Here’s a classic, rich Spaghetti Bolognese—slow-simmered, comforting, and full of flavor 🍝
Spaghetti Bolognese
Ingredients (serves 4)
Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 500 g (1 lb) ground beef (or beef + pork mix)
- 2 tbsp tomato paste
- 1 can (400 g / 14 oz) crushed tomatoes
- ½ cup beef stock or water
- ½ cup milk (traditional, optional but recommended)
- 1 tsp dried oregano
- 1 bay leaf
- Salt & black pepper
Pasta
- 400 g spaghetti
- Salt for boiling water
To serve
- Fresh basil (optional)
- Grated Parmesan or Pecorino
Instructions
- Build the base (soffritto)
- Heat olive oil in a pan over medium heat.
- Add onion, carrot, and celery. Cook slowly until soft (8–10 minutes).
- Add garlic and cook 30 seconds.
- Brown the meat
- Add ground beef. Cook until browned, breaking it up well.
- Season with salt & pepper.
- Tomato & simmer
- Stir in tomato paste and cook 1 minute.
- Add crushed tomatoes, stock, oregano, bay leaf, and milk.
- Bring to a gentle simmer, partially covered, 45–90 minutes (longer = better).
- Cook pasta
- Boil spaghetti in well-salted water until al dente.
- Reserve ½ cup pasta water.
- Combine & serve
- Toss spaghetti with sauce, adding pasta water if needed.
- Serve with Parmesan and basil.
Tips for the Best Bolognese
- Low, slow simmer = depth of flavor
- Milk tenderizes the meat and balances acidity
- Sauce should be thick, not soupy
Variations
- Authentic Italian: No herbs, just bay
- Rich version: Add pancetta at the start
- No tomato: White Bolognese with stock + milk
- Quick version: Ready in 30 minutes
If you want, I can tailor this for slow cooker, Instant Pot, or make it extra authentic (Bologna-style).
