Classic Spaghetti Bolognese
Classic Spaghetti Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 garlic, cloves, minced
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, mild, casings removed
- 1/2 cup dry red wine, such as Chianti or Merlot
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup milk, whole milk recommended
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound spaghetti
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Chop the yellow onion, peel and finely dice the carrots, finely dice the celery stalks, and mince the garlic cloves.
⏱️ 10 min
- 2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables have softened, about 8 to 10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 12 min
- 3
Add the ground beef and Italian sausage (removed from casings) to the pot. Break up the meat with a wooden spoon or spatula and cook until thoroughly browned, about 8 to 10 minutes. Drain any excess fat from the pot.
⏱️ 10 min
- 4
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with your spoon. Let the wine simmer until it has almost completely evaporated, about 3 to 5 minutes.
⏱️ 5 min
- 5
Stir in the crushed tomatoes, tomato paste, beef broth, milk, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let the bolognese simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer and more developed the flavors will be.
⏱️ 60 min
- 6
About 15 to 20 minutes before the bolognese sauce is ready, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 12 min
- 7
Drain the cooked spaghetti and either add it directly to the bolognese sauce, tossing to coat, or serve the spaghetti on individual plates and spoon the bolognese generously over the top. Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 garlic, cloves, minced
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, mild, casings removed
- 1/2 cup dry red wine, such as Chianti or Merlot
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup milk, whole milk recommended
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound spaghetti
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Chop the yellow onion, peel and finely dice the carrots, finely dice the celery stalks, and mince the garlic cloves.
⏱️ 10 min - 2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables have softened, about 8 to 10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 12 min - 3
Add the ground beef and Italian sausage (removed from casings) to the pot. Break up the meat with a wooden spoon or spatula and cook until thoroughly browned, about 8 to 10 minutes. Drain any excess fat from the pot.
⏱️ 10 min - 4
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with your spoon. Let the wine simmer until it has almost completely evaporated, about 3 to 5 minutes.
⏱️ 5 min - 5
Stir in the crushed tomatoes, tomato paste, beef broth, milk, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let the bolognese simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer and more developed the flavors will be.
⏱️ 60 min - 6
About 15 to 20 minutes before the bolognese sauce is ready, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 12 min - 7
Drain the cooked spaghetti and either add it directly to the bolognese sauce, tossing to coat, or serve the spaghetti on individual plates and spoon the bolognese generously over the top. Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 5 min