Authentic Spaghetti Bolognese Recipe (Rich, Hearty & Comforting)
If you’re craving a hearty, comforting, flavor-packed pasta meal, Spaghetti Bolognese is the ultimate classic.
This recipe gives you an Italian-inspired method with a rich meat sauce, slow-cooked aromatics, and a silky tomato base
that clings beautifully to spaghetti.
Perfect for weeknights, family dinners, meal prep, or any time you want something irresistibly satisfying.
Quick Recipe Overview
| Difficulty | Easy – Medium |
|---|---|
| Prep Time | 10 minutes |
| Cooking Time | 45–60 minutes |
| Total Time | 55–70 minutes |
| Servings | 4 |
| Flavor Profile | Rich, savory, meaty, aromatic |
| Why You’ll Love It | Authentic-style flavor, simple technique, freezer-friendly sauce |
Ingredients for Spaghetti Bolognese
Main Ingredients
- 400g (14 oz) spaghetti
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 500g (1 lb) ground beef (or 50/50 beef & pork for extra richness)
- 1 cup (240ml) beef broth
- 1 cup (240ml) crushed tomatoes or tomato passata
- 2 tbsp tomato paste
- ½ cup (120ml) milk
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
Optional (Flavor Boosters)
- ½ cup red wine (for deeper flavor)
- Parmesan cheese, for serving
- Fresh basil leaves, for garnish
- A pinch of sugar (if tomatoes are very acidic)
- 1 bay leaf
Ingredient Tips (Chef-Approved)
- Use a classic Italian soffritto (onion, carrot, celery) for authentic depth of flavor.
- Milk is key in Bolognese — it softens the meat and balances tomato acidity.
- Browning the meat well before adding liquids develops a richer, more complex sauce.
- If using wine, allow it to reduce so the harsh alcohol cooks off, leaving only flavor.
How to Make Spaghetti Bolognese (Step-by-Step)
Step 1: Build the Flavor Base
Heat the olive oil in a large, deep pan over medium heat. Add the finely chopped onion, carrot, and celery.
Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
Step 2: Add Garlic & Brown the Meat
Add the minced garlic and cook for 1 minute. Then add the ground beef (or beef and pork mix), breaking it up
with a wooden spoon. Cook for 8–10 minutes, until the meat is well browned and no longer pink.
Tip: Don’t rush the browning step — caramelized bits mean more flavor.
Step 3: Add Tomato Paste & Tomatoes
Stir in the tomato paste and cook for 1–2 minutes. Then add the crushed tomatoes or passata and mix well.
This helps remove the raw tomato taste and deepens the sauce.
Step 4: Deglaze with Wine (Optional)
If using red wine, pour it into the pan and stir, scraping up any browned bits from the bottom.
Let it simmer for a few minutes until reduced by about half.
Step 5: Add Liquids & Seasonings
Add the beef broth, milk, dried oregano, dried basil, bay leaf (if using), salt, and pepper.
Stir everything together until well combined.
Step 6: Simmer the Bolognese
Reduce the heat to low and let the sauce gently simmer for 30–45 minutes, stirring occasionally.
The sauce should thicken, and the flavors will meld together beautifully.
If the sauce becomes too thick, add a splash of water or broth. If it’s too thin, simmer uncovered a bit longer.
Step 7: Cook the Spaghetti
While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to the package
instructions until al dente. Reserve a small cup of pasta water, then drain.
Step 8: Combine & Serve
Toss the spaghetti with some of the Bolognese sauce, adding a splash of pasta water if needed to help the
sauce cling to the pasta. Serve with extra sauce on top, grated Parmesan, and fresh basil.
Pro Chef Tips for the Best Bolognese
- Add milk early in the cooking process so it fully integrates into the sauce.
- For a more traditional Northern Italian touch, use a mix of ground beef and pork and consider using white wine instead of red.
- Simmer low and slow — even an extra 10–15 minutes can noticeably improve the flavor.
- Use pasta water to help emulsify and bind the sauce to the spaghetti.
- For extra richness, stir in a small knob of butter or a splash of cream at the end.
Delicious Spaghetti Bolognese Variations
Classic Ragù alla Bolognese Style
Use a combination of ground beef and pork, white wine, and simmer the sauce even longer for a more traditional ragù.
Serve with tagliatelle instead of spaghetti for a very authentic Italian feel.
Healthy Bolognese
Swap ground beef for lean ground turkey or chicken and use whole wheat or lentil-based pasta.
Add finely chopped mushrooms to boost volume and nutrients.
Vegetable-Packed Bolognese
Add zucchini, bell peppers, mushrooms, or spinach to the sauce for extra fiber, color, and nutrition.
Creamy Bolognese
Stir in ¼ cup of heavy cream or half-and-half at the end for a silky, restaurant-style finish.
Spicy Bolognese
Add red chili flakes or fresh chopped chili along with the garlic to give your sauce a gentle kick.
Serving Suggestions
Serve your Spaghetti Bolognese with:
- Garlic bread or garlic knots
- Simple green salad or Caesar salad
- Roasted vegetables such as zucchini, bell peppers, or broccoli
Optional toppings:
- Freshly grated Parmesan or Pecorino cheese
- Fresh basil or parsley
- A drizzle of good-quality extra virgin olive oil
- A small sprinkle of lemon zest for brightness
Nutrition Information (Approx. per Serving)
| Calories | ~550–650 kcal |
|---|---|
| Carbohydrates | ~60–65 g |
| Protein | ~25–30 g |
| Fat | ~20–25 g |
Values are estimates and will vary depending on pasta type, meat, and added cheese or toppings.
A Short History of Bolognese Sauce
The famous meat sauce known as Ragù alla Bolognese originates from Bologna, Italy.
Historical references to this style of sauce date back to at least the 19th century, with traditional recipes
focusing on slow-cooked meat, soffritto, wine, and a touch of milk.
While traditional ragù is usually served with tagliatelle, the pairing with spaghetti became popular worldwide,
leading to the beloved dish we now know as Spaghetti Bolognese.
Storage & Meal Prep Guide
How to Store the Sauce
| Method | How Long | Notes |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container. Sauce often tastes even better the next day. |
| Freezer | 2–3 months | Freeze sauce separately in portions. Thaw in the fridge overnight before reheating. |
How to Reheat
| Method | Time | Tips |
|---|---|---|
| Stovetop | 5–7 minutes | Reheat the sauce over low to medium heat, adding a splash of water or broth if it seems too thick. |
| Microwave | 1–2 minutes | Heat in a microwave-safe bowl, stirring halfway through for even warming. |
| Simmer Pot | 10 minutes | Gently simmer the sauce on low heat for the best flavor and texture, especially if reheated from frozen. |
Frequently Asked Questions
Can I use a different type of pasta instead of spaghetti?
Yes, you can use tagliatelle, fettuccine, pappardelle, penne, or any pasta that holds sauce well.
Tagliatelle is a traditional Italian choice.
Why is milk added to Bolognese sauce?
Milk helps tenderize the meat and balances the acidity of the tomatoes, resulting in a smoother,
richer sauce.
How can I fix a Bolognese sauce that tastes too sour?
Add a splash of milk or cream and a small pinch of sugar to help balance out the acidity from the tomatoes.
Can I make this recipe gluten-free?
Yes, use gluten-free pasta and ensure that your broth and any additional ingredients are certified gluten-free.
Can I make this recipe ahead of time?
Absolutely. The sauce actually develops deeper flavor when made ahead. Cook the sauce, cool it, and store it in
the fridge or freezer. Boil fresh pasta when ready to serve.
