Spaghetti Bolognese 🍝 (4 people)

Spaghetti Bolognese 🍝 (4 people)

Experience the Flavors of Italy with Our Homemade Spaghetti Bolognese Recipe 🇮🇹

Rich, hearty, and deeply comforting, this family‑size Spaghetti Bolognese leans on Italian technique: a gentle soffritto, properly browned meat, a little wine to lift the sauce, and enough simmer time to bring it all together. Finish the pasta in the sauce so every strand is beautifully coated.

History & cultural background

Despite its worldwide fame, Bolognese—or ragù alla bolognese—originates in Bologna, the capital of Emilia‑Romagna in Northern Italy. Traditional ragù is slowly simmered and typically served with tagliatelle, but spaghetti has become the beloved weeknight choice around the globe. The combination of soffritto, meat, tomato, and a touch of dairy is rooted in regional home cooking meant to nourish and comfort.

Ingredients for 4 people

  • 1 lb ground beef (or a mix of beef and pork for extra flavor) 🥩
  • 1 large onion, finely chopped 🧅
  • 2 cloves garlic, minced 🧄
  • 1 carrot, finely grated 🥕
  • 1 celery stalk, finely chopped 🌿
  • 1 can (28 oz) crushed tomatoes 🍅
  • 1/2 cup red wine (optional) 🍷
  • 2 tbsp tomato paste 🍅
  • 1 tsp dried oregano 🌿
  • 1 tsp dried basil 🌿
  • Salt & freshly ground black pepper 🧂
  • 1/4 cup fresh parsley, chopped 🌱
  • 1 lb spaghetti 🍝
  • Grated Parmesan, for serving 🧀

Step-by-step Instructions

  1. Cook the pasta
  • Bring a large pot of well‑salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water; drain.
  1. Soffritto (6–8 minutes)
  • Heat 2 tbsp olive oil in a wide pot over medium heat. Add onion, carrot, and celery with a good pinch of salt. Cook, stirring, until soft and fragrant (5–6 minutes). Stir in garlic; cook 30 seconds.
  1. Brown the meat (6–8 minutes)
  • Push veg to the sides. Add beef to the center, season, and let sear undisturbed 2 minutes. Break up and cook until no pink remains and browned bits form.
  1. Build and simmer the sauce (30–40 minutes)
  • Stir in tomato paste; cook 1 minute to caramelize. Deglaze with wine, scraping the fond; reduce by half (2–3 minutes).
  • Add crushed tomatoes, oregano, and basil. Bring to a gentle simmer and cook 30–40 minutes, stirring occasionally, until rich and thick. Add water if needed to keep it saucy.
  1. Finish the pasta (2 minutes)
  • Toss spaghetti with the ragù over low heat, adding splashes of pasta water until the sauce clings luxuriously. Taste and adjust salt and pepper. Off heat, fold in parsley and a knob of butter (optional) for gloss.

Serve topped with Parmesan and extra black pepper.

Fun facts 🧠

  • In Bologna, ragù is traditionally paired with broad tagliatelle, not spaghetti.
  • A splash of milk or cream is classic in Emilia‑Romagna to mellow tomato acidity.
  • “Soffritto” (onion, carrot, celery) is the aromatic backbone of countless Italian sauces.

Variations & serving ideas

  • Classic touch: Stir in a small splash of milk during the simmer for extra silkiness.
  • Herb swap: Fresh thyme or bay leaves add depth during the simmer (remove before serving).
  • Make it Sunday: Simmer 60–90 minutes for an even deeper flavor.
  • Serve with a simple green salad and warm crusty bread.

Chef tips & storage 💡

  • Sofrito patience pays: The sweeter the veg, the richer the sauce.
  • Salt in layers: Season meat and sauce lightly, then adjust at the end.
  • Freeze the sauce: Ragù freezes beautifully for up to 2 months—cook pasta fresh when serving.

Serving suggestions 🍷🍽️

  • Pair with a medium‑bodied Italian red like Sangiovese or Chianti.
  • Garnish with extra‑virgin olive oil and a dusting of Parmigiano‑Reggiano.
  • Plate in warmed bowls so the sauce stays silky to the last bite.
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