Few dishes are as universally loved as Spaghetti Bolognese — a rich, hearty pasta meal that brings warmth to any table. Originating from the Italian city of Bologna, this dish has evolved into countless versions worldwide. But the heart of a true Bolognese lies in its slow-cooked meat sauce, aromatic base, and deep, savory flavors that cling perfectly to strands of spaghetti.
A Brief History of Bolognese Sauce
“Ragù alla Bolognese,” as it’s called in Italy, traces back to the late 18th century. Traditional versions were less tomato-heavy than today’s adaptations, focusing on a delicate balance of meat, vegetables, and wine. Over time, global interpretations added more tomato and herbs, creating the rich, red sauce we know and love today.
While Italians typically serve it with tagliatelle or pappardelle, spaghetti has become the international favorite — hence the beloved Spaghetti Bolognese.
Ingredients You’ll Need
For the Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
500g (1 lb) minced beef (or a mix of beef and pork for depth)
2 tablespoons tomato paste
400g (14 oz) canned chopped tomatoes
1 cup beef stock or red wine
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
A splash of milk (optional, for creaminess)
For Serving:
400g (14 oz) spaghetti
Freshly grated Parmesan cheese
Fresh basil or parsley, for garnish
How to Make Spaghetti Bolognese
