Spaghetti alla Bolognese

Spaghetti alla Bolognese is one of the most beloved dishes in Italian cuisine. Known for its rich, savory meat sauce and hearty texture, it has become a staple in kitchens around the world. While variations exist, the classic version remains a comforting and satisfying meal for any occasion. This recipe will guide you through each step, from selecting the right ingredients to simmering the sauce to perfection.

Ingredients

To prepare a flavorful Spaghetti alla Bolognese, you will need the following ingredients:

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
500 grams (1.1 pounds) ground beef (preferably 80% lean)
100 grams (3.5 ounces) pancetta or bacon, finely chopped
2 tablespoons tomato paste
400 grams (14 ounces) canned chopped tomatoes
1/2 cup whole milk
1/2 cup dry white wine
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon dried oregano (optional)
400 grams (14 ounces) spaghetti
Freshly grated Parmesan cheese, for serving

Preparing the base

Start by preparing your vegetables. Finely chop the onion, garlic, carrot, and celery. These aromatic vegetables form the foundation of your sauce, adding depth and complexity. Proper chopping ensures even cooking and a smooth texture in the final dish.

In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook gently for about 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent. Avoid browning them; the goal is to sweat the vegetables to release their natural sweetness.

Cooking the meat

Next, add the pancetta or bacon to the pan and stir well. Cook for another 3–4 minutes until the fat begins to render and the pancetta becomes lightly golden. Then, add the ground beef. Break it up with a wooden spoon or spatula and cook until it is browned all over. This usually takes about 8–10 minutes. Make sure to stir frequently so the meat cooks evenly and doesn’t clump together.

Once the beef is well browned, pour in the white wine. Let it simmer for 3–4 minutes to allow the alcohol to evaporate. This step enhances the flavor of the meat and helps deglaze the pan, lifting any caramelized bits from the bottom. These bits hold a lot of flavor and contribute to the richness of the sauce.

Building the sauce

Now it’s time to add the tomato paste. Stir it into the meat mixture and cook for 2 minutes to mellow its acidity. Then, add the canned chopped tomatoes, stirring well to combine. If you prefer a smoother sauce, you can use crushed tomatoes or blend the canned tomatoes briefly before adding them to the pan.

Lower the heat to a gentle simmer and pour in the milk. This may seem unusual, but milk helps balance the acidity of the tomatoes and adds a subtle creaminess to the sauce. Season with salt, pepper, and oregano if using. Stir everything together and let the sauce simmer uncovered for at least 1.5 to 2 hours. Stir occasionally and check that it doesn’t dry out. If the sauce becomes too thick, add a splash of water or beef broth to maintain the desired consistency.

Cooking the spaghetti

About 15 minutes before the sauce is ready, begin preparing the pasta. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. This typically takes 8–10 minutes, but it’s a good idea to taste the pasta a minute before the suggested time to ensure it doesn’t overcook.

Once done, drain the spaghetti and reserve about 1/2 cup of the pasta cooking water. This starchy water can be added to the sauce if needed to help it cling better to the pasta.

Combining and serving

When the sauce has reached its full, rich flavor and thickened to your liking, taste it and adjust the seasoning if necessary. Add a spoonful or two of the reserved pasta water if the sauce seems too thick. You can either mix the spaghetti directly into the sauce or plate the pasta and spoon the sauce over the top. Mixing the pasta and sauce together in the pan for a minute or two on low heat helps the flavors meld and ensures each strand is evenly coated.

Serve the dish hot, topped with freshly grated Parmesan cheese. You may also garnish with chopped fresh parsley or a drizzle of good quality olive oil for an extra touch of flavor.

Tips for the best results

Use high-quality ingredients whenever possible. Good canned tomatoes, fresh vegetables, and freshly grated cheese all make a noticeable difference. If you have access to freshly ground beef or pancetta, those will elevate the dish even further.

Allow the sauce to simmer slowly. Rushing the cooking process will result in a less developed flavor. The slow simmer allows the flavors to meld and deepen, producing a more satisfying result.

Leftover sauce can be stored in the refrigerator for up to three days or frozen for up to three months. In fact, many people find that the flavor improves after a day or two in the fridge. Simply reheat gently on the stove or in the microwave before serving.

Pairing suggestions

Spaghetti alla Bolognese pairs beautifully with a simple green salad dressed in a light vinaigrette. A side of garlic bread or crusty Italian bread is also an excellent addition for soaking up the delicious sauce.

For wine lovers, a medium-bodied red wine such as Chianti, Barbera, or Sangiovese complements the dish well. These wines have enough acidity to cut through the richness of the sauce while enhancing the meat’s flavor.

Final thoughts

Spaghetti alla Bolognese is more than just a meal—it is a celebration of tradition, comfort, and flavor. With careful preparation and patience, you can create a dish that brings people together and satisfies both the appetite and the soul. Whether you’re cooking for family, friends, or for yourself, this classic recipe is sure to become a cherished favorite in your kitchen.

Spaghetti alla Bolognese