Spaghetti Bolognese is a comforting staple of traditional Italian-inspired cuisine. This recipe features a rich, slow-simmered meat sauce layered over tender pasta, finished with freshly grated Parmigiano-Reggiano and fresh basil. It brings warm, restaurant-quality flavor straight into your home kitchen.
● Detailed Ingredients
For the Bolognese Meat Sauce:
- Extra virgin olive oil: 2 tablespoons
- Lean ground beef (80/20 or 85/15): 1 lb (450g)
- Yellow onion: 1 medium, finely diced
- Carrot: 1 medium, finely diced
- Celery: 1 stalk, finely diced
- Garlic: 3 cloves, minced
- Tomato paste: 2 tablespoons
- Crushed Italian tomatoes (San Marzano): 1 can (28 oz / 800g)
- Beef broth or stock: 1/2 cup
- Whole milk: 1/2 cup (adds rich, authentic texture)
- Italian seasoning: 1 teaspoon (dried oregano, thyme, basil blend)
- Bay leaf: 1 dried
- Salt and freshly cracked black pepper: To taste
For the Pasta & Garnish:
- Spaghetti: 12 oz (340g)
- Parmigiano-Reggiano (or Parmesan): 1/2 cup, freshly grated
- Fresh basil leaves: A small handful, torn or kept whole for garnish
● Step-by-Step Instructions
- Sauté the Aromatics: Heat extra virgin olive oil in a large Dutch oven or heavy-bottomed skillet over medium heat. Add the diced onion, carrot, and celery (the soffritto). Cook for 6 to 8 minutes until softened and translucent.
- Brown the Meat: Add the minced garlic and ground beef to the pan. Cook for 6 to 8 minutes, breaking the meat apart with a wooden spoon until fully browned. Drain any excess fat if desired.
- Build the Sauce Base: Stir in the tomato paste and cook for 1 to 2 minutes until it deepens in color. Pour in the whole milk and let it simmer until mostly absorbed by the meat (about 3–4 minutes).
- Simmer the Sauce: Stir in the crushed tomatoes, beef broth, Italian seasoning, bay leaf, salt, and black pepper. Bring the sauce to a low boil, then reduce heat to low. Cover partially and let it simmer for at least 30 to 45 minutes (stirring occasionally) to build deep flavor.
- Cook the Spaghetti: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente (usually 8 to 10 minutes). Reserve 1/2 cup of pasta water, then drain the pasta.
- Combine and Serve: Toss the cooked spaghetti with a couple of ladles of Bolognese sauce (using a splash of reserved pasta water if needed to loosen). Heap the pasta onto plates, top with extra meat sauce, a generous mound of freshly grated parmesan, and fresh basil leaves. Serve hot.
● Tips, Variations, and Storage Notes
- Slow Simmer Advantage: If you have extra time, simmer the sauce covered on low for up to 2 hours, adding a splash of broth if it dries out. Longer cooking times develop richer depth.
- Meat Blends: Combine equal parts ground beef and ground pork (or pancetta) for an even richer, traditional meat profile.
- Non-Alcoholic Wine Alternative: If substituting red wine, add 1 tablespoon of red wine vinegar along with the beef broth to balance the richness with brightness.
- Storage: Store sauce separately in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently over medium-low heat.
● Pairings
- Sides: Crusty garlic bread or a crisp green garden salad with balsamic vinaigrette.
- Beverages: Sparkling water with a squeeze of fresh lemon, or non-alcoholic cranberry/grape sparkling cider.
● Quick Info
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Cuisine: Italian / Comfort Food
