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A steaming bowl of Spaghetti Bolognese garnished with fresh herbs.

Best way to grow your perfect Spaghetti Bolognese

This recipe guides you through the process of creating a delicious and authentic Spaghetti Bolognese from scratch, focusing on fresh ingredients and rich flavors.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Bolognese Sauce
  • 2 tbsp Olive oil
  • 100 g Pancetta, diced
  • 1 medium Onion, finely chopped
  • 1 medium Carrot, finely chopped
  • 1 medium Celery stalk, finely chopped
  • 2 Garlic cloves, minced
  • 500 g Ground beef
  • 250 g Ground pork
  • 200 ml Red wine
  • 800 g Canned crushed tomatoes
  • 200 ml Beef broth
  • 1 Bay leaf
  • 1 tsp Dried oregano
  • 100 ml Milk
  • Salt to taste
  • Black pepper to taste
For Serving
  • 400 g Spaghetti
  • Parmesan cheese, grated for garnish
  • Fresh basil, chopped for garnish

Equipment

  • Large pot
  • Dutch oven
  • Wooden spoon
  • Colander

Method
 

Cooking the Bolognese
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add diced pancetta and cook until crispy.
  2. Remove the crispy pancetta and set aside, leaving the rendered fat in the pot.
  3. Add chopped onion, carrot, and celery to the pot and sauté until softened, about 8-10 minutes.
  4. Stir in minced garlic and cook for another minute until fragrant.
  5. Add ground beef and pork to the pot, breaking it up with a spoon, and brown thoroughly.
  6. Drain any excess fat from the meat, then pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  7. Allow the wine to reduce by half, which concentrates the flavors.
  8. Stir in the crushed tomatoes, beef broth, bay leaf, and dried oregano.
  9. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, stirring occasionally.
  10. The longer it simmers, the more flavor the sauce will develop.
  11. About 30 minutes before the end of cooking, stir in the milk.
  12. Season the bolognese with salt and black pepper to taste, adjusting as needed.
Cooking the Spaghetti
  1. Cook spaghetti according to package directions in a large pot of salted boiling water until al dente.
  2. Drain the spaghetti, reserving a little of the pasta water.
Assemble and Serve
  1. Combine the drained spaghetti with the bolognese sauce, adding a splash of reserved pasta water if the sauce is too thick.
  2. Serve hot, garnished with grated Parmesan cheese, fresh basil, and the reserved crispy pancetta.

Notes

For an even richer flavor, you can add a parmesan rind to the sauce while it simmers and remove it before serving. The sauce can be made ahead of time and refrigerated for up to 3 days, or frozen for several months. Flavors tend to deepen after a day or two.