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Spaghetti Bolognese

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Prep Time: 30 minutes | Cook Time: 1 hour 30 minutes | Total Time: 2 hours
Serves: 6 | Difficulty: Medium | Intensity: Low & Slow Simmering

There are few dishes as universally beloved as a rich, hearty Spaghetti Bolognese. This isn’t a quick, tomato-heavy sauce, but the authentic ragù alla Bolognese—a slow-simmered masterpiece from Italy’s Emilia-Romagna region. It’s a labor of love where time is the secret ingredient, transforming simple ground meat, vegetables, and wine into a deeply flavorful, velvety sauce that clings perfectly to every strand of pasta. Perfect for a weekend project or a special family dinner, this recipe yields enough to enjoy now and savor later.

Ingredients

For the Bolognese Sauce:

  • 2 tbsp extra-virgin olive oil

  • 2 tbsp butter

  • 1 large onion, finely diced

  • 2 medium carrots, finely diced

  • 2 celery stalks, finely diced

  • 4 cloves garlic, minced

  • 1 lb (450g) ground beef (80/20 blend for flavor)

  • 1 lb (450g) ground pork (or substitute with more beef)

  • ¼ lb (110g) pancetta, finely chopped

  • 1 cup (240ml) dry red wine (like Sangiovese or Chianti)

  • 1 cup (240ml) whole milk

  • 2 (28oz/800g) cans whole San Marzano tomatoes, hand-crushed

  • 2 tbsp tomato paste

  • 1 cup (240ml) beef or chicken stock

  • 1 bay leaf

  • ½ tsp freshly grated nutmeg

  • Salt and freshly ground black pepper, to taste

To Serve:

  • 1 lb (450g) high-quality dried spaghetti

  • Freshly grated Parmigiano-Reggiano cheese

  • Fresh basil or parsley, for garnish (optional)

Instructions

1. Build the Flavor Base (Soffritto)

In a large, heavy-bottomed Dutch oven or pot, heat the olive oil and butter over medium-low heat. Add the diced onion, carrot, and celery (this trio is called a soffritto). Cook gently, stirring occasionally, for 10-15 minutes until the vegetables are softened and sweet but not browned. Add the minced garlic and cook for another minute until fragrant.

2. Brown the Meats

Increase the heat to medium-high. Add the chopped pancetta and cook for 3-4 minutes until it begins to render its fat. Add the ground beef and pork, breaking it apart with a wooden spoon. Cook until all the meat is well-browned and no pink remains, about 8-10 minutes. Season generously with salt and pepper.

3. Deglaze and Simmer

Pour in the red wine, scraping up any browned bits (fond) from the bottom of the pot—this is flavor! Let it simmer until the wine has almost completely evaporated, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Reduce the heat to low and pour in the milk along with the nutmeg. Allow it to simmer gently until the milk is fully absorbed, about 10 minutes. This step is crucial for a tender, sweet sauce.

4. The Long, Slow Simmer

Add the hand-crushed tomatoes with their juices, the beef stock, and the bay leaf. Stir to combine. Bring the sauce to a very gentle simmer—just the occasional bubble. Partially cover the pot with a lid and let it cook for at least 1 hour and 30 minutes, stirring every 20 minutes to prevent sticking. For an even richer flavor, you can let it simmer for up to 3-4 hours on the lowest possible heat, adding a splash of water if it gets too thick. The sauce is ready when it’s thick, deeply colored, and the fat has separated to shimmer on the surface. Taste and adjust seasoning.

5. Cook the Pasta

When the sauce is nearly ready, bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (firm to the bite). Reserve about 1 cup of the starchy pasta water before draining.

6. Bring It All Together

Add the drained spaghetti directly to the pot with the Bolognese sauce. Toss vigorously over low heat for 1-2 minutes, adding splashes of the reserved pasta water until the sauce coats every strand beautifully. The pasta should finish cooking in the sauce.

7. Serve

Divide the pasta among warm bowls. Top with a generous amount of freshly grated Parmigiano-Reggiano and a twist of black pepper. Garnish with a fresh basil leaf or parsley if desired.

The Last Simmer: A Note on Patience

The true magic of this Spaghetti Bolognese happens in the last 30 minutes of simmering. This is when the flavors fully marry, the acidity mellows, and the texture becomes luxuriously cohesive. Don’t rush it. Let the pot bubble lazily on the back of the stove while you set the table, pour the wine, and anticipate the meal to come. This dish tastes even better the next day, making leftovers a coveted prize.

Nutrition Information (Per Serving, sauce only, approx.)

  • Calories: 520 kcal

  • Total Fat: 34g

  • Saturated Fat: 13g

  • Cholesterol: 115mg

  • Sodium: 680mg

  • Total Carbohydrates: 15g

  • Dietary Fiber: 3g

  • Sugars: 8g

  • Protein: 35g

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