Name: Spaghetti Bolognese Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 400 g 14 oz spaghetti; 2 tbsp olive oil; 1 medium onion (finely chopped); 2 carrots (finely diced); 2 celery stalks (finely diced); 3 garlic cloves (minced); 500 g 1.1 lb ground beef (or half beef/half pork); 150 ml 5 oz dry red wine (optional); 800 g 28 oz canned crushed tomatoes; 2 tbsp tomato paste; 200 ml 7 fl oz beef or chicken stock; 1 tsp dried oregano; 1 bay leaf; Salt and black pepper to taste; 50 ml approx. 3 tbsp whole milk or cream; Fresh basil or parsley (chopped, for garnish); Grated Parmesan to serve

It should entice the reader and set the tone for the dish.

Ingredients

– 400 g (14 oz) spaghetti

– 2 tbsp olive oil

– 1 medium onion, finely chopped

– 2 carrots, finely diced

– 2 celery stalks, finely diced

– 3 garlic cloves, minced

– 500 g (1.1 lb) ground beef (or half beef/half pork)

– 150 ml (5 oz) dry red wine (optional)

– 800 g (28 oz) canned crushed tomatoes

– 2 tbsp tomato paste

– 200 ml (7 fl oz) beef or chicken stock

– 1 tsp dried oregano

– 1 bay leaf

– Salt and black pepper to taste

– 50 ml (approx. 3 tbsp) whole milk or cream

– Fresh basil or parsley, chopped, for garnish

– Grated Parmesan to serve

Servings and Cooking Time

Servings: 4 people. Preparation time: 15 minutes. Active cooking time: 20 minutes. Simmering time: 45–60 minutes. Total time: about 1 hour 20 minutes including simmering for deeper flavor.

Nutritional Value

Nutritional values are approximate and based on one serving (1/4 of recipe, roughly 350–400 g cooked serving). – Calories: ~620 kcal per serving

– Protein: ~32 g per serving

– Carbohydrates: ~68 g per serving

– Fat: ~20 g per serving

– Fiber: ~5 g per serving

– Sodium: ~620 mg per serving

This nutritional info refers to one person (one serving).

Step-by-Step Cooking Process

1. Heat olive oil in a large pan over medium heat. Add chopped onion, carrot and celery; sauté until softened (6–8 minutes). 2. Stir in minced garlic and cook 30 seconds until fragrant. 3. Increase heat to medium-high, add ground beef, and brown, breaking up lumps until no pink remains. 4. Season with salt, pepper and oregano; stir in tomato paste and cook 1–2 minutes to develop flavor. 5. Pour in red wine if using; let it reduce by half (2–3 minutes). 6. Add crushed tomatoes, stock and bay leaf; bring to a simmer. 7. Reduce heat to low and simmer gently, uncovered, for 45–60 minutes, stirring occasionally. 8. Stir in milk or cream in the final 5 minutes to mellow acidity and enrich sauce. 9. Taste and adjust seasoning; remove bay leaf. 10. Cook spaghetti in generously salted boiling water according to package until al dente; reserve a cup of pasta water. 11. Drain spaghetti and toss with some sauce and a splash of pasta water to coat evenly. 12. Serve hot topped with more sauce, grated Parmesan and fresh basil.

Alternative Ingredients

You can substitute ground beef with ground turkey or a beef-pork mix for different textures. Use passata instead of crushed tomatoes for a smoother sauce. Swap red wine for extra stock or balsamic vinegar if you prefer a non-alcoholic option. For vegetarian, replace meat with lentils or finely chopped mushrooms.

Serving and Pairings

Serve spaghetti bolognese with a simple green salad (arugula, lemon vinaigrette), garlic bread or focaccia, and a side of roasted vegetables. Pair with a medium-bodied red wine (Chianti or Sangiovese) or an Italian sparkling water with lemon for a family-style meal.

Storage and Reheating

Cool sauce completely, store in an airtight container in the refrigerator for up to 3–4 days. Freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or stock to loosen. Reheat cooked spaghetti briefly in simmering sauce to avoid drying.

Cooking Mistakes

– Do not skip sweating the soffritto (onion, carrot, celery) — it builds flavor. – Avoid high heat when simmering the sauce; it burns flavor. – Don’t over-salt early — tomatoes concentrate as they cook. – Overcooking pasta until mushy — cook to al dente. – Adding milk too early can cause separation; add near the end.

Helpful Tips

– Use a mix of beef and pork for a richer sauce. – Brown meat well for deeper flavor. – Simmer low and slow for best texture and taste. – Reserve pasta water to adjust sauce consistency. – Finish with fresh herbs and good Parmesan.

FAQs

How long should I simmer the Bolognese for best flavor?

Simmer the sauce gently for at least 45–60 minutes. Longer (up to 2 hours) deepens flavor, but check liquid levels and stir occasionally. Low, steady heat helps meld ingredients without reducing the sauce to dryness.

Can I make spaghetti bolognese ahead of time?

Yes — the sauce improves after resting. Make it a day ahead, cool, refrigerate, then reheat gently. For longer storage, freeze in portions for up to three months and thaw overnight in the fridge before reheating.

Is it okay to use ground turkey instead of beef?

Ground turkey works as a leaner alternative but produces a lighter-flavored sauce. Consider adding a bit of olive oil or mixing with pork to add fat and richness, and adjust seasoning accordingly.

Should I use milk in my Bolognese sauce?

Adding a splash of milk or cream at the end softens tomato acidity and enriches the sauce. Traditional recipes use milk; add near the end of simmering to avoid curdling and to create a smoother texture.

What’s the best pasta to serve with Bolognese?

Classic pairings are tagliatelle or pappardelle because their wide ribbons hold chunky sauce well, but spaghetti is commonly used and works fine if tossed well so each strand gets sauce.

How can I thicken a watery Bolognese?

Simmer uncovered to reduce excess liquid, stir in a spoonful of tomato paste, or mash some cooked vegetables into the sauce. A brief high-heat reduction also concentrates flavors; avoid over-salting.

Can I make this recipe vegetarian?

Yes — substitute cooked lentils, chopped mushrooms, or a plant-based mince for meat. Sauté vegetables thoroughly and use vegetable stock; add umami boosters like soy sauce or miso for deeper flavor.

Conclusion

This spaghetti bolognese recipe delivers a comforting, richly flavored sauce that’s perfect for weeknight dinners or weekend meals. With simple ingredients and slow simmering, it rewards patience with deep, savory taste — a classic everyone will return to.