This post may contain affiliate links. Please read my disclosure policy.
My Spaghetti Bolognese is a rich, hearty dish that combines ground beef and pork with a medley of vegetables, simmered in a flavorful sauce of tomatoes, wine, and herbs. This comforting classic is perfect for any night of the week.
My Spaghetti Bolognese is a family favorite that brings everyone to the table. The rich, savory sauce and tender pasta create a comforting meal that feels like a warm hug. It’s perfect for weeknight dinners or special occasions, and I know you’ll love making it as much as I do.
Before You Start
- Prep Your Ingredients: Have all your vegetables finely chopped and your ingredients measured out before you start cooking. This makes the process smoother and you won’t miss anything.
- Use Quality Meat: Choose a mix of ground beef and pork for the best flavor. If you prefer, you can substitute with ground turkey or chicken.
- Simmer Slowly: Allow the sauce to simmer uncovered for at least an hour. This helps develop deep, rich flavors and thickens the sauce beautifully.
- Season Gradually: Season with salt and pepper as you cook, tasting and adjusting as needed.
- Cook Pasta Al Dente: Boil your spaghetti until just al dente. It will absorb some of the sauce when you toss them together, enhancing the overall flavor.
- Fresh Herbs for Garnish: Use fresh basil or parsley for garnish. It adds a bright, fresh contrast to the rich, meaty sauce.
Ingredients You’ll Need
- Onion, Carrots, and Celery: You’ll need the Italian soffritto mix of onion, celery and carrots. I like to finely chop mine.
- Garlic: I love to add some garlic in my bolognese but you can skip it if you’re not a fan.
- Ground Beef and Ground Pork: I love to combine both ground beef and ground pork but you can try other variations such as ground beef and Italian sausage, or pancetta. Up to you.
- Whole Milk: Believe it or not there is milk in traditional bolognese and it’s added because it tenderizes the meat and adds richness to the sauce.
- Dry Red Wine: I’ve made this sauce before with both red wine and dry white wine, so use what you have. I recommend using red wines such as Chianti, Sangiovese, Merlot or Cabernet Sauvignon.
- Crushed Tomatoes and Tomato Paste: You can also use canned whole tomatoes and crush them yourself by hand or make your life simpler and just use crushed tomatoes. You’ll also need tomato paste to give the sauce a more rich, concentrated tomato flavor.
- Herbs: I use some classic Italians such as dried oregano, basil and bay leaves. You’ll also need some fresh basil for garnish.
- Spaghetti: While I usually use spaghetti in mine, you can use whatever you have such as linguine, fettuccine, tagliatelle, etc.
- Parmesan Cheese: I love to serve my bolognese with a generous helping of freshly grated Parmesan cheese. Trust me, it’s the best way to finish off this dish.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add 1 large finely chopped onion, 2 finely chopped carrots, and 2 finely chopped celery stalks. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes. Add 4 minced garlic cloves to the pot and cook for another minute until fragrant.
Add 1 pound of ground beef and ½ pound of ground pork to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through. Tip: Browning the meat adds a rich, caramelized flavor to the sauce.
Pour in 1 cup of whole milk and simmer, stirring occasionally, until most of the milk has evaporated, about 10 minutes. Pour in 1 cup of dry red wine and simmer until it has mostly evaporated, about 10 minutes. Tip: Adding the milk first tenderizes the meat and adds a subtle creaminess to the sauce.
Stir in 2 cans (14.5 ounces each) of crushed tomatoes, ¼ cup of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 2 bay leaves. Season with salt and pepper to taste.
Bring the sauce to a boil, then reduce the heat to low and let it simmer uncovered for 1 to 1½ hours, stirring occasionally. Tip: Slow simmering allows the flavors to meld and the sauce to thicken beautifully.
About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook 1 pound of spaghetti according to the package instructions until al dente. Drain the pasta and set aside. Tip: Cooking the pasta al dente helps it absorb the sauce better when combined.
Remove the bay leaves from the sauce. Taste and adjust the seasoning if needed. Toss the cooked spaghetti with the Bolognese sauce until well coated. Serve the spaghetti Bolognese in bowls, topped with freshly grated Parmesan cheese and garnished with chopped fresh basil or parsley.
How To Serve
I love serving Spaghetti Bolognese with a variety of sides to make it a complete meal. Here are some ideas:
Frequently Asked Questions
Can I make the Bolognese sauce ahead of time?
Yes, you can make the Bolognese sauce up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat it on the stove before serving.
How do I store leftover Spaghetti Bolognese?
Store leftover Spaghetti Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Can I freeze the Bolognese sauce?
Absolutely! You can freeze the Bolognese sauce in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating on the stove.
How do I reheat frozen Bolognese sauce?
Thaw the sauce in the refrigerator overnight. Reheat it on the stove over medium heat, stirring occasionally, until it’s warmed through. Add a bit of water or broth if the sauce is too thick.
Can I freeze the pasta with the sauce?
Yes, you can freeze the pasta with the sauce, although the texture of the pasta may change slightly. However, if possible, freeze the sauce and pasta separately for the best texture when reheated.
More Delicious Pasta Recipes
Spaghetti Bolognese
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 carrots finely chopped
- 2 stalks celery finely chopped
- 4 cloves garlic minced
- 1 pound ground beef
- ½ pound ground pork
- 1 cup whole milk
- 1 cup dry red wine
- 2 cans crushed tomatoes 14.5 ounces each
- ¼ cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- salt and pepper to taste
- 1 pound spaghetti
- Parmesan cheese freshly grated , for serving
- fresh basil chopped, for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until browned and cooked through.
- Pour in the whole milk and simmer, stirring occasionally, until most of the milk has evaporated, about 10 minutes.
- Add the dry red wine and simmer until it has mostly evaporated, about 10 minutes.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and bay leaves. Season with salt and pepper.
- Bring the sauce to a boil, then reduce the heat to low and let it simmer uncovered for 1 to 1½ hours, stirring occasionally. The sauce should thicken and develop rich flavors.
- About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
- Remove the bay leaves from the sauce. Taste and adjust seasoning if needed.
- Toss the cooked spaghetti with the Bolognese sauce until well coated.
- Serve the spaghetti Bolognese in bowls, topped with freshly grated Parmesan cheese and garnished with fresh basil or parsley.
Tips & Notes:
- Use a mix of ground beef and pork for a richer flavor.
- Simmer the sauce for at least an hour to develop deep, complex flavors.
- Cook the spaghetti al dente so it holds up well when mixed with the sauce.
- Store leftover sauce in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat the sauce on the stove, adding a splash of water or broth if needed.
