Here’s a classic, rich, and comforting Spaghetti Bolognese recipe — full of hearty meat sauce simmered to perfection and served over tender spaghetti. 🍝🇮🇹
🧾 Ingredients
For the Bolognese sauce:
-
1 lb (450g) ground beef (or half beef, half pork for extra flavor)
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 medium carrot, finely diced
-
1 celery stalk, finely diced
-
2 tbsp tomato paste
-
1 can (14 oz / 400g) crushed tomatoes (or tomato puree)
-
½ cup beef broth (or red wine for depth)
-
1 tsp dried oregano
-
1 tsp dried basil
-
½ tsp sugar (optional, to balance acidity)
-
Salt and pepper, to taste
-
1–2 tbsp olive oil
-
¼ cup milk or cream (optional, for richness)
For serving:
-
12 oz (340g) spaghetti
-
Freshly grated Parmesan cheese
-
Fresh basil or parsley (for garnish)
👩🍳 Instructions
-
Cook the aromatics:
-
In a large skillet or saucepan, heat olive oil over medium heat.
-
Add onion, carrot, and celery; cook 4–5 minutes until softened.
-
Add garlic and cook another 30 seconds until fragrant.
-
-
Brown the meat:
-
Add ground beef (and pork if using).
-
Cook until browned, breaking it up with a spoon.
-
Drain excess fat if necessary.
-
-
Build the sauce:
-
Stir in tomato paste and cook for 1–2 minutes to caramelize slightly.
-
Add crushed tomatoes, beef broth (or wine), oregano, basil, sugar, salt, and pepper.
-
Stir well and bring to a simmer.
-
-
Simmer:
-
Reduce heat to low, cover partially, and let simmer for 30–45 minutes, stirring occasionally.
-
The longer it simmers, the deeper the flavor!
-
Stir in milk or cream at the end for a silky texture.
-
-
Cook the spaghetti:
-
Meanwhile, cook spaghetti according to package instructions until al dente.
-
Drain and toss lightly with a bit of olive oil to prevent sticking.
-
-
Serve:
-
Plate the spaghetti, spoon over plenty of Bolognese sauce, and top with grated Parmesan and fresh herbs.
-
🍅 Tips & Variations
-
Add a dash of red wine for a richer flavor — let it reduce before adding tomatoes.
-
For extra depth, toss in a bay leaf while simmering.
-
You can swap spaghetti for fettuccine, tagliatelle, or penne.
-
Leftovers taste even better the next day!
Would you like me to give you a slow-cooker version of this Bolognese (for an extra-rich, all-day simmered flavor)?
