Beef Bolognese with Spaghetti (Print View)
Hearty beef and tomato sauce cooked slow, served atop perfectly cooked spaghetti for a warm meal.
# What You'll Need:
→ Meats
01 - 1.1 lbs ground beef (80/20 preferred)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Pantry & Liquids
06 - 2 tbsp olive oil
07 - 28 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - ½ cup dry red wine
10 - ½ cup whole milk
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
15 - 14 oz dried spaghetti
→ Garnish
16 - ¼ cup freshly grated Parmesan cheese
17 - Fresh basil leaves (optional)
# Step-by-Step Directions:
01 - Heat olive oil in a large heavy-bottomed pan over medium heat. Sauté onion, carrot, and celery for 7 to 8 minutes until soft and translucent.
02 - Incorporate minced garlic and cook for 1 minute, stirring frequently to release aroma.
03 - Increase heat to medium-high, add ground beef, and cook until browned, breaking it apart with a spoon, about 6 to 8 minutes.
04 - Stir in tomato paste and cook for 2 minutes to deepen the flavor profile.
05 - Pour in the dry red wine and simmer for 2 to 3 minutes, scraping up any browned bits from the pan.
06 - Mix in crushed tomatoes, oregano, basil, bay leaf, and season with salt and pepper. Bring to a gentle simmer.
07 - Reduce heat to low, partially cover, and simmer for 50 to 60 minutes, stirring occasionally to develop richness.
08 - Stir in whole milk and continue simmering for another 10 minutes. Adjust seasoning as needed.
09 - Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain well.
10 - Remove the bay leaf from sauce. Toss spaghetti with a portion of the sauce or serve sauce generously ladled over the pasta. Garnish with Parmesan and fresh basil if desired.
# Expert Suggestions:
01 -
- The sauce tastes even better the next day, so you can actually relax while it cooks instead of hovering anxiously.
- It's forgiving enough for a weeknight dinner but impressive enough to serve when people come over unexpectedly.
- Once you nail this, you'll have a foundation that works with anything—eggs, bread, vegetables, whatever you're craving.
02 -
- Don't skip browning the meat properly—rushing this step means the whole sauce tastes one-dimensional and watery instead of rich and complex.
- The milk at the end isn't optional if you want authentic bolognese; it's what makes it taste smooth and almost sophisticated instead of like plain tomato sauce with meat in it.
- Partial coverage while simmering lets some liquid evaporate without drying it out completely—a fully covered pan steams instead of reducing, which changes everything.
03 -
- A small knob of butter at the very end adds a richness that feels indulgent without being heavy—it's the kind of detail nobody notices but everybody feels.
- If you want to go deeper into tradition, substitute a quarter of the beef with ground pork or veal, which adds a delicate sweetness that elevates the whole thing.