Beef Bolognese Spaghetti Classic

There was this rainy Sunday when my tiny apartment smelled like an Italian grandmother's kitchen for six hours straight. My neighbor actually knocked on my door thinking I'd adopted someone's nonna. The best part was that I'd barely done anything beyond the initial chop.

I made this for a dinner party once and forgot to buy dessert. Everyone was so busy inhaling second bowls that nobody noticed until I mentioned it hours later. The red wine reduction creates this depth that makes people think you have secrets.

Ingredients

• 500 g (1.1 lbs) ground beef (80/20): The fat content matters here because lean beef makes sauce that tastes like disappointment
• 1 medium onion, 2 carrots, 2 celery stalks: Finely chopped or your sauce will have chunky bits that distract from the silkiness
• 3 garlic cloves, minced: Add these after the vegetables soften so they do not burn and turn bitter
• 120 ml (1/2 cup) dry red wine: Use something you would actually drink because the alcohol cooks off but the flavor stays
• 800 g (28 oz) canned crushed tomatoes: San Marzano if you can find them because they taste like sunshine
• 2 tbsp tomato paste: This concentrates the tomato flavor without making the sauce taste like ketchup
• 250 ml (1 cup) beef broth: Homemade is best but a good quality carton works perfectly fine
• 2 tbsp whole milk or cream: The secret ingredient that restaurants never tell you about
• 400 g (14 oz) dried spaghetti: Quality pasta makes a difference here because the sauce needs something to grab onto
• 2 tbsp olive oil: Extra virgin because you are building flavor from the ground up
• 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf: Dried herbs work better than fresh here because they release flavor slowly
• Salt and freshly ground black pepper: Taste at the end because beef broth and cheese already bring salt
• Freshly grated Parmesan cheese: Buy a wedge and grate it yourself because pre-grated tastes like sawdust

Instructions

Build your flavor foundation:

Heat olive oil in a large heavy-bottomed pot over medium heat. Add your onion, carrot, and celery then sauté for 6-8 minutes until softened and fragrant.

Wake up the garlic:

Stir in minced garlic and cook for just 1 minute until you can smell it. Watch closely because burned garlic ruins everything.

Brown the beef properly:

Add ground beef and break it up with a wooden spoon. Cook for about 8 minutes until thoroughly browned with no pink remaining.

Deglaze the pot:

Pour in red wine and simmer for 2-3 minutes. Scrape up any browned bits from the bottom because that is pure gold.

Build the sauce:

Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper. Bring everything to a gentle simmer.

Let it work:

Reduce heat to low and partially cover. Simmer for 45-60 minutes, stirring occasionally until the sauce thickens and flavors meld together.

Add the magic touch:

Stir in milk or cream during the last 10 minutes. Adjust seasoning to taste then remove the bay leaf.

Cook the pasta perfectly:

Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water before draining.

Bring it together:

Combine spaghetti and sauce, adding pasta water if needed. Serve hot with plenty of grated Parmesan.

Pin This

This recipe became my go-to when I needed to feel like I had my life together. Something about standing at the stove stirring sauce makes everything else feel manageable.

Make It Your Own

I have started adding a pinch of nutmeg or splash of balsamic vinegar when I want to impress people. They never guess what makes it taste special.

The Wine Question

Any drinkable red wine works but Chianti or Sangiovese creates that authentic Italian flavor profile. Open the bottle while you cook and pour a glass for the chef.

Serving It Up

A simple green salad with bright vinaigrette cuts through the richness. Crusty bread for sopping up extra sauce is non negotiable in my house.

• Grate extra Parmesan at the table because watching it pile up is part of the experience
• Offer red pepper flakes for heat lovers who need that kick
• Set the table with wine glasses even if you are just having Tuesday night dinner

Pin This

There is something profoundly comforting about a pot of Bolognese bubbling on the stove. It reminds me that good things take time but are always worth the wait.

Recipe FAQs

→ How do I achieve a rich flavor in the sauce?

Slow simmering the beef with tomato paste, red wine, and a mix of aromatic vegetables allows the flavors to meld and deepen. Adding milk near the end softens acidity and adds richness.

→ Can I substitute ground beef with other meats?

Yes, half or full substitution with ground pork or a blend can create a more traditional ragù variation with slightly different texture and taste.

→ What is the best way to cook the spaghetti?

Boil spaghetti in salted water until al dente, then drain, reserving some pasta water to adjust sauce consistency if needed. This helps the sauce cling better to the noodles.

→ How can I make the sauce thicker if needed?

Simmer the sauce uncovered towards the end to allow some liquid to evaporate, or add a small amount of reserved pasta water gradually to balance thickness and sauciness.

→ What herbs complement this dish well?

Dried oregano, basil, and a bay leaf provide classic Italian flavors, while fresh parsley added at serving brightens the dish and adds freshness.