Beef Bolognese with Spaghetti

The first time I attempted Bolognese, I rushed everything and ended up with something closer to a meat sauce than the rich, silk convection it should be. My grandmother would have shaken her head at my impatience. Now I understand this sauce demands respect and time. The kitchen fills with such incredible aromas that my family starts wandering in about an hour into cooking, asking if dinner ready yet.

Last winter, during a particularly bitter cold snap, I made a triple batch. My friend Sarah dropped by unexpectedly and ended up staying for dinner. She took one bite and literally closed her eyes, savoring it like she was transported back to some Italian nonna kitchen in Tuscany. That moment convinced me this recipe deserves to be shared.

Ingredients

• 500 g (1.1 lbs) ground beef (preferably 80/20): The fat content here is crucial, lean beef will leave you with a dry sauce that lacks that luxurious mouthfeel
• 1 medium onion, 2 medium carrots, 2 celery stalks: This trio forms the soffritto foundation, creating that aromatic base that makes Italian sauces sing
• 3 garlic cloves, minced: Fresh garlic makes all the difference, jarred minced garlic will taste harsh and metallic in this slow cooked sauce
• 800 g (28 oz) canned crushed tomatoes: San Marzano tomatoes are worth seeking out, their natural sweetness balances beautifully with the beef
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds that deep, almost caramelized note
• 125 ml (½ cup) dry red wine: The alcohol cooks off completely but leaves behind complexity and brightness
• 250 ml (1 cup) beef stock: Homemade stock is ideal, but a good quality store bought version works perfectly
• 60 ml (¼ cup) whole milk: This secret ingredient tenderizes the meat and creates the velvety texture that sets great Bolognese apart
• 400 g (14 oz) dried spaghetti: Quality bronze cut pasta holds the sauce better than smooth varieties
• 2 tbsp olive oil: Extra virgin olive oil adds fruity notes that complement rather than overpower
• 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf: These herbs layer in that classic Italian flavor profile
• ½ tsp ground black pepper, 1 tsp salt: Season gradually, tasting as you go, the flavors concentrate as it simmers
• Freshly grated Parmesan cheese: Serve it at the table so everyone can add their own amount

Instructions

Build your aromatic foundation:

Heat olive oil in a large, heavy bottomed pot over medium heat, then add your onion, carrot, and celery. Sauté for 6 to 8 minutes until softened and fragrant, this creates the flavor base that everything else builds upon.

Awaken the garlic:

Add minced garlic and cook for just 1 minute until fragrant. Watch closely, garlic can turn bitter quickly if it burns.

Brown the beef properly:

Increase heat to medium high, add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 8 minutes. Let it develop some nice browned bits, these add incredible depth.

Deglaze and concentrate:

Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up any browned bits from the bottom, and simmer for 2 to 3 minutes until slightly reduced.

Add the tomatoes and seasonings:

Add crushed tomatoes, beef stock, oregano, basil, bay leaf, salt, and pepper. Stir to combine and bring everything to a gentle simmer.

Let it transform slowly:

Reduce heat to low, cover partially with a lid, and simmer gently for 45 minutes. Stir occasionally and watch as the sauce deepens in color and flavor.

The milk magic moment:

Stir in milk and continue to simmer, uncovered, for 15 minutes. This mellows the acidity and creates that luxurious texture. Remove bay leaf before serving.

Cook the pasta to perfection:

Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Remember, it will continue cooking slightly when tossed with the sauce.

Bring it all together:

Serve spaghetti topped with Bolognese sauce. Garnish with Parmesan and fresh basil or parsley if desired. The sauce should coat each strand generously.

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This recipe has become my go to for Sunday family dinners. There is something so comforting about the house filling with those simmering aromas. My kids now request it for their birthdays, which might be the highest compliment a recipe can receive.

The Art of Long Simmering

Extended simmering transforms individual ingredients into something greater than their parts. I have found that giving the sauce that extra 30 minutes beyond what feels necessary creates depth that cannot be rushed. The flavors meld and concentrate into this incredibly rich sauce that coats the back of a spoon.

Choosing the Right Pasta

Spend a little extra on bronze cut spaghetti, those rough edges catch and hold the sauce much better than smooth pasta will. The difference is remarkable, especially with a thick, hearty sauce like Bolognese. I learned this from an Italian chef who watched me struggle with slippery, sauceless noodles.

Make It Your Own

After making this recipe dozens of times, I have discovered small tweaks that make it even better. Try swapping in half ground pork for a more traditional ragù approach. A splash of cream at the end instead of milk creates an even richer sauce if you are feeling indulgent.

• Freeze individual portions for those nights when cooking feels impossible
• Double the batch, it disappears faster than you expect
• Let it come to room temperature before refrigerating for the best texture

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This Bolognese has earned its permanent place in my recipe collection. There is something deeply satisfying about serving a dish that tastes like it came from a nonna kitchen, especially when it only gets better with each reheating.

Recipe FAQs

→ How long should the sauce simmer for best flavor?

Simmer the sauce gently for at least 45 minutes, but up to 2 hours for deeper flavors. Stir occasionally to prevent sticking.

→ Can I substitute any ingredients to alter the flavor?

Yes, replacing half the beef with ground pork creates a traditional ragù variation. Adjust seasonings accordingly.

→ How do I achieve perfectly al dente spaghetti?

Cook the spaghetti in plenty of salted boiling water according to package instructions, then drain promptly to retain firmness.

→ What is the purpose of adding milk to the sauce?

Adding milk towards the end mellows acidity and enriches the sauce texture, creating a smoother finish.

→ Can this sauce be prepared ahead of time?

Yes, the sauce freezes well for up to three months. Thaw and reheat gently before serving.