How to Make Spaghetti Bolognese
Step 1: Build the Flavor Base
In a large pan, heat olive oil over medium heat. Add chopped onions, carrots, and celery — the “soffritto.” Sauté until softened and fragrant, about 5 minutes. Add minced garlic and cook for another minute.
Step 2: Brown the Meat
Add the minced beef (and pork, if using). Break it up with a spoon and cook until browned all over. Season lightly with salt and pepper.
Step 3: Create the Sauce
Stir in tomato paste and cook for a minute to intensify the flavor. Then add chopped tomatoes, oregano, basil, and beef stock or wine. Stir to combine.
Reduce the heat to low and simmer gently for 30–45 minutes, stirring occasionally. The longer it cooks, the richer the flavor. If the sauce thickens too much, add a splash of water or stock. Finish with a little milk to mellow the acidity of the tomatoes.
Step 4: Cook the Spaghetti
Meanwhile, cook the spaghetti in salted boiling water according to the package instructions until al dente. Drain and toss lightly with olive oil.
Step 5: Serve and Enjoy
Divide the spaghetti into bowls, top generously with the Bolognese sauce, and sprinkle with grated Parmesan and fresh herbs. Serve hot with garlic bread or a crisp green salad.
Tips for the Perfect Bolognese
Patience is key: Let the sauce simmer — the flavors deepen beautifully over time.
Use wine wisely: A dry red wine adds richness, but you can substitute beef broth if you prefer non-alcoholic.
Mix meats: A blend of beef and pork gives a more authentic and flavorful sauce.
Leftovers? Bolognese sauce tastes even better the next day and freezes wonderfully.
Final Thoughts
Spaghetti Bolognese is more than a meal — it’s a celebration of simplicity, comfort, and tradition. Whether it’s a busy weeknight or a leisurely weekend dinner, this Italian classic never fails to satisfy. Once you master it, you’ll have a go-to recipe that’s loved by family and friends alike.
