Per serving · Approximate values estimated by AI
Classic Spaghetti Bolognese
Traditional dish · Italian
A rich and hearty meat sauce simmered with tomatoes, vegetables, and a touch of wine, served over spaghetti. This is the authentic Italian way, slow-cooked for depth of flavor.
Ingredients
- Spaghetti400g
- Ground Beef500g
- Pancetta100g
- Carrots1 medium
- Celery Stalks2
- Yellow Onion1 medium
- Garlic2 cloves
- Tomato Passata700ml
- Dry Red Wine200ml
- Whole Milk100ml
- Beef Broth100ml
- Olive Oil2 tbsp
- Butter1 tbsp
- Saltto taste
- Black Pepperto taste
- Parmigiano-Reggiano Cheesefor serving
- Fresh Basilfor garnish
Steps
- 1
Finely dice the pancetta, carrots, celery, and onion (soffritto). Mince the garlic.
- 2
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the pancetta and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the pot.
- 3
Add the diced soffritto to the pot and cook gently for 10-15 minutes until softened and translucent, but not browned.
- 4
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Increase heat to medium-high. Add the ground beef and break it up with a spoon. Cook until browned all over. Drain off excess fat if necessary.
- 6
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it bubble and reduce by half.
- 7
Stir in the milk and let it simmer until mostly evaporated.
- 8
Add the tomato passata and beef broth. Season with salt and pepper. Bring to a simmer.
- 9
Reduce heat to low, cover partially, and simmer for at least 2-3 hours, stirring occasionally. The longer it simmers, the richer the flavor. Add a splash more broth or water if it becomes too dry.
- 10
Cook spaghetti according to package directions until al dente. Drain, reserving some pasta water.
- 11
Stir the reserved crispy pancetta into the bolognese sauce. Adjust seasoning.
- 12
Serve the bolognese sauce generously over the cooked spaghetti. Garnish with fresh basil and grated Parmigiano-Reggiano cheese.
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