Beef Bolognese Spaghetti Classic (Printable)

Rich slow-cooked beef and tomato sauce served over perfectly cooked spaghetti with fresh Parmesan.

# What You'll 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 heavy 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 Steps:

01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 6-8 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic 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 thoroughly 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, dried oregano, dried basil, bay leaf, salt, and pepper. Bring mixture to a gentle simmer.
06 - Reduce heat to low, partially cover, and simmer for 45-60 minutes. Stir occasionally until sauce thickens considerably and flavors have melded together.
07 - Stir in milk or cream during the final 10 minutes of simmering for added creaminess. Taste and adjust seasoning as needed.
08 - While sauce simmers, cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
09 - Remove and discard bay leaf from sauce. Toss drained spaghetti with the Bolognese sauce, adding reserved pasta water if needed to achieve desired consistency. Serve immediately topped with grated Parmesan and fresh parsley.

# Expert Tips:

01 -
  • The sauce tastes like it simmered all day even though it takes about 90 minutes
  • That splash of cream at the end creates the most velvety texture
  • Leftovers somehow taste even better the next day
02 -
  • The sauce needs at least 45 minutes of simmer time or the flavors will taste separate and unfinished
  • That splash of cream at the end cuts the acidity and creates restaurant quality texture
  • Reserving pasta water is essential because the starchy water helps sauce cling to every strand
03 -
  • Substitute half the beef with ground pork for a more traditional ragù texture
  • The sauce improves overnight so make it ahead when you are hosting
  • Freeze portions in freezer bags for those nights when cooking feels impossible

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