Spaghetti Bolognese Recipe

Name: Spaghetti Bolognese
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Ingredients: 3 red onions; 2 cloves garlic; 3 carrots; ½ fennel; 2 sprigs rosemary; 2 slices pancetta; 500 g beef chuck; 400 ml chopped tomatoes; 1 tsp tomato puree; 1 tsp red wine vinegar; 3 bay leaves; 400 ml veal broth; 400 g spaghetti; olive oil; salt and pepper, to your taste; oregano, to your taste

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This version is a more authentic ragù bolognese.
The extra time is definitely worth it; you will taste the difference.
The longer you let it cook the softer your chuck roll/rib roast will be.

It also tastes very good the day after when the flavours have settled properly.
Therefore, it is advisable to make a double portion so you can heat this later in the week.

Here you will find the recipe for a quick veal broth

For wine with Spaghetti Bolognese, I would go for a fruity, fairly full-bodied red.

Spaghetti Bolognese is one of those dishes everyone thinks they can make, but few actually make properly. The real bolognese from Bologna is not a quick tomato sauce with mince. It is a slow cooked meat sauce with little tomato, plenty of wine and time as the secret ingredient. The result is something else entirely.

This version stays close to the authentic ragù alla bolognese: a soffritto of onion, carrot and celery, mixed mince, white wine and milk to soften the sauce. Let it cook for a long time, at least two hours, and you will understand why this is a classic.

Tips and variations

Use a mixture of beef and pork mince (50/50) for a more complex flavour and better texture.
Add a splash of milk towards the end of the cooking time. It softens the acidity of the sauce and gives it a rounder flavour, just as they do in Bologna.
Simmer over very low heat for at least 2 hours; the longer, the better. The sauce should bubble gently, not boil.
In Bologna, ragù is traditionally served with tagliatelle, not spaghetti. Try it for an authentic experience.
Make a large batch and freeze it: the sauce actually tastes even better the next day.

🍷 Wine tips

Chianti Classico: Classic Spaghetti Bolognese is made for Chianti Classico from Tuscany. The Sangiovese grape gives the meaty, tomato-based sauce exactly the acidity and red fruit it needs. Barbera d’Asti is an equally good and more accessible choice.

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Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Servings 4 servings

Instructions

Chop onion, garlic, carrots, fennel, rosemary and cut pancetta into thin slices.
Fry everything on medium heat with plenty of olive oil under a lid for 10-15 minutes. The vegetables should be soft. Stir a few times along the way so it does not burn.
Cut the beef chuck into small cubes of about 2 cm (if they are larger, they must cook longer)

Increase the heat and brown the meat along with the vegetables.
Add the broth, tomatoes, bay leaves and red wine vinegar.

Simmer for about 1 hour until the meat is tender, stirring periodically so it does not burn in the pan.
Remove the lid and let the sauce cook for another 15-20 minutes until it thickens.
Boil pasta with plenty of salt.
Season the sauce with salt, pepper, oregano and red wine vinegar.
Place the sauce on the plate, make a hole in the middle where you can place the pasta. Grate over the parmesan and enjoy!

Notes

Tips: Bolognese gets better the longer it cooks. Allow at least 2 to 3 hours over low heat. Stir now and then and add a little water or stock if needed.

Storage: The sauce freezes well and keeps in the fridge for 4 days. It always tastes better on day two.

FAQ: Authentic bolognese uses more meat than tomato. White wine, milk and a little grated nutmeg are classic ingredients that add depth.

Nutrition per serving

Calories: 797 kcal
Carbohydrates: 100 g
Protein: 42 g
Fat: 25 g
Saturated fat: 10 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 11 g
Cholesterol: 93 mg
Sodium: 758 mg
Potassium: 1,403 mg
Fiber: 10 g
Sugar: 15 g

Nutrition values are estimates.

Frequently asked questions

What is the difference between bolognese and an ordinary meat sauce?

Authentic bolognese (ragù alla bolognese) contains little tomato, plenty of meat, wine and milk, and is cooked for a long time over a low heat. An ordinary meat sauce is usually a quicker tomato sauce with mince. Bolognese is richer, softer and far more complex in flavour.

Can I use red wine instead of white wine?

The traditional recipe uses white wine, but red wine works well and gives a slightly deeper, more robust flavour. Use a simple, dry wine, never a sweet wine or cooking wine.

Can bolognese sauce be frozen?

Yes, and it is a good idea! The sauce keeps perfectly in the freezer for up to 3 months and for 4 to 5 days in the fridge. Make a double batch and freeze it in single portions for quick weeknight dinners.

What is the secret to a rich bolognese sauce?

The secret is patience. Brown the meat in batches without crowding the pan for maximum caramelisation, deglaze with wine, add tomatoes, then simmer low and slow for at least 2 to 3 hours until the sauce is rich and fully concentrated. Four hours gives the very best result.

What pasta is traditionally served with bolognese in Italy?

Tagliatelle is the traditional pasta for ragù bolognese in Italy, not spaghetti. Tagliatelle holds the thick meat sauce better due to its broader surface area. The city of Bologna has the original recipe officially registered. Spaghetti is the most common choice internationally, and both work.

What type of meat is best for bolognese?

A mixture of beef and pork gives the best flavour and texture. Use minced beef for deep flavour and minced pork for fat and tenderness. Some recipes also include veal or diced pancetta for additional depth of flavour.