The BEST Spaghetti Bolognese Recipe
Add Preferred SourceThis Spaghetti Bolognese recipe brings the authentic taste of Italy right into your kitchen. Featuring a rich blend of ground beef, pancetta, and aromatic vegetables simmered in a tomato-based sauce, this dish is both comforting and satisfying. Perfect for a family dinner or a cozy meal, this recipe promises deliciousness in every bite.
Why you will love making Spaghetti Bolognese
Here’s why you’ll find joy in preparing this classic dish:
- Flavor: Slow cooking allows for deep, layered flavors that you simply can’t get from a jar of sauce.
- Versatility: This recipe can be tweaked with different meats or additional spices to suit your taste.
- Comfort Cooking: The process of chopping, stirring, and simmering is incredibly therapeutic.
- Family Friendly: It’s a guaranteed hit with both kids and adults, making it a go-to for family meals.
- Leftovers are Great: Bolognese sauce tastes even better the next day and freezes well for future quick dinners.
- Culinary Skills: Making this dish can help you hone basic cooking skills, like sautéing and simmering.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Spaghetti Bolognese with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Let’s break down how to make this hearty, comforting dish.
Vegetables and Pancetta
Heat the olive oil in a Dutch oven over medium heat. Add the finely chopped pancetta, chopped onions, celery, and carrots. Stir and cook until the vegetables are soft, about 10 minutes.
Cooking the Meat
In the same pot, add the ground beef and cook it while breaking it apart with a wooden spoon until it’s all browned. Season with a bit of salt. Stir it well, and then pour in the wine. Allow it to cook until the alcohol evaporates.
Simmering
Add the tomato paste and cook until it starts to caramelize, a couple of minutes. Add the crushed tomatoes, chicken stock, bay leaf, nutmeg, and Parmesan rind (if using). Bring everything to a simmer and let it cook at medium-high temperature for about 10 minutes (If you have time, simmer for 2 hours as this brings out the best flavors).
Final Touches
Once the sauce has thickened and reduced, discard the bay leaf and stir in the milk. Cook for another 10 minutes to bring all the flavors together. Adjust the seasoning with salt as needed.
Prepare the Pasta
While the sauce simmers, cook the spaghetti according to the package directions until al dente. Drain well.
Serving
Serve the cooked spaghetti topped with the rich Bolognese sauce and a generous sprinkle of grated Parmesan cheese. Enjoy!
Recipe Notes and Expert Tips
Here are some insider tips to make your Spaghetti Bolognese even more delightful:
- Wine: Using a dry white wine helps to balance the richness of the meat and adds a nice acidity to the sauce. If you prefer, a dry red wine can also work well for a deeper flavor. You can also skip the wine and use a splash of broth or even water with a bit of vinegar to add the necessary acidity.
- Simmer Time: Don’t rush the simmering process. The longer you let it cook, the more the flavors will meld together. Two hours is great, but if you have time for more, even better!
- Meat Varieties: While ground beef is traditional, mixing half pork and half beef adds extra flavor. Some even like to include a bit of ground veal. Ground turkey is a lighter option that works perfectly.
- Fresh vs. Dried Herbs: If you have them, fresh herbs like basil or thyme can be a fantastic addition in the last 30 minutes of simmering.
- Parmesan Rind: If you have a leftover rind from a piece of Parmesan cheese (that’s the hard, end part of the cheese), toss it in during the simmer. It adds an incredible depth of flavor.
- Spice: Feel free to add a pinch of red pepper flakes if you like a bit of heat in your Bolognese.
- Pasta: Feel free to use any pasta you like—penne, fusilli, or even gluten-free pasta works great with Bolognese sauce.
- Thicken Sauce: If your sauce is too thin, let it simmer uncovered to reduce and thicken. Stirring in a small amount of tomato paste can also help achieve a thicker consistency.
How to Store Leftover Spaghetti Bolognese
Storing your leftover Spaghetti Bolognese correctly can make your next meal just as delicious as the first. Here’s how to keep it tasting great:
- Cool Before Storing: Allow the Bolognese sauce to cool completely before you store it.
- Refrigeration: Store the sauce in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
- Freezing: For longer storage, Bolognese sauce freezes beautifully. Portion the sauce into freezer-safe containers or bags and it can be frozen for up to 3 months.
- Reheating: When ready to eat, reheat the sauce slowly on the stove over medium heat, or in the microwave, stirring occasionally until hot. If the sauce has thickened too much, you can thin it with a little water or broth.
Our Top 3 Money-Saving Tips for This Recipe
Saving money while cooking delicious meals like Spaghetti Bolognese is totally doable with a few smart choices. Here are our top tips for keeping it budget-friendly:
- Wine Substitutes: Instead of wine, consider using a splash of vinegar mixed with water; it adds the needed acidity without the cost of wine.
- Batch Cooking: Make a large batch of Bolognese sauce and freeze it in portions for future meals, saving on both ingredients and energy costs.
- Reuse and Recycle: Use the bones and scraps from other meals to make homemade chicken broth instead of buying it.
What to Serve with Spaghetti Bolognese
Here are some ideas on what to serve with your Bolognese.
Simple Green Salad
A light, simple salad dressed with olive oil and balsamic vinegar complements the richness of Bolognese sauce. It adds freshness and a crisp texture that balances the hearty main dish.
Garlic Bread
No spaghetti night is complete without garlic bread! It’s perfect for mopping up any leftover sauce on your plate. Plus, you can add herbs like parsley and a bit of grated Parmesan to tie it all together.
Roasted Vegetables
For a healthier side, try roasted vegetables like zucchini, bell peppers, and onions. The caramelization of the veggies adds a sweet counterpoint to the savory, meaty Bolognese.
Wine Pairing
A glass of medium-bodied red wine, such as Chianti or Merlot, pairs wonderfully with Spaghetti Bolognese. The wine’s acidity and fruitiness provide a nice balance to the richness of the sauce.
More Beef Recipes You Will Love
- Slow Cooker Pot Roast
- Cowboy Casserole Recipe
- Tater Tot Casserole Recipe
- Walking Taco Casserole Recipe
- Cheeseburger Casserole Recipe
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound ground beef
- Salt and pepper
- ½ cup pancetta finely chopped
- 1 onion chopped
- 2 celery stalks chopped
- 1 carrot peeled, chopped
- 1 cup dry white wine
- ⅓ cup tomato paste
- 1 cup San Marzano crushed tomatoes
- 1 bay leaf
- ½ teaspoon grated nutmeg
- 2 cups chicken broth
- 1 piece Parmesan rind Optional
- 1 cup whole milk
- 2 pounds spaghetti
- 4 tablespoons Parmesan cheese grated
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the finely chopped pancetta, chopped onions, celery, and carrots. Stir and cook until the vegetables are soft, about 10 minutes.4 tablespoons extra-virgin olive oil, ½ cup pancetta, 1 onion, 2 celery stalks, 1 carrot
- In the same pot, add the ground beef and cook it while breaking it apart with a wooden spoon until it's all browned. Season with salt and pepper and stir in the wine.1 pound ground beef, Salt and pepper, 1 cup dry white wine
- Add the tomato paste and cook until it starts to caramelize, a couple of minutes. Pour in the crushed tomatoes, chicken stock, bay leaf, nutmeg, and Parmesan rind (if using).⅓ cup tomato paste, 1 cup San Marzano crushed tomatoes, 1 bay leaf, ½ teaspoon grated nutmeg, 2 cups chicken broth, 1 piece Parmesan rind
- Bring everything to a simmer and let it cook at medium-high temperature for about 10 minutes
- Discard the bay leaf, add the milk, and cook for 10 more minutes. Adjust the taste with salt and reserve.1 cup whole milk
- Make the pasta according to package directions and serve with the Bolognese and grated Parmesan cheese.2 pounds spaghetti, 4 tablespoons Parmesan cheese
- Serve warm and enjoy!
Notes
- Wine: Using a dry white wine helps to balance the richness of the meat and adds a nice acidity to the sauce. If you prefer, a dry red wine can also work well for a deeper flavor. You can also skip the wine and use a splash of broth or even water with a bit of vinegar to add the necessary acidity.
- Simmer Time: Don’t rush the simmering process. The longer you let it cook, the more the flavors will meld together. Two hours is great, but if you have time for more, even better!
- Meat Varieties: While ground beef is traditional, mixing half pork and half beef adds extra flavor. Some even like to include a bit of ground veal. Ground turkey is a lighter option that works perfectly.
- Fresh vs. Dried Herbs: If you have them, fresh herbs like basil or thyme can be a fantastic addition in the last 30 minutes of simmering.
- Parmesan Rind: If you have a leftover rind from a piece of Parmesan cheese (that’s the hard, end part of the cheese), toss it in during the simmer. It adds an incredible depth of flavor.
- Spice: Feel free to add a pinch of red pepper flakes if you like a bit of heat in your Bolognese.
- Pasta: Feel free to use any pasta you like—penne, fusilli, or even gluten-free pasta works great with Bolognese sauce.
- Thicken Sauce: If your sauce is too thin, let it simmer uncovered to reduce and thicken. Stirring in a small amount of tomato paste can also help achieve a thicker consistency.
Storage and Reheating Instructions
- Cool Before Storing: Allow the Bolognese sauce to cool completely before you store it.
- Refrigeration: Store the sauce in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
- Freezing: For longer storage, Bolognese sauce freezes beautifully. Portion the sauce into freezer-safe containers or bags and it can be frozen for up to 3 months.
- Reheating: When ready to eat, reheat the sauce slowly on the stove over medium heat, or in the microwave, stirring occasionally until hot. If the sauce has thickened too much, you can thin it with a little water or broth.
The pictures don’t match the instructions, makes you wonder which was plagiarized.
Good recipe though, regardless!
I sincerely apologize for the discrepancy between the pictures and instructions. You’re right to point this out. We’ve updated the recipe to ensure everything matches correctly. Thank you for bringing this to our attention Rob, and I’m glad you still found it enjoyable!
I wish all recipes were written like this one. Listing each ingredient and the amount in each step so you don’t have to scroll up and down to see each amount of ingredients. Hopefully this will become the new standard.