Authentic Italian Spaghetti Bolognese Recipe

What Is Spaghetti Bolognese?

Spaghetti Bolognese is a classic Italian pasta, with a rich meaty sauce. It originates from Bologna, in the Emilia-Romagna region, that’s why the name. The sauce, known as “ragù alla Bolognese,” is a delicious slow cooked meat sauce. It’s made with ground beef, pork, tomatoes, and vegetables like onions, carrots, and celery.

This authentic Bolognese is rich, creamy, and slightly sweet thanks to the long cooking process. It’s definitely worth a try!

Traditionally, ragù alla Bolognese is served with tagliatelle, not spaghetti. But, spaghetti has become so popular that it’s now it’s even more common to make this pasta with spaghetti! But for a traditional dish I recommend using tagiatelle!

Key Ingredients & Substitutions for Spaghetti Bolognese

Ground Meat: A mix of ground beef and pork makes the perfect balance of flavor and texture. If you prefer leaner meat, you can also use ground turkey or chicken, but the flavor will be lighter, and not traditional.

Vegetables: The holy trinity of Italian cooking—onions, carrots, and celery—forms the base of the sauce.

Tomatoes: Use canned whole tomatoes or passata for the best flavor. Avoid pre-seasoned sauces for authenticity.

Milk or Cream: Adds richness and balances the acidity of the tomatoes.

Red or White Wine: Enhances the depth of flavor. Use something you’d enjoy drinking.

Herbs: Bay leaves and thyme are traditional, but fresh basil and parsley make great finishing touches.

Spaghetti: Authentic ragù alla Bolognese is traditionally served with tagliatelle, but spaghetti works perfectly too!

Equipment You’ll Need

• Large Pot: For simmering the sauce.
• Heavy-Bottomed Pan: To brown the meat and vegetables evenly.
• Wooden Spoon: Ideal for stirring the sauce as it simmers.
• Pasta Pot: For cooking the spaghetti.
• Grater: For freshly grated Parmigiano Reggiano to serve on top.

Step-by-Step Instructions for Perfect Spaghetti Bolognese

Step 1: Prep the Ingredients

1. Chop the Vegetables: Dice 1 onion, 1 carrot, and 1 celery stalk as finely as possible. This ensures the sauce has a smooth texture.

Step 2: Start the Sauce

2. Sauté the Vegetables: Heat 2 tbsp olive oil in a large pan over medium heat. Add the onion, carrot, and celery, and cook for 5-7 minutes until softened.
3. Brown the Meat: Add ½ lb (225g) ground beef and ½ lb (225g) ground pork to the pan. Cook until browned, breaking it up with a wooden spoon.

Step 3: Add the Liquids

4. Deglaze with Wine: Pour in ½ cup (120ml) red or white wine and let it simmer until mostly evaporated, about 5 minutes.
5. Add the Tomatoes: Stir in 1 can (14 oz) whole tomatoes, breaking them up with your spoon, or 2 cups (500ml) passata.

Step 4: Simmer the Sauce

6. Add Herbs and Milk: Stir in 1 cup (240ml) milk, 1 tsp salt, ½ tsp black pepper, and a bay leaf. Reduce the heat to low and let it simmer gently for 1.5-2 hours, stirring occasionally.

Step 5: Cook the Spaghetti

7. Boil the Pasta: Bring a large pot of salted water to a boil. Cook 12 oz (350g) of spaghetti according to package instructions until al dente.

Step 6: Serve and Garnish

8. Combine and Serve: Toss the spaghetti with the sauce or spoon the sauce generously over the top. Garnish with freshly grated Parmigiano Reggiano and a sprinkle of fresh parsley or basil.

Expert Tips for the Best Spaghetti Bolognese

Don’t Rush the Simmer: The longer the sauce cooks, the better the flavor. Two hours is ideal, but even longer won’t hurt!

Use Freshly Grated Cheese: Pre-grated cheese doesn’t melt as nicely or have the same flavor.

Make It Ahead: This sauce tastes even better the next day, so it’s perfect for meal prep or entertaining.

Cook Pasta Al Dente: Slightly undercooked pasta will soak up the sauce and taste amazing.

Serving Suggestions

Spaghetti Bolognese is a meal in itself, but it pairs wonderfully with a side of garlic bread or a crisp green salad. For an authentic Italian experience, serve it with a glass of red wine like Chianti or Sangiovese. And don’t forget extra cheese on the side—there’s no such thing as too much Parmigiano Reggiano!

Make-Ahead and Storage

• Make-Ahead: The sauce can be made up to 3 days in advance and stored in the fridge.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze the sauce (without the pasta) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

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