Classic Spaghetti Bolognese

Spaghetti bolognese is spaghetti in a slow-simmered meat sauce made with beef, pancetta, vegetables, tomato, wine and a splash of milk. It is deep, savory and comforting, and one pot feeds six with leftovers.

2 hTotal time
6Servings
610kcal / serving
34 gProtein

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Most of the time is hands off. A slow simmer breaks down the meat and builds flavor, so the sauce tastes like it took all day.

The science: why this works

Cooking the onion, carrot and celery slowly without browning draws out their sugars and makes a sweet base for the sauce.
Browning the beef until the liquid cooks off creates Maillard flavor, which gives the sauce its meaty depth.
Cooking the tomato paste until it turns brick red removes its raw taste and adds a savory, concentrated flavor.
Milk tenderizes the meat and softens the tomato acidity, so the sauce tastes rounder.
A low, slow simmer melts connective tissue and thickens the sauce naturally without any flour.

Brown the meat, then the paste

Browning meat triggers the Maillard reaction, which makes hundreds of new savory flavor compounds. Frying tomato paste does something similar: its sugars and amino acids darken and concentrate. Both steps add depth that simmering alone can not create.

Learn: Brown the tomato paste →

Why a long, gentle simmer works

Ground meat has little collagen, but a long simmer still softens the meat and lets flavors blend. Keeping the liquid below a rolling boil prevents the meat from tightening and turning grainy, while water slowly evaporates and the sauce thickens.

Learn: Boil vs. simmer →

Classic Spaghetti Bolognese

2 h · 6 servings · Italian · Main course

Ingredients

Makes 6 servings

2 tbspolive oil
1onion, finely diced
1carrot, finely diced
2 stalkscelery, finely diced
4 clovesgarlic, minced
500 gground beef (80% lean)
150 gpancetta or bacon, diced
2 tbsptomato paste
120 mldry red wine
1 can(800 g) crushed tomatoes
120 mlwhole milk
1 tspdried oregano
1bay leaf
450 gspaghetti
Parmesan, grated, to serve
Salt and black pepper

Method

Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrot, celery and 1/2 tsp salt. Cook 8 to 10 minutes, stirring, until soft and sweet with no browning.
Add the pancetta and cook 4 minutes, until the fat renders and the edges turn light gold. Stir in the garlic for 30 seconds.
Raise the heat to medium-high and add the ground beef. Break it up and cook 8 to 10 minutes, until the liquid cooks off and the meat sizzles and browns in spots.
Push the meat aside and stir the tomato paste into the clear spot. Cook 2 minutes, until it darkens to brick red, then stir it through the meat.
Pour in the wine and scrape up the brown bits. Simmer 3 minutes, until it smells less sharp and has mostly cooked away.
Add the crushed tomatoes, milk, oregano, bay leaf and 1 tsp salt. Bring to a bubble, then lower to a bare simmer.
Cover with the lid slightly ajar and cook 75 to 90 minutes, stirring every 15 minutes, until the sauce is thick and the fat shines on top. The beef must reach 160°F (71°C). Remove the bay leaf and season.
Cook the spaghetti in well-salted boiling water until al dente. Drain, reserving 1 cup of pasta water. Toss the pasta with the sauce and a splash of the water over low heat for 1 minute. Serve with Parmesan.

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610 kcal34 g proteinper serving, estimated

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Tips for the best result

Chop the vegetables very small so they melt into the sauce.
Do not skip the pasta water at the end, because its starch helps the sauce cling to the spaghetti.
Make it a day ahead, because the flavor improves overnight.

Mistakes to avoid

Crowding the pot with cold meat, which steams it gray, so use a wide pot and let the liquid cook off first.
Boiling the sauce hard, which makes the meat tough and splatters, so keep it at a bare simmer.
Serving the sauce on plain drained pasta, which slides off, so toss them together in the pot.

Variations and swaps

Use half ground beef and half ground pork for a softer, richer sauce.
Add 200 g of finely chopped mushrooms with the vegetables for extra savory flavor.
Stir in 1 tbsp of Worcestershire sauce or a Parmesan rind during the simmer for more umami.
Swap the red wine for 1/2 cup of beef broth plus 1 tbsp of red wine vinegar if you avoid alcohol.
Swap spaghetti for tagliatelle or pappardelle, which hold thick meat sauce better.
Swap the pancetta for 2 more tbsp of olive oil if you want a version without pork.

Storing and reheating

Refrigerate the sauce within 2 hours and eat within 4 days, or freeze it up to 3 months. Reheat in a pot over medium heat, stirring, until it reaches 165°F (74°C).

Classic Spaghetti Bolognese: questions

Why do you put milk in bolognese?

Milk makes the meat more tender and balances the acidity of the tomatoes. It is a traditional step in Bologna. The sauce tastes richer and rounder, not milky.

How long should bolognese simmer?

Simmer at least 75 minutes, and up to 2 to 3 hours for a deeper sauce. Keep the heat low, stir now and then, and add a splash of water if it gets too thick.

Is bolognese the same as spaghetti with meat sauce?

Not exactly. Bolognese is meatier with less tomato and includes milk and pancetta. Many American meat sauces are tomato-heavy and quicker, but you can use this recipe for either.