My spaghetti Bolognese is rich, hearty, and packed with comforting flavors that always hit the spot. It’s all about that slow-cooked Ragù with San Marzano tomatoes and a splash of red wine to bring out the depth.
Spaghetti Bolognese
There’s something about a hearty spaghetti Bolognese that just feels like a warm hug on a plate. This recipe, crafted over countless dinners, starts with an authentic Italian Ragù made from ground beef and sofritto vegetables. I love adding sweet San Marzano tomatoes and a splash of full-bodied red wine, which really gives the sauce incredible depth.
After years of perfecting this dish, I can confidently say it’s a true comfort food that never disappoints. Served with spaghetti, fresh herbs, and garlic bread, this recipe is not only easy to make but also a crowd-pleaser that everyone loves.
Why I Love This Recipe
- The smell of the sauce simmering fills the kitchen and instantly makes everyone feel at home.
- It’s perfect for leftovers—sometimes, it tastes even better the next day!
- It’s a great dish to serve when hosting friends or family, as everyone seems to gather around the table for seconds!
Ingredients
Here’s a rundown of the ingredients I love to use in my spaghetti Bolognese, along with a few reasons why they make such a difference in flavor:
- Butter and olive oil: I like using a mix of both for a rich flavor and that perfect sautéing base. It adds a nice depth to the sauce right from the start.
- Onion, carrots, and celery (mirepoix): This classic combo brings sweetness and depth to the sauce.
- Ground beef (93%) – or a half-and-half mixture of beef and ground pork: I usually stick with 93% lean beef for the right balance of flavor and richness. Mixing in some ground pork gives the sauce an extra layer of flavor if you choose.
- Full-bodied red wine: I go for something I enjoy drinking, like an Italian Chianti or a Barolo. It doesn’t have to be fancy, but it does enhance the sauce beautifully. Check the recipe tips for non-alcoholic options!
- San Marzano tomatoes – whole and peeled: These tomatoes are the star. Their natural sweetness and rich flavor make all the difference in the sauce.
- Tomato paste: I add a bit of this for a concentrated tomato flavor and to help thicken the sauce. It really boosts the overall taste.
- Beef bouillon cubes – dissolved in boiling water: These little cubes pack a punch. They add that extra savory depth to the sauce.
- Salt and pepper
- Granulated sugar: See recipe notes.
- Spaghetti noodles
- Fresh parsley and basil
- Freshly grated Parmesan cheese: A generous sprinkle of Parmesan on top adds that finishing touch.
How I Make Spaghetti Bolognese
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Heat some butter and olive oil in a large skillet over medium heat. When it starts sizzling, toss in the onion, carrots, and celery. I like to reduce the heat to low and sauté everything for about 15 minutes until the onion is translucent and the veggies are nice and caramelized.
- Step Two: Push the veggies to the side of the pan and add the ground beef. I usually fry it for about 8 minutes, breaking it up with the back of a spoon while gradually mixing the veggies back in.
- Step Three: Turn the heat to medium and pour in the wine. Let it simmer for two minutes, which really enhances the flavors.
- Step Four: Next, add the peeled tomatoes, tomato paste, and dissolved bouillon stock. Mix it all together, then bring it to a boil before lowering the heat to low.
- Step Five: Check the seasoning and add salt and pepper to taste. If it needs a little sweetness, I throw in a pinch or two of sugar.
- Step Six: Let the Bolognese simmer uncovered for two hours. This is where all those rich flavors develop!
- Step Seven: When the sauce is almost done, I will pop the garlic bread in the oven and cook it according to the instructions. Meanwhile, I add the spaghetti to a pot of boiling salted water and cook it until it’s al dente.
- Step Eight: Finally, divide the cooked spaghetti between serving plates or bowls, and top it off with a generous amount of Bolognese sauce. I like to garnish with chopped parsley and basil, then grate some Parmesan over the top for that extra touch.
Recipe Notes and Tips
Here are some of my notes and tips to help you make the most out of your spaghetti Bolognese. They are worth reading!
- Just like any good sauce, this recipe starts with a mirepoix – a flavor base that’s the foundation for so many dishes. It’s also known as sofritto, which means “slightly fried,” and it really helps build deep flavor and enhance the overall dish. The classic ratio is usually 2 parts onion, 1 part carrot, and 1 part celery, but I keep it simple by using roughly equal amounts of each vegetable. I dice everything into small, uniform pieces so they cook evenly. A mirepoix, or sofritto, always needs a good fat like butter, and I add an equal amount of olive oil. This combo not only boosts the flavor but also helps prevent the butter from burning.
- The vegetables are sautéed for 15 minutes over very low heat, stirring often to prevent burning. You want the onion to become translucent (not fried brown) while the carrots and celery caramelize nicely.
- When I add the beef, I try not to disturb it too much. Letting it brown on the bottom of the pan is where you’ll really capture a lot of flavor from its juices. I use the same browning technique adds big flavor in my cottage pie with Gruyère mashed potatoes, another beef recipe that starts with patience in the pan.
- I used 1 lb. of beef for this recipe, but sometimes I like to mix in half beef and half pork. I’ve even added some diced pancetta or bacon, which brings a nice saltiness to the sauce.
- A good full-bodied Italian red wine like Barolo or Chianti works wonderfully here. If you can’t find an Italian wine, Malbec, Cabernet Sauvignon, or Syrah are also great choices.
- If you need a non-alcoholic substitute for the wine, there are a few options to try. They won’t be exactly the same, but adding acidity to replace the wine is key. You can dilute white balsamic vinegar 50/50 with water as a substitute. Other options, like stock or vinegars (red wine, white wine, or apple cider), can add extra flavor, too.
- Peeled San Marzano tomatoes are ideal because they contain less water and help create a tasty, thick sauce. They have a rich, intense flavor that adds an authentic taste of Italy. You can either crush them with your hands before adding them to the sauce or pour them in whole and break them up with the back of a spoon as the sauce cooks.
- Contrary to popular belief, adding sugar doesn’t actually neutralize the acids in tomatoes, but it does sweeten the sauce if your tomatoes are a bit too acidic. If you can’t find San Marzano tomatoes (which are naturally sweet enough), a pinch of sugar can help balance the flavors. It’s a good idea to do a taste test at step 5 in the recipe.
- Here’s the thing: Bolognese over spaghetti sauce isn’t really authentic. If you want to keep it more Italian, try using tagliatelle instead and follow the traditional method of cooking the pasta, then adding it directly to the pot of sauce and tossing to coat, rather than serving the sauce over the pasta.
Storage and Freezing
here are a few things to consider when it comes to storing leftover Bolognese sauce:
- Leftover Bolognese sauce (without spaghetti) should be covered and stored in the refrigerator, where it will last for about 5 days.
- If you want to keep it longer, it can be frozen for up to three months.
- Just remember to defrost it in the refrigerator overnight and reheat until it’s piping hot.
More Italian Inspired Recipes
Here are some Italian-inspired recipes that bring more yummy flavors right to your table.
- chicken Saltimbocca
- antipasto pasta salad
- minestrone soup
- ricotta stuffed shells
- Italian pasta salad
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Spaghetti Bolognese
This spaghetti Bolognese is rich, hearty, and packed with comforting flavors that always hit the spot. The slow-cooked Ragù with San Marzano tomatoes and a splash of red wine brings out incredible depth.
Servings: 6
Calories: 590kcal
Equipment
- Dutch Oven or large pot
Ingredients
- 2 tbsps. unsalted butter
- 2 tbsps. olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 3 celery stalks, finely diced
- 1 lb. ground beef (93%) (or a half and half mixture of beef and pork)
- 1-1/4 cups full-bodied red wine
- 28 oz. peeled, whole, San Marzano tomatoes
- 2 tbsps. tomato paste
- 2 beef bouillon cubes dissolved in 3/4 cup boiling water
- salt and pepper to taste
- pinch of granulated sugar to taste (see notes)
- 1 lb. dry spaghetti noodles
- fresh parsley, for garnish
- fresh basil, for garnish
- freshly grated Parmesan
- serve with garlic bread
Instructions
- Heat the butter and olive oil in a large skillet over medium heat. Once sizzling, add the onion, carrots, and celery. Reduce the heat to low and sauté for 15 minutes, stirring frequently, until the onion is translucent and the vegetables are soft and caramelized.2 tbsps. unsalted butter, 2 tbsps. olive oil, 1 medium yellow onion, finely diced, 2 medium carrots, finely diced, 3 celery stalks, finely diced
- Push the vegetables to the side of the pan and add the ground beef. Fry for 8 minutes, breaking up the beef with the back of a spoon while gradually mixing the vegetables back in.1 lb. ground beef (93%)
- Turn the heat to medium and add the wine, letting it simmer for two minutes.1-1/4 cups full-bodied red wine
- Next, add the peeled tomatoes, tomato paste, and dissolved beef bouillon. Mix well, then bring to a boil before lowering the heat to low.28 oz. peeled, whole, San Marzano tomatoes, 2 tbsps. tomato paste, 2 beef bouillon cubes
- Check the seasoning and add salt and pepper to taste, along with a pinch or two of sugar if needed.salt and pepper to taste, pinch of granulated sugar
- Simmer the Bolognese uncovered for two hours.
- When the sauce is almost done, put the garlic bread in the oven (if you're making some) and cook according to the instructions. Add the spaghetti to a pot of boiling salted water and cook until al dente.serve with garlic bread, 1 lb. dry spaghetti noodles
- Divide the cooked spaghetti between serving plates or bowls, and top with a generous amount of Bolognese sauce. Garnish with chopped parsley and basil, then grate some Parmesan over the top.fresh parsley, for garnish, fresh basil, for garnish, freshly grated Parmesan
Notes
Sugar: Adding sugar doesn’t chemically neutralize the acids in tomatoes, but it can sweeten the sauce if the tomatoes used are slightly too acidic. If you can’t find San Marzano tomatoes (which are naturally sweet enough), adding a pinch of sugar to the sauce will help balance the flavors. I recommend doing a taste test at Step 5 of the recipe.
For optimal outcomes when preparing this spaghetti Bolognese, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Spaghetti Bolognese
Amount Per Serving (407 g)
Calories 590
Calories from Fat 152
% Daily Value*
Fat 16.9g26%
Saturated Fat 6g38%
Polyunsaturated Fat 0.9g
Monounsaturated Fat 7g
Cholesterol 80mg27%
Sodium 835mg36%
Potassium 654mg19%
Carbohydrates 69g23%
Fiber 8g33%
Sugar 8g9%
Protein 32g64%
Vitamin A 375IU8%
Vitamin C 10mg12%
Calcium 71mg7%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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