Why you'll love this Spaghetti Bolognese recipe
Spaghetti Bolognese is one of the world's most beloved dishes: al dente pasta topped with a rich, flavorful Bolognese sauce, slowly simmered to develop all its aromas. A classic of Italian cuisine that brings the whole family together around the table!
Ingredients (4 servings)
For the Bolognese sauce
- 500 g ground beef (or beef-pork mix)
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, diced small
- 1 stalk celery, diced small
- 150 ml red wine
- 150 ml beef broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- A few fresh basil leaves
For the pasta
- 400 g spaghetti
- Salted boiling water
- Grated Parmesan for serving
Step-by-step preparation
Step 1 – Prepare the soffritto
In a large pot, heat the olive oil over medium heat. Sauté the onion, carrot, and celery for 5 to 7 minutes until tender and lightly golden. Add the garlic and cook for another 1 minute.
Step 2 – Brown the meat
Add the ground beef and brown over high heat, breaking up the meat well. Cook until well browned, about 8 minutes. Season with salt and pepper.
Step 3 – Deglaze and simmer
Pour in the red wine and reduce for 2 minutes. Add the crushed tomatoes, tomato paste, broth, and oregano. Mix well, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring occasionally.
Step 4 – Cook the spaghetti
In a large pot of generously salted boiling water, cook the spaghetti al dente according to package directions. Reserve one cup of pasta water before draining.
Step 5 – Assemble and serve
Mix the drained spaghetti directly into the Bolognese sauce. Add a little pasta water if necessary to bind the sauce. Serve with grated Parmesan and fresh basil leaves.
Chef's tips
- Long simmer: the longer the sauce simmers, the more flavorful it will be. Ideally, 2 hours over very low heat.
- Pasta water: never discard pasta water—it binds the sauce perfectly thanks to the starch.
- Storage: the sauce can be stored for 3 days in the refrigerator and freezes very well.
- Ideal utensil: a cast iron Dutch oven or a large, heavy-bottomed pot for even simmering.
Nutritional information (per serving)
- Calories: ~580 kcal
- Protein: 35 g
- Carbohydrates: 65 g
- Fat: 18 g
FREQUENTLY ASKED QUESTIONS
WHAT IS THE ORIGIN OF BOLOGNESE SAUCE?
Bolognese sauce (ragù alla bolognese) originated in Bologna, Emilia-Romagna, Italy. The official recipe, registered with the Bologna Chamber of Commerce in 1982, uses ground beef, vegetables, wine, and milk — without large quantities of tomatoes. The international version with a lot of tomatoes is a popular adaptation.
CAN BOLOGNESE SAUCE BE PREPARED IN ADVANCE?
Absolutely! Bolognese sauce is even better the next day, as the flavors have time to develop. Prepare it the day before, store it in the refrigerator, and reheat it gently before serving. It also freezes very well for up to 3 months.
CAN A MEAT-FREE VERSION BE MADE?
Yes! Replace the ground beef with a mixture of cooked green lentils and sliced mushrooms for a flavorful vegetarian version. Add a spoonful of soy sauce to enhance the umami and compensate for the absence of meat.
WHAT TYPE OF PASTA SHOULD BE USED FOR BOLOGNESE?
Traditionally, Bolognese is served with fresh tagliatelle in Italy. However, spaghetti is the most popular version worldwide. You can also use penne, rigatoni, or fusilli — short, hollow pasta shapes hold the sauce well.
HOW TO PREVENT THE SAUCE FROM BEING TOO ACIDIC?
If your sauce is too acidic, add a pinch of sugar or a teaspoon of baking soda at the end of cooking. You can also add a little milk or cream as in the traditional Bolognese recipe, which naturally softens the acidity of the tomatoes.
CAN WHITE WINE BE USED INSTEAD OF RED WINE?
Yes, dry white wine works very well and results in a lighter, more delicate sauce. Red wine adds more depth and richness. If you don't want to use alcohol, replace it with additional beef broth and a spoonful of balsamic vinegar.