pasta sauce

How to Make Perfect Italian Spaghetti Bolognese

Italian spaghetti Bolognese, a beloved global dish, combines rich meat sauce with al dente pasta for a comforting meal. Here’s a concise guide to mastering it.

Start with the *ragù*: Sauté 1 finely chopped onion, 2 carrots, and 2 celery stalks in olive oil until soft. Add 400g ground beef (a mix of beef and pork for depth), cooking until browned. Pour in 1 glass of red wine, simmering until evaporated. Stir in 800g crushed tomatoes, a pinch of nutmeg, salt, and pepper. Let it simmer low and slow for at least 2 hours—this slow cook is key to deep flavor.

For the pasta, bring a large pot of salted water to boil. Add 400g spaghetti, cooking until *al dente* (usually 1-2 minutes less than package instructions). Reserve 1 cup of pasta water before draining.

Combine the drained pasta with the ragù, tossing gently. Add a splash of pasta water to help the sauce cling. Top with grated Parmigiano-Reggiano and fresh basil.

Serve immediately, with extra cheese on the side. This classic, with its hearty sauce and perfect pasta texture, embodies the warmth of Italian home cooking.