pasta with meat sauce

How to Make Authentic Spaghetti Bolognese

Spaghetti Bolognese, a beloved Italian classic, is renowned for its rich, meaty sauce and hearty flavors. Mastering this dish involves a few key steps to achieve the perfect balance of textures and tastes.

Start by gathering ingredients: 400g ground beef or a mix of beef and pork, 1 onion (finely chopped), 2 carrots, 2 celery stalks, 3 garlic cloves, 1 can (400g) crushed tomatoes, 1 glass of red wine (optional), and a splash of milk. Olive oil, butter, salt, pepper, and dried herbs like basil or oregano are essential for seasoning.

Heat olive oil and butter in a large pot over medium heat. Sauté onions, carrots, and celery until soft (about 10 minutes). Add garlic and cook for 1 minute until fragrant. Increase heat to brown the ground meat, breaking it up with a spoon—this ensures a rich texture. Pour in red wine to deglaze the pot, scraping up browned bits. Let it reduce by half.

Stir in crushed tomatoes, milk (to mellow acidity), and herbs. Simmer uncovered for 2-3 hours, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.

Cook spaghetti in salted boiling water until al dente. Drain and toss with the sauce, topped with grated Parmesan or Pecorino cheese. For extra depth, let the sauce rest overnight before reheating.

This timeless recipe, rooted in Emilia-Romagna tradition, rewards patience with a deeply flavorful, comforting meal that brings the essence of Italy to your table.