beef stock or a splash of balsamic vinegar for depth.
Q4: How do I keep my spaghetti from sticking?
Make sure the water is boiling before adding pasta, stir during the first minute, and don’t rinse after draining. Toss immediately with sauce.
Q5: Can I make it in a slow cooker?
Yes! Brown the meat and veggies first, then transfer everything to a slow cooker and let it cook on low for 6–8 hours.
🏁 Wrap-Up
There you have it — a hearty, flavorful, and classic Spaghetti Bolognese recipe that will make your dinner table feel like an Italian feast. It’s simple enough for a weeknight but special enough to serve to guests. Fun fact: Although “Bolognese” is associated with Bologna, Italy, traditional Italians usually serve this sauce with tagliatelle, not spaghetti — but hey, spaghetti works perfectly for us!
So grab your fork, twirl up a big bite, and enjoy the magic of this timeless dish.
