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Spaghetti Bolognese, classic pasta with meat sauce
Classic Italian spaghetti with Bolognese sauce

Classic Spaghetti Bolognese

Author: Flavelo
Recipes Main Courses
Though the world calls it Spaghetti Bolognese, in Bologna, this rich meat ragù is served with Tagliatelle to catch the sauce. The secret is the 'soffritto' (slow-cooked veggies) and patience: a good ragù simmers for hours to melt collagen into silkiness. It's not tomato sauce with meat; it's meat seasoned with tomato.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Heavy-bottomed pot: Prevents scorching during long simmers.
  • Wooden Spoon: For stirring.

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Finely dice onion, carrot, and celery. Sauté in oil for 10 mins until soft (Soffritto).

Tip: Slow cooking caramelizes the vegetable sugars.
2 ✓

Add beef and brown well.

Tip: Browning (Maillard reaction) creates depth. Fry it, don't steam it.
3 ✓

Stir in tomato paste, cook 1 min, then deglaze with wine. Scrape up brown bits.

Tip: Wine acidity balances the sauce.
4 ✓

Add tomatoes (crush them), salt, and pepper. Simmer on low for 2-3 hours.

Tip: Time softens the meat and mellows the acidity.
5 ✓

Cook pasta al dente. Reserve 1 cup pasta water.

Tip: Salty water seasons pasta from within.
6 ✓

Toss pasta with sauce and a splash of pasta water.

Tip: Starchy water emulsifies the sauce to coat noodles.
7 ✓

Serve with basil and Parmesan.

Tip: Add basil at the end to keep it fresh.

Recipe FAQ

Why add milk?
Traditional recipes often use milk to cut acidity and tenderize the meat.
Oil in pasta water?
Never! It makes the sauce slide off. Just use salty water.

Ingredients

  • 14 oz Spaghetti (or Tagliatelle)
  • 1 lb Ground Beef (Chuck, 80/20)
  • 1 medium Onion
  • 1 medium Carrot
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 can (28 oz) Whole Peeled Tomatoes
  • 2 tbsp Tomato Paste
  • 2/3 cup Dry Red Wine
  • 3 tbsp Olive Oil
  • 1 bunch Fresh Basil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 oz Parmesan Cheese