Description
Classic Spaghetti Bolognese is a rich and hearty Italian meat sauce made with ground beef, vegetables, tomatoes, and a splash of wine, slow-simmered to develop deep flavors. This recipe combines traditional ingredients like pancetta, garlic, and herbs with a finishing touch of milk to create a silky, savory sauce served over perfectly al dente spaghetti and topped with freshly grated Parmesan cheese.
Ingredients
Scale
Pasta
- 400 g dried spaghetti
Sauce
- 2 tbsp olive oil
- 1 tbsp unsalted butter (optional, for richness)
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery ribs, finely diced
- 3 cloves garlic, minced
- 500 g round beef (80–90% lean)
- 100 g pancetta or streaky bacon, finely chopped (optional but traditional)
- 120 ml (1/2 cup) dry red wine
- 800 g canned crushed tomatoes or tomato passata
- 2 tbsp tomato paste
- 250 ml (1 cup) beef stock or water
- 150 ml (2/3 cup) whole milk or half-and-half
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme or Italian seasoning
- 1/2 tsp sugar (optional, to balance acidity)
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for gentle heat)
- Fresh basil or flat-leaf parsley, chopped, for serving
- 60–80 g freshly grated Parmesan cheese, plus extra for serving
Instructions
- Prepare the vegetables: Finely dice the onion, carrots, and celery into small, even pieces so they soften evenly and blend into the sauce. Mince the garlic and finely chop the pancetta or bacon if using.
- Start the base (soffritto): Heat the olive oil and butter in a large, heavy-bottomed pot or deep skillet over medium heat. Add the onion, carrot, and celery with a small pinch of salt. Cook, stirring occasionally, for 8–10 minutes until the vegetables are very soft and lightly golden but not browned or crisp. Lower the heat if they start to darken too quickly. Add the minced garlic and cook for 30–60 seconds until fragrant.
- Cook the pancetta and beef: Add the chopped pancetta or bacon to the pot (if using) and cook for 3–4 minutes until the fat renders and the edges start to brown. Increase heat to medium-high. Add the ground beef, breaking it up with a wooden spoon into small pieces. Season lightly with salt and pepper. Cook for 6–8 minutes, stirring and breaking up any clumps, until the meat is no longer pink and has started to brown. Allow some bits to caramelize on the bottom of the pan for extra flavor.
- Deglaze with wine: Pour in the red wine. Stir well, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce for 2–3 minutes, until it has mostly evaporated but the mixture is still moist.
- Add tomatoes and seasonings: Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly. Add the crushed tomatoes or passata and the beef stock (or water). Add the bay leaf, dried oregano, dried thyme or Italian seasoning, sugar (if using), and a small pinch of red pepper flakes if desired. Stir to combine, then bring the sauce to a gentle simmer.
- Long, slow simmer: Reduce the heat to low so the sauce is just barely bubbling. Partially cover the pot with a lid, leaving it slightly ajar. Simmer for at least 45–60 minutes, stirring every 10–15 minutes to prevent sticking. For deeper flavor, continue simmering up to 1.5–2 hours, adding a splash of water or stock if it becomes too thick. Taste and adjust seasoning with salt and pepper during the last 15 minutes of cooking.
- Finish with milk: About 15 minutes before serving, stir in the milk or half-and-half. Simmer gently, uncovered, stirring occasionally, until the sauce thickens again and becomes silky and rich. Remove the bay leaf and discard. Check seasoning one final time and adjust salt and pepper as needed.
- Cook the spaghetti: Bring a large pot of well-salted water (it should taste pleasantly salty) to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup (240 ml) of the starchy pasta cooking water, then drain the spaghetti.
- Combine pasta and sauce: Return the drained spaghetti to the pot or place it in a large serving bowl. Add a generous amount of Bolognese sauce (start with about 2–3 ladles, adding more as needed) and a splash of reserved pasta water. Toss over low heat (if using the pot) or thoroughly in the bowl until the spaghetti is evenly coated and glossy. The pasta water will help the sauce cling.
- Serve: Plate the sauced spaghetti in warm bowls. Spoon a little extra Bolognese on top of each portion. Sprinkle generously with freshly grated Parmesan cheese. Garnish with chopped fresh basil or parsley and a grind of black pepper. Serve immediately with extra Parmesan on the side.
Notes
- Using pancetta or streaky bacon adds traditional depth, but can be omitted for a leaner sauce.
- Simmering time can be extended up to 2 hours for a richer, more concentrated flavor.
- The addition of milk at the end mellows acidity and enriches the sauce.
- Reserve pasta water to help the sauce cling to the spaghetti for a silky finish.
- Adjust seasoning with salt, pepper, and optional sugar according to taste preferences.
- Serve with extra grated Parmesan cheese for added flavor.
