Classic Spaghetti Bolognese

A rich and savory spaghetti dish featuring a hearty, meaty tomato sauce tossed with perfectly cooked pasta and topped with grated Parmesan.

Why You’ll Love This Recipe

This timeless Italian‑inspired recipe delivers depth of flavor and comfort. Slow‑simmered sauce infused with meat, tomatoes, and aromatics clings beautifully to pasta for an unforgettable meal that warms from the inside out.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef or a mix of beef and pork
• Onion, carrot, celery (soffritto)
• Garlic
• Crushed or diced tomatoes, tomato paste
• Red or white wine (optional)
• Beef or chicken broth
• Olive oil
• Dried oregano or Italian seasoning
• Salt and pepper
• Spaghetti noodles
• Grated Parmesan

Directions

1. Heat olive oil in a heavy pot. Sauté onion, carrot, celery, garlic until softened.
2. Add ground meat; brown thoroughly.
3. Stir in tomato paste, then deglaze with wine if using.
4. Add tomatoes, broth, seasoning; bring to a gentle simmer.
5. Cover partially and simmer at least 30 minutes (longer if possible).
6. Cook spaghetti until al dente. Drain and toss with sauce.
7. Serve topped with grated Parmesan.

Servings and timing

Serves about 6. Prep time: 15 minutes. Cook time: minimum 45 minutes (longer improves flavor). Total time: about 1 hour.

Variations

• Add chopped mushrooms or grated zucchini to stretch the sauce.
• Use ground turkey or plant‑based meat substitute.
• Stir in cream or milk near end for ragù-style richness.
• Add pancetta or bacon at start for depth.

Storage/reheating

Store sauce and pasta separately in the fridge for up to 3 days. Reheat sauce gently on the stove. Combine with freshly cooked spaghetti for best texture. Sauce can be frozen for up to 3 months.

FAQs

Can I make the sauce in advance?

Yes—prepare sauce ahead and refrigerate or freeze; reheat before serving.

Why should the sauce simmer longer?

Long simmering develops deeper flavor and mellows acidity.

Can I skip wine?

Yes—use additional broth instead; wine adds depth but is optional.

Is this recipe keto‑friendly?

Use zucchini noodles or shirataki noodles instead of spaghetti.

Can I make this vegetarian?

Yes—swap meat for lentils or plant‑based mince.

How do I prevent spaghetti from clumping?

Serve immediately after tossing, and use enough sauce to coat strands.

Can I use fresh tomatoes?

Yes—use ripe tomatoes, chopped or pureed, but may need longer simmering.

Do I need tomato paste?

Tomato paste adds rich umami—omit if unavailable but flavor won’t be as deep.

What’s the best grated cheese?

Parmigiano‑Reggiano or Grana Padano offer authentic flavor.

What side dishes complement this?

Try garlic bread, Caesar salad, roasted vegetables, or a simple green salad.

Conclusion

Classic Spaghetti Bolognese delivers hearty, comforting flavor that’s easy to make and even more satisfying. Perfect for family meals, dinner parties, or any time you crave homemade goodness.

Classic Spaghetti Bolognese

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A timeless Italian pasta dish featuring a rich and hearty meat sauce simmered with tomatoes, herbs, and aromatic vegetables. This classic spaghetti Bolognese is a family favorite perfect for any night of the week.

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 lb (450g) ground beef
• 1/4 cup tomato paste
• 1 can (28 oz) crushed tomatoes
• 1/2 cup red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup whole milk or cream
• 12 oz (340g) spaghetti
• Grated Parmesan cheese, for serving
• Fresh basil or parsley, for garnish (optional)

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Instructions

1. Heat olive oil in a large skillet or saucepan over medium heat. Add onion, garlic, carrot, and celery. Cook for 5–7 minutes until softened.
2. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–6 minutes.
3. Stir in the tomato paste and cook for 2 minutes. Then add crushed tomatoes and red wine (if using).
4. Season with oregano, basil, salt, pepper, and red pepper flakes if using. Reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally.
5. Stir in the milk or cream during the last 5 minutes of cooking to make the sauce rich and smooth.
6. Meanwhile, cook spaghetti according to package instructions. Drain and set aside.
7. Serve the sauce over spaghetti and top with Parmesan cheese and fresh herbs if desired.

Notes

• Sauce can be made ahead and refrigerated for up to 3 days or frozen for 3 months.
• For extra depth, add a splash of Worcestershire sauce or a pinch of sugar.
• Use a mix of beef and pork for a richer flavor.
• Gluten-free pasta works well as a substitute.

Nutrition

• Serving Size: 1 bowl
• Calories: 620
• Sugar: 10g
• Sodium: 580mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 68g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 65mg