How to Make It
1. Brown the Meat
In a large skillet or Dutch oven, cook the ground meat over medium heat until browned. Drain off any excess fat.
2. Cook the Vegetables
Add chopped onion, celery, and carrot. Sauté for about 5 minutes, until the veggies soften. Stir in the garlic and cook for another minute until fragrant.
3. Build the Sauce
Pour in the canned tomatoes, tomato paste, and broth. Add the red wine if using. Season with Italian herbs, salt, and pepper.
4. Simmer Low and Slow
Bring the sauce to a gentle simmer, then reduce the heat and cook uncovered for at least an hour. Stir occasionally. The longer you simmer, the richer the sauce will become.
5. Cook the Spaghetti
While the sauce is simmering, cook the spaghetti in generously salted water according to the package instructions until al dente.
6. Serve and Top
Spoon the Bolognese sauce over plates of hot spaghetti. Finish with a generous sprinkle of freshly grated Parmesan cheese.
7. Enjoy!
Serve your Spaghetti Bolognese with garlic bread or a crisp green salad for a complete meal that’s sure to impress.
Expert Tips for Success
-
Combine beef and pork for added richness and complexity.
-
Simmer the sauce longer for deeper, more developed flavors.
-
Grate Parmesan fresh right before serving for maximum flavor.
-
Reserve a bit of pasta water to loosen the sauce if needed.
-
Add red pepper flakes for a gentle kick of heat.
-
Don’t be shy with garlic—it’s the secret to incredible aroma and taste.
This dish proves that classic recipes never go out of style. Each forkful is a comforting reminder of why Spaghetti Bolognese has stood the test of time.