Beef Bolognese Spaghetti (Printable)
Hearty slow-simmered beef and tomato sauce paired with perfectly cooked spaghetti for a classic meal.
# What You Need:
→ Meats
01 - 1.1 lbs ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
→ Liquids
06 - 1/2 cup dry red wine
07 - 28 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth
10 - 2 tbsp whole milk or cream
→ Pasta
11 - 14 oz dried spaghetti
→ Oils & Fats
12 - 2 tbsp olive oil
→ Herbs & Spices
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
→ Garnishes
17 - Freshly grated Parmesan cheese for serving
18 - Chopped fresh parsley (optional)
# How To Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Sauté for 6-8 minutes until vegetables are softened and fragrant.
02 - Stir minced garlic into the vegetable mixture and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add ground beef to the pot, breaking it up with a wooden spoon. Cook for approximately 8 minutes until fully browned and no longer pink.
04 - Pour in red wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot to incorporate the fond.
05 - Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer.
06 - Reduce heat to low. Partially cover and simmer for 45-60 minutes, stirring occasionally, until sauce thickens considerably and flavors meld together.
07 - Stir in milk or cream during the final 10 minutes of simmering for added richness. Taste and adjust seasoning as needed.
08 - Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining.
09 - Remove and discard bay leaf from the sauce. Toss spaghetti with the Bolognese sauce, adding reserved pasta water if needed to achieve desired consistency. Serve hot with grated Parmesan and fresh parsley.
# Expert Suggestions:
01 -
- The depth of flavor you get from slowly building layers, starting with the aromatic vegetables and ending with that final splash of cream
- How the sauce clings to every strand of spaghetti, turning a simple pasta dinner into something that feels like a Sunday meal at an Italian nonna's table
- The way your entire apartment will smell like comfort and patience, making even a Tuesday evening feel special
02 -
- The milk addition isn't a mistake, it's a traditional technique that balances the acidity of the tomatoes and creates a velvety mouthfeel you can't achieve any other way
- Most home cooks rush the vegetable step, but that 8 minutes of gentle cooking is what transforms a weeknight dinner into something that tastes like it simmered all day
- Reserving pasta water isn't optional here, the starchy liquid is what helps the sauce cling to every strand of spaghetti instead of pooling at the bottom of the bowl
03 -
- Use a heavy-bottomed pot or Dutch oven, because thin pots can cause hot spots that scorch the sauce, and once you taste that burnt flavor, there's no saving it
- Don't rush the browning step on the beef, those dark caramelized bits are what give the sauce its deep, meaty character and distinguish it from basic marinara