The Ultimate Spaghetti Bolognese

This Spaghetti Bolognese Recipe delivers an incredibly rich, hearty, and deeply flavorful experience, often tasting even better the next day! Whether you need a satisfying meal in just 30 minutes or prefer to let it simmer for hours to unlock its profound depth, this recipe is adaptable to your schedule. Its versatility makes it a perfect dish for cozy family dinners or special occasions.

For those exploring dietary alternatives, I haven’t forgotten you! Vegetarians and vegans can enjoy a delicious twist with my Lentil Bolognese. If you prefer a lighter, leaner protein, my Turkey Bolognese recipe offers a fantastic alternative without sacrificing flavor.

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My Favorite Bolognese: Inspired by a Nonna in Italy!

My passion for authentic Italian cooking truly blossomed during an unforgettable, all-day cooking class I took in Siena, Italy. It was a highlight of my trip, an experience where I learned the art of crafting a full four-course Italian meal from the incredible Nonna Ciana and her wonderful translators. The warmth of the kitchen, the aroma of fresh ingredients, and Nonna’s timeless techniques left an indelible mark on me.

After the class, one of the translators generously shared a collection of cherished family recipes via email. Since then, I’ve been lovingly adapting and sharing these culinary treasures, putting my own spin on classic dishes. Today, I’m thrilled to share my interpretation of the iconic Bolognese, a sauce that holds a special place in my heart.

Traditionally, in Italy, Bolognese sauce is often paired with heartier, wider pasta shapes like pappardelle or tagliatelle, which are perfect for holding the rich, thick sauce. However, in my home, it’s all about spaghetti – a perennial favorite with my kids! While I’ve chosen to serve it with spaghetti today, feel free to explore other pasta options that best suit your preference. The most important thing is to enjoy the process and the incredible flavor of this cherished sauce.

Understanding the Nuances: Bolognese Sauce vs. Meat Sauce vs. Spaghetti Sauce

While often used interchangeably, Bolognese, meat sauce, and spaghetti sauce each possess distinct characteristics and culinary traditions. Understanding these differences can elevate your appreciation and cooking of Italian-inspired dishes.

Bolognese Sauce: Hailing from Bologna in the Emilia-Romagna region of Italy, authentic Bolognese (or Ragù alla Bolognese) is far more complex than a simple meat sauce. It’s a thick, slow-cooked, meat-based sauce, traditionally made with a soffritto base of finely diced carrots, celery, and onions. Ground meat (often a mix of beef and pork), a small amount of tomatoes (sometimes just tomato paste), red or white wine, and often milk or cream are key ingredients. The prolonged simmering allows the flavors to meld beautifully, creating an incredibly rich, savory, and well-rounded sauce. It’s traditionally served with wide, flat pasta like tagliatelle or pappardelle, or used in lasagna, as these shapes best capture its luxurious texture.

Meat Sauce: This term is much broader and generally refers to any tomato-based sauce that includes ground meat. Unlike Bolognese, which follows a specific regional recipe, a “meat sauce” can vary wildly in its ingredients and preparation. It might feature different cuts of meat, various vegetables, and a wider range of seasonings. It often contains a higher proportion of tomatoes than traditional Bolognese and is typically cooked for a shorter period. American-style meat sauces are often thicker and more tomato-forward, and can be served with almost any pasta shape.

Spaghetti Sauce: Also widely known as Marinara sauce in the U.S. (though true marinara is typically meatless), spaghetti sauce is fundamentally a simple tomato sauce. It primarily consists of crushed or pureed tomatoes, garlic, and aromatic herbs like basil and oregano. While it can sometimes have meat added, its core identity is a light, fresh, and vibrant tomato flavor. It’s designed to coat, rather than cling heavily to, delicate pasta strands like spaghetti. The cooking time is usually much shorter, focusing on preserving the fresh taste of the tomatoes.

Unlocking Deep Flavor: The “Secrets” To The Best Bolognese

This spaghetti Bolognese stands out with its unparalleled richness and profound savory depth. The magic lies in a combination of quality ingredients and time-honored techniques. Here are the key components that come together to create an absolutely unforgettable Bolognese:

• The Foundation: Soffritto (Veggies): At the heart of many Italian sauces, including Bolognese, is the humble Soffritto – a finely diced mixture of celery, onion, and carrot. Slowly cooking these vegetables in olive oil, until they are soft and translucent, is crucial. This gentle sautéing process doesn’t just build a deep, aromatic flavor base; it also cleverly sneaks in extra vegetables, making this dish a stealthy win for even the pickiest eaters.
• Hearty Ground Beef: While traditional Bolognese often uses a mix of meats, good quality ground beef provides the essential heartiness and robust flavor we crave. To amplify that meaty essence, I opt for beef bouillon powder instead of relying solely on salt and pepper. This simple substitution injects an extra layer of umami that truly sets the sauce apart.
• Premium Crushed Tomatoes: As the primary source of the sauce’s vibrant flavor, the quality of your crushed tomatoes matters immensely. Invest in the best brand you can find. San Marzano tomatoes, if available, are often favored for their balanced sweetness and lower acidity, contributing to a superior final product.
• The Creamy Finish: Heavy Cream: A signature element of traditional Bolognese is the addition of dairy, typically milk or cream. I prefer heavy cream for its luxurious richness, which beautifully mellows the acidity of the tomatoes and creates a velvety smooth texture that coats the pasta perfectly. It’s a key ingredient for achieving that classic, indulgent Bolognese mouthfeel.
• Umami Powerhouse: Worcestershire Sauce: This might seem like an unconventional addition to Italian cooking, but Worcestershire sauce is a secret weapon for boosting savory depth. Much like soy sauce in fried rice, it introduces a complex umami note that harmonizes with the meat and tomatoes, adding a layer of sophisticated flavor without overpowering the Italian character of the dish.
• Balancing Act: A Touch of Sugar: Tomatoes, while delicious, can sometimes be quite acidic. A small pinch of sugar is all it takes to balance out this acidity, rounding out the flavors and preventing the sauce from tasting too sharp. It doesn’t make the sauce sweet, but rather enhances the natural sweetness of the tomatoes and other ingredients.

Crafting Your Culinary Masterpiece: How To Make Spaghetti Bolognese

This Spaghetti Bolognese recipe is designed to be accessible for everyone, whether you’re short on time or eager to dedicate hours to slow-cooked perfection. It can easily fit into a busy weeknight dinner schedule, and with minimal effort, you can have a delicious meal on the table.

For those times when you’re in a hurry, you can achieve a wonderfully satisfying sauce with a shorter simmer. However, for the most profound and delicious flavor, I highly recommend allowing the sauce to simmer for at least 2 to 3 hours. This slow cooking process is where the true magic happens; it allows the complex flavors of the meat, vegetables, and tomatoes to fully meld, deepen, and develop an unparalleled richness. You can start this recipe on the stovetop and then effortlessly transfer it to a slow cooker for hands-off simmering throughout the day, making it perfect for preparing in advance.

If you truly need a lightning-fast option, perhaps for an unexpected meal or when pantry staples are limited, you might consider trying a One Pot Spaghetti recipe, which streamlines the entire process into a single cooking vessel.

Beyond Pasta: Creative Ways To Use Leftover Bolognese Sauce

One of the greatest joys of making Bolognese is the potential for delicious leftovers. I frequently prepare a large batch of this versatile sauce and store it in the fridge; it’s a fantastic base for creating a variety of exciting meals throughout the week. This recipe scales up effortlessly, so doubling it is always a good idea. Sometimes, we freeze the extra sauce for future busy days, but more often, we get creative with the delicious leftovers. Here are some of our favorite ways to repurpose Bolognese:

• Hearty Stuffed Shells: Transform your ordinary stuffed shells into an extraordinary meal by using Bolognese sauce instead of traditional marinara. Simply fill large pasta shells with a creamy ricotta mixture, top with your rich Bolognese, and bake until bubbly and golden.
• Nutrient-Rich Spaghetti Squash: For a lighter, veggie-packed meal, roast a spaghetti squash until tender, then fork out the “noodles.” Top these healthy strands with generous spoonfuls of your hearty Bolognese sauce for a satisfying, low-carb alternative to traditional pasta.
• Layered Lasagna or Quick Lasagna Roll-ups: This robust sauce is absolutely perfect for classic lasagna. Its thick consistency and deep flavor make it an ideal layer between pasta sheets and creamy cheese. For a quicker option, try making individual lasagna roll-ups, using the Bolognese as the filling. Both are guaranteed crowd-pleasers.
• Flavorful Stuffed Peppers: A delightful way to enjoy your Bolognese is by stuffing it into bell peppers. Mix cooked white rice with your Bolognese sauce, spoon the mixture into halved bell peppers, and bake until the peppers are tender. For an extra touch of indulgence, top with a sprinkle of cheese and bake again until melted and slightly browned.
• Italian Sloppy Joes: Reinvent the classic sloppy joe with an Italian flair! Spoon warm Bolognese sauce onto crusty rolls or ciabatta bread, top generously with shredded mozzarella or provolone cheese, and broil until the cheese is melted, bubbly, and slightly caramelized. A fun and easy meal for any day of the week!

Elevate Your Bolognese: Essential Tips for Success

• Mind the Salt Levels: Bolognese can inherently be quite salty due to several ingredients. Remember that you’ll be salting your pasta water, and the recipe includes beef bouillon and Parmesan cheese – all significant sources of sodium. Therefore, always taste your sauce before adding extra salt, as you might find you don’t need much, if any, additional seasoning. Adjust cautiously to avoid over-salting.
• The Art of Tossing with Pasta Water: This is a fundamental Italian technique that truly makes a difference. Instead of simply spooning sauce over your cooked pasta, add the al dente pasta directly into the pot of Bolognese sauce. Then, add a splash or two of reserved pasta water as you toss the pasta with the meat sauce. The starches in the pasta water help to emulsify the sauce, creating a beautifully creamy, glossy coating that adheres perfectly to every strand of pasta. This technique ensures a cohesive and flavorful dish. However, on busy weeknights, or for a quicker meal, simply spooning the sauce over cooked pasta is perfectly acceptable.
• Time-Saving with a Food Processor: Preparing the soffritto (onions, carrots, and celery) can be time-consuming if done by hand. To save precious minutes and ensure a uniform, fine dice that melts seamlessly into the sauce, use a food processor. Pulse the vegetables a few times until they are finely chopped but not pureed.
• Experiment with Two Meats: For an even richer and more complex flavor profile, consider using a blend of meats. If you have ground pork or Italian sausage available (mild or hot, depending on your preference), try mixing half pork (or sausage) and half ground beef in the sauce. The pork adds moisture and a distinct richness that elevates the Bolognese to another level.
• Don’t Skimp on Simmering Time: While a quick Bolognese is possible, the true depth of flavor comes from allowing the sauce to gently simmer for an extended period. This slow cooking allows the ingredients to break down, the flavors to meld, and the sauce to thicken naturally, developing a profound taste that simply cannot be rushed.

Completing the Feast: What To Serve With Spaghetti Bolognese

A classic Spaghetti Bolognese is a meal in itself, but pairing it with the right side dishes can transform it into a truly memorable Italian feast. Here are some exquisite accompaniments:

• Crispy Bruschetta: Start your meal with this delightful appetizer. Toasted bread rubbed with garlic, drizzled with olive oil, and topped with fresh, diced tomatoes and basil makes a perfect, light counterpoint to the rich main course.
• Artisan Bread: A must-have for soaking up every last drop of that delectable sauce! Crispy, buttery focaccia, crusty Italian bread, or warm dinner rolls are ideal for ensuring no flavor goes to waste on your plate.
• Classic Caesar Salad: A fresh, crisp Caesar salad with its tangy dressing, crunchy croutons, and savory Parmesan cheese provides a refreshing contrast to the hearty Bolognese, balancing the meal beautifully.
• Vibrant Caprese Salad: This simple yet elegant salad, featuring juicy fresh tomatoes, creamy mozzarella, and fragrant basil, drizzled with balsamic glaze, offers a burst of freshness and color.
• Easy Roasted Vegetables: A medley of roasted vegetables, such as broccoli florets, tender onions, colorful bell peppers, or sweet potatoes, makes for a healthy and flavorful side that complements the meaty sauce without overwhelming it.
• Indulgent Dessert: Don’t forget to save a little room for a quintessential Italian dessert! A light and airy Tiramisu is the perfect sweet ending to a robust Bolognese dinner, offering coffee-infused layers of pure delight.

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Spaghetti Bolognese Recipe

By
Chelsea Lords

This Spaghetti Bolognese recipe is a hearty, veggie-loaded classic – perfect for cozy gatherings or quick weeknight dinners!

Prep Time:

20 minutes

Cook Time:

10 minutes

Simmering:

1 hour 30 minutes

Total Time:

2 hours

Servings:

4 servings

Equipment

• Large pot or 6-quart Dutch oven

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter or another 2 tablespoons olive oil
• 3 cups diced mirepoix carrot, celery, and onion; see note 1
• 1 pound ground beef 93/7 fat ratio preferred
• 1/2 cup red wine or beef broth or water
• 1/4 cup tomato paste
• 1 tablespoon minced garlic
• 28 ounces crushed tomatoes
• 1 tablespoon Worcestershire sauce
• 2 dried bay leaves or fresh bay leaves
• 2 teaspoons beef bouillon powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• Salt to taste
• 13 to 16 ounces spaghetti (13 ounces for saucier pasta)
• Optional additions (see note 2)
• Serving suggestions (optional, see note 3)

Instructions

1. Heat olive oil and unsalted butter (or just olive oil) in a large pot or 6-quart Dutch oven over medium heat. Add the finely diced mirepoix (carrots, celery, and onion) and cook until softened and translucent, which should take about 8–10 minutes. Once softened, push the mirepoix to the edges of the pot to create space in the center.
2. Increase the heat to high. Add the ground beef to the center of the pot. Allow it to sear undisturbed for a few minutes to develop a good crust, then break it up with a spoon and continue cooking until it is fully browned. This typically takes about 5 minutes. Drain any excess fat if necessary.
3. Pour in the red wine (or beef broth or water) to deglaze the pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, until most of the liquid has evaporated, concentrating the flavors.
4. Stir in the tomato paste and minced garlic. Sauté for about 2 minutes, allowing the tomato paste to deepen in color and the garlic to become fragrant. This step enhances their flavors. Next, add the crushed tomatoes and cook, stirring constantly, for another 1 minute.
5. Stir in the Worcestershire sauce, bay leaves, beef bouillon powder, dried thyme, dried basil, dried oregano, black pepper, and heavy cream. If you plan to serve the Bolognese immediately, the sauce is ready now. If you’re going for a deeper flavor, proceed to the simmering step. Add 1-1/2 cups of hot water at this point for the longer simmer.
6. If simmering on the stovetop: Transfer the pot to the smallest burner and reduce the heat to its lowest setting. Cover and cook for at least 1-1/2 hours, and ideally up to 3 hours. Stir occasionally to prevent the sauce from sticking to the bottom, and add more water (1/2 cup at a time) if the sauce becomes too thick.

   Alternatively, transfer everything to a slow cooker and cook on low for 5–6 hours for an even more hands-off approach.

7. The sauce is ready when it has thickened to a rich, luscious consistency, similar to a hearty sloppy joe mixture. Taste the sauce and adjust seasoning if needed. I typically find adding about 1/2 teaspoon of salt at this stage perfect. If the sauce tastes a bit sharp from the tomatoes, add a pinch of sugar (see note 2) to balance the flavors. A dash of balsamic vinegar can also enhance depth.
8. While the sauce is simmering or nearing completion, cook the spaghetti according to package instructions until al dente. It is crucial to salt the pasta water generously; I recommend adding 1 tablespoon of salt to every 12 cups of water. Before draining the pasta, reserve about 1-1/2 cups of the starchy pasta water – this will be essential for emulsifying the sauce.
9. Optional, but highly recommended: For a truly authentic Italian experience, add the cooked pasta directly into the pot of Bolognese sauce. Use tongs to toss the pasta with the sauce until every strand is beautifully coated. Gradually add the reserved pasta water, a splash at a time, as needed to loosen the sauce and create a creamy, cohesive coating.
10. Serve immediately, garnished generously with freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley. Enjoy your homemade, incredibly flavorful Spaghetti Bolognese!

Recipe Notes

Note 1 – Mirepoix Preparation: For the best texture in your sauce, it’s important to finely dice the carrots, celery, and onion so they integrate smoothly and almost “melt” into the sauce as it simmers. A food processor can be a great tool for this, just be careful not to over-process them into a paste. My approximate ratios are 1-1/4 cup onion, 3/4 cup celery, and 3/4 cup carrots, which is roughly equivalent to 1 large onion, 2–3 celery stalks, and 2–3 medium carrots.

Note 2 – Finishing Touches for Flavor Balance: After simmering, taste your sauce. If the tomatoes’ acidity is too pronounced, you might want to add 1-2 teaspoons of white sugar to balance it out. Similarly, 1-2 teaspoons of balsamic vinegar can add a wonderful depth and brightness, enhancing the overall complexity of the Bolognese. Add these gradually and taste as you go.

Note 3 – Optional Serving Suggestions: Beyond the main course, consider garnishing your finished Bolognese with freshly chopped parsley for a burst of color and freshness, and always serve with generous amounts of freshly grated Parmesan cheese. These simple additions can significantly enhance the dining experience.

Make Ahead: This Bolognese sauce tastes even better the next day as the flavors have more time to meld and deepen. Allow the sauce to cool completely before refrigerating it in an airtight container. When ready to serve, gently warm on low heat on the stovetop before adding freshly cooked pasta.

Storage: For best quality and to prevent pasta from becoming mushy or soaking up too much sauce, store cooked pasta and Bolognese sauce separately. The sauce will keep well in the fridge for 3–4 days or in the freezer for up to 3 months in a freezer-safe container.

Nutrition

Serving: 1serving

|

Calories: 540kcal

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Carbohydrates: 67.3g

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Protein: 28.5g

|

Fat: 66.8g

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Cholesterol: 66.8mg

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Sodium: 679.8mg

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Fiber: 5.8g

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Sugar: 11.7g

Nutrition information is automatically calculated, so should only be used as an approximation.