Description
Classic Spaghetti Bolognese is a rich and flavorful Italian meat sauce made with ground beef, pancetta, aromatic vegetables, tomatoes, and a splash of red wine, simmered slowly to develop deep flavors. Served over perfectly cooked al dente spaghetti and finished with fresh Parmesan and herbs, this hearty dish is a comforting and timeless favorite.
Ingredients
Scale
Pasta
- 400 g dried spaghetti
Sauce Base
- 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
Meat
- 500 g round beef (80–90% lean)
- 100 g pancetta or streaky bacon, finely chopped (optional but traditional)
Liquids and Seasonings
- 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)
To Serve
- Fresh basil or flat-leaf parsley, chopped
- 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 seamlessly 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 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 darken too quickly. Add 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 edges start to brown. Increase heat to medium-high, add ground beef, breaking it up with a spoon. Season lightly with salt and pepper. Cook for 6–8 minutes, stirring and breaking up clumps, until meat is no longer pink and browning occurs, allowing caramelized bits on the pan for flavor.
- Deglaze with wine: Pour in the red wine, stirring well and scraping up browned bits from the pot’s bottom. Let wine simmer and reduce for 2–3 minutes until mostly evaporated but still moist.
- Add tomatoes and seasonings: Stir in tomato paste and cook 1–2 minutes to slightly caramelize. Add crushed tomatoes or passata and beef stock or water. Add bay leaf, dried oregano, thyme or Italian seasoning, optional sugar, and a pinch of red pepper flakes if desired. Stir and bring to a gentle simmer.
- Long, slow simmer: Reduce heat to low so sauce bubbles gently. Partially cover pot with lid slightly ajar. Simmer at least 45–60 minutes, stirring every 10–15 minutes to prevent sticking. For a deeper flavor, simmer 1.5–2 hours, adding splash of water or stock if sauce thickens too much. Adjust salt and pepper during last 15 minutes of cooking.
- Finish with milk: About 15 minutes before serving, stir in milk or half-and-half. Simmer gently uncovered, stirring occasionally, until sauce thickens again and becomes silky and rich. Remove bay leaf and discard. Check final seasoning and adjust salt and pepper as needed.
- Cook the spaghetti: Bring large pot of well-salted water to rolling boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1 cup (240 ml) pasta water, then drain spaghetti.
- Combine pasta and sauce: Return drained spaghetti to the pot or place in large serving bowl. Add generous amount of Bolognese sauce (about 2–3 ladles), splash of reserved pasta water. Toss over low heat or thoroughly in bowl until spaghetti is evenly coated and glossy; pasta water helps sauce cling.
- Serve: Plate sauced spaghetti in warm bowls. Spoon extra Bolognese on top. Sprinkle 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
- Use pancetta or bacon if possible for authentic flavor but it can be omitted.
- Simmering the sauce longer develops deeper, richer flavors; up to 2 hours is recommended.
- The milk added near the end balances acidity and adds richness for a silky texture.
- Reserve pasta cooking water; its starchiness helps the sauce cling to the spaghetti.
- Adjust seasoning towards the end and before serving to suit your taste.
- For a vegetarian version, substitute beef and pancetta with mushrooms and lentils, and use vegetable stock.
