Beef Bolognese with Spaghetti (Printable)
Slow-simmered beef sauce blended with aromatics and herbs, paired with tender spaghetti.
# What You’ll Need:
→ Meats
01 - 1.1 lbs ground beef (80/20 ratio preferred)
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
→ Liquids
06 - 28 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - ½ cup dry red wine
09 - 1 cup beef stock
→ Dairy
10 - ¼ cup whole milk
→ Pasta
11 - 14 oz dried spaghetti
→ Seasonings & Oils
12 - 2 tbsp olive oil
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1 bay leaf
16 - ½ tsp ground black pepper
17 - 1 tsp salt, plus additional for pasta water
→ Garnish
18 - Freshly grated Parmesan cheese, to serve
19 - Fresh basil or parsley leaves (optional)
# How-to Steps:
01 - Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Sauté for 6–8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Increase heat to medium-high. Add ground beef, breaking it up with a wooden spoon. Cook for approximately 8 minutes until completely browned and no pink remains.
04 - Stir in tomato paste and cook for 2 minutes to develop flavor. Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until slightly reduced.
05 - Add crushed tomatoes, beef stock, oregano, basil, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
06 - Reduce heat to low, cover partially with lid, and simmer gently for 45 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Stir in milk and continue simmering uncovered for 15 minutes. This allows flavors to meld and sauce to thicken slightly. Remove and discard bay leaf before serving.
08 - While sauce finishes, bring a large pot of generously salted water to a rolling boil. Cook spaghetti according to package directions until al dente. Drain well in a colander.
09 - Place cooked spaghetti on serving plates or in shallow bowls. Top generously with Bolognese sauce. Garnish with freshly grated Parmesan cheese and fresh basil or parsley leaves if desired.
# Expert Advice:
01 -
- The depth of flavor develops into something restaurant worthy yet feels entirely achievable at home
- Leftovers actually taste better the next day, making it perfect for meal prep
- The milk trick creates a velvety richness that balances the acidic tomatoes beautifully
02 -
- The difference between good and great Bolognese is patience, rushed sauce never develops that rich complexity
- Adding milk might seem unusual but it is the secret to restaurant quality texture
- This sauce improves overnight, making it perfect for making ahead
03 -
- Use a pot heavy enough to maintain steady low heat without hotspots
- Never cover completely, the sauce needs to reduce slightly as it simmers