Beef Bolognese with Spaghetti

The smell of onions, carrots, and celery sizzling in olive oil takes me straight to my tiny apartment kitchen where I spent countless Sundays determined to master Italian cooking. I'd crank up Frank Sinatra and pretend my cramped stovetop was a rustic Italian cottage, stirring and tasting until my roommate wandered in wondering what magic was happening.

I once made this for a dinner party where I accidentally doubled the garlic because I lost count while chatting with guests. Nobody complained, and now three cloves is non-negotiable in my house. The wine that went into the pot was definitely the same bottle we were drinking with dinner.

Ingredients

• 500 g (1.1 lbs) ground beef (preferably 80/20): The fat ratio matters here—lean beef yields a sauce that lacks that luxurious mouthfeel we're chasing
• 1 medium onion, finely chopped: Yellow onions work best, breaking down beautifully during the long simmer
• 2 carrots, finely diced: These add natural sweetness that balances the tomatoes—take your time dicing them small
• 2 celery stalks, finely diced: Often overlooked, but they provide that subtle aromatic depth that makes people ask what's in here
• 3 garlic cloves, minced: Fresh garlic only, never the jarred stuff—the difference is night and day
• 120 ml (1/2 cup) dry red wine: Something you'd actually drink, not cooking wine from the back of the pantry
• 800 g (28 oz) canned crushed tomatoes: San Marzano if you can find them, but any good quality crushed tomatoes will work
• 2 tbsp tomato paste: This concentrates the tomato flavor—don't skip it
• 250 ml (1 cup) beef broth: Low sodium is best so you can control the salt level
• 2 tbsp whole milk or cream: The secret ingredient that mellows the acidity and adds richness
• 400 g (14 oz) dried spaghetti: Bronze-cut pasta holds sauce beautifully, but whatever you have on hand works
• 2 tbsp olive oil: Extra virgin for cooking the aromatics
• 1 tsp dried oregano: Mediterranean oregano has more depth than the regular stuff
• 1 tsp dried basil: Fresh is great too, but dried holds up better to long simmering
• 1 bay leaf: Remove it before serving, but let it work its magic during cooking
• Salt and freshly ground black pepper: Taste and adjust—this sauce needs proper seasoning
• Freshly grated Parmesan cheese: Grate it yourself, the pre-grated stuff has anti-caking agents that affect texture
• Chopped fresh parsley: Brightens everything up with a pop of color and freshness

Instructions

Build the flavor foundation:

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot, and celery, sautéing for 6-8 minutes until softened and fragrant. This trio, known as soffritto in Italian cooking, forms the backbone of the sauce.

Add the aromatic punch:

Stir in garlic and cook for just 1 minute until fragrant but not browned. Burnt garlic turns bitter, so keep it moving.

Brown the beef:

Add ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Let it develop some fond on the bottom of the pot—that's where flavor lives.

Deglaze the pot:

Pour in red wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom. The wine reduces and concentrates while releasing all those caramelized flavors.

Build the sauce:

Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper. Bring to a gentle simmer. The sauce should bubble lazily, not violently.

Let it work its magic:

Reduce heat to low. Partially cover and simmer for 45-60 minutes, stirring occasionally. The sauce will deepen in color and thicken noticeably as it reduces.

Add the luxurious finish:

Stir in milk or cream during the last 10 minutes of simmering. This mellows any remaining acidity and creates that velvety texture. Adjust seasoning to taste.

Cook the pasta:

Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water before draining. The starch in that water helps bind sauce to pasta.

Bring it together:

Discard bay leaf from sauce. Combine spaghetti and sauce, adding reserved pasta water if needed for that perfect coating consistency. Toss vigorously to emulsify.

Finish and serve:

Serve hot, topped with grated Parmesan and parsley. Let guests add extra cheese at the table.

Save

This recipe became my go-to for comfort after I made it through my first winter in a new city. There was something about tending a pot for over an hour that made an unfamiliar place feel like home, especially when friends started showing up on Sundays unannounced.

The Low And Slow Philosophy

Bolognese rewards patience more than any other pasta sauce I know. The long simmer does something magical to the tomatoes, mellows the garlic into sweetness, and lets the beef flavor permeate every element. Rush it and you'll still have something good, but give it time and you'll have something transcendent.

Wine Selection Matters

The wine you cook with ends up in your food, so choose something decent. I used cooking wine once and could taste the difference immediately—a subtle metallic quality that never quite resolved. Now I pour from whatever bottle I'm drinking with dinner, knowing it will integrate beautifully into the sauce.

Serving And Storage

This sauce freezes beautifully and actually improves after a day or two in the refrigerator as flavors continue to develop. I always make a double batch and portion the extras for those nights when cooking feels impossible.

• Let sauce cool completely before freezing
• Reheat gently with a splash of water or broth to restore consistency
• Never rinse your pasta—those starches are your friend

Save

Something deeply satisfying happens when you put this much care into a simple meal. The ritual of it, the way it fills the house, the way people gather around the bowl—maybe that's what real comfort tastes like.

Recipe FAQs

→ What type of beef is best for this dish?

Ground beef with an 80/20 fat ratio is ideal, providing rich flavor and tenderness during simmering.

→ How can I tell when the sauce is ready?

The sauce is done when it thickens and the flavors meld after simmering for about 45-60 minutes.

→ Can I substitute the red wine?

You can replace red wine with additional beef broth if preferred, though wine adds depth and acidity.

→ What’s the purpose of adding cream or milk at the end?

A splash of cream softens acidity, enriching the sauce with a smooth texture and balanced flavor.

→ How should I cook the spaghetti for best results?

Cook spaghetti in heavily salted boiling water until al dente, then drain reserving some pasta water to adjust sauce consistency.