Classic Spaghetti Bolognese

There are pastas… and then there is Spaghetti Bolognese.

This is not a quick marinara you toss together in 20 minutes. This is the kind of sauce that slowly simmers, filling your whole house with the deep, savory aroma of meat, tomatoes, and wine. It’s rich, hearty, and built in layers.

We’re talking pancetta rendering down first, then that classic trio of onion, carrot, and celery softening into something sweet and aromatic. A mix of beef and pork gives it depth and body. Tomato paste caramelizes. Wine reduces. And then everything gently bubbles away for hours until it becomes thick, silky, and completely irresistible.

Yes, traditionally in Italy this is known as Ragù alla Bolognese and is often served with tagliatelle. But in my kitchen, and probably yours too, spaghetti is king. And honestly? Twirling those strands through that rich, meaty sauce is pure comfort.

Like Lamb Ragu and Sunday Gravy, this is a slow cooked sauce that’s perfect for family dinners and special occasions.

What Is Spaghetti Bolognese?

Spaghetti Bolognese is the globally loved pasta dish built around a slow simmered meat sauce that traces its roots back to Bologna in northern Italy. The original sauce is called Ragù alla Bolognese, and it dates back to at least the 18th century.

One thing that surprises many people is how restrained authentic Bolognese actually is. It is not packed with herbs like oregano or big handfuls of basil. In fact, traditional recipes often use little to no herbs at all. The flavor is built from finely diced soffritto, pancetta, beef and pork, wine, and a small amount of tomato. Occasionally you might find a subtle bay leaf or even a tiny pinch of nutmeg, especially when milk is added, but herbs are never the focus.

In Bologna, this ragù is traditionally served with fresh egg pasta like tagliatelle, whose wide ribbons cradle the thick sauce beautifully. Spaghetti is not the classic pairing in Italy, but outside the country, spaghetti became the popular partner, and the name “Spaghetti Bolognese” stuck.

What defines true Bolognese is patience. The long, gentle simmer allows the meat to become tender and the flavors to meld into something deep and cohesive. The addition of milk toward the end softens the tomatoes and gives the sauce its signature velvety finish.

Ingredients Needed

You can find exact ingredient amounts in the recipe card at the end of the post. Here are the things you will need:

• Pancetta – Adds savory depth and richness right from the start. If your local grocery store doesn’t carry it, you can use salt pork, pork belly, or thick cut bacon in a pinch.
• Carrots, celery, and onion – This classic trio, known as Soffritto in Italy, forms the aromatic base. Finely dice them so they melt into the sauce.
• Garlic – Just enough to enhance without overpowering.
• Ground beef and ground pork – The combination creates a balanced, full-bodied flavor. I like this combo, but you can use one or the other, or even add ground lamb into the mixture.
• Tomato paste – Concentrated tomato flavor that deepens the sauce.
• Dry white wine – Deglazes the pan and adds another layer of flavor. You’ll have some left, so go with a variety you like to drink.
• San Marzano tomatoes – Hand-crushed for the best texture and sweetness. It may be tempting to grab a cheaper can of tomatoes, but trust me, San Marzano are worth the extra dollar or two.
• Beef broth – Builds savory backbone.
• Milk – Added toward the end to mellow and round out the sauce.
• Salt – Adjust to taste as the sauce develops.
• Spaghetti – The classic, twirl-worthy pasta for serving.

Follow me on YouTube!

Check out my brand new YouTube channel. New videos every week!

youtube

How To Make Spaghetti Bolognese

This sauce is all about building flavor in stages and letting time do the work.

1. Brown pancetta: Start by rendering the pancetta in a large Dutch oven until it releases its fat and lightly crisps. That rendered fat becomes the base of the sauce. Remove the pancetta but keep all those drippings in the pot.

2. Sauté aromatic veggies: Add the finely diced onion, carrot, and celery and cook them gently until soft and fragrant. You want them tender and slightly sweet, not browned. This classic soffritto is what gives Bolognese its depth.

3. Brown ground meats: Next, add the ground beef, ground pork, and garlic. Break the meat into small pieces and let it brown properly. Don’t rush this step. Browning adds richness and body.

4. Build the sauce: Stir in the tomato paste and let it cook briefly to concentrate its flavor. Deglaze with white wine, scraping up any bits from the bottom of the pot. Once the wine reduces slightly, add the crushed tomatoes, beef broth, and the reserved pancetta.

5. Simmer: Now the key step: a long, gentle simmer. Let the sauce cook uncovered for a couple of hours. It should thicken slowly and develop a deep, cohesive flavor. Toward the end of cooking, stir in the milk. This softens the tomatoes and creates a smoother finish.

6. Boil pasta: While the sauce finishes, cook the spaghetti in well salted water until al dente, then drain.

7. Serve: Serve the pasta topped generously with the rich Bolognese sauce.

It’s simple technique, layered properly, that turns basic ingredients into something truly satisfying.

Alpana’s Tips

• Finely dice the soffritto: The onion, carrot, and celery should be very small and uniform. The goal is for them to melt into the sauce, not stand out as chunky vegetables.
• Cook the soffritto low and slow: This step sets the tone for the entire sauce. Keep the heat at medium to medium low and let the onion, carrot, and celery soften gently for a full 8 to 10 minutes. You’re not trying to brown them. You’re drawing out their natural sweetness. They should become soft, aromatic, and slightly translucent.
• Be patient with browning: When you add the meat, let it actually brown before stirring constantly. Those caramelized bits build deep flavor. If the meat releases too much liquid, give it time to cook off before moving to the next step.
• Cook the tomato paste properly: Don’t just stir it in and move on. Let it cook for a few minutes until it darkens slightly. This removes the raw taste and intensifies the richness.
• Simmer gently, not aggressively: You want a low, steady bubble. Too much heat will reduce the sauce too quickly and can make the meat tough. Slow and steady is what gives you that tender texture.
• Add milk at the right time: Stir it in during the last stretch of cooking. It softens the acidity of the tomatoes and rounds out the sauce beautifully without making it taste creamy.
• Salt at the end: Because the sauce reduces over time, seasoning early can lead to oversalting. Taste and adjust once it has thickened properly.

Leftovers and Storing

This sauce is even better the next day, so much so that I often make it a day in advance. Store it in an airtight container in the refrigerator for up to 4 days.

It also freezes beautifully for up to 3 months. I love making a double batch and freezing portions for easy weeknight dinners.

Reheat gently on the stove, adding a splash of water or broth if needed.

Spaghetti Bolognese is hearty, satisfying, and built on simple ingredients treated with patience. It’s perfect for family dinners or cozy weekends.

One big pot. A slow simmer. And a plate of pasta that never disappoints. 

Spaghetti Bolognese, on our Gypsy Plate… enjoy!

More great spaghetti recipes:
Weeknight Meat Spaghetti
Makaronia Mi Kima (Greek Spaghetti)
Spaghetti with Pesto Sauce
Spaghetti Puttanesca
Filipino Spaghetti
Tiktok Spaghetti
Espagueti Verde
Spaghetti & Meatballs

Classic Spaghetti Bolognese

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Spaghetti Bolognese is a rich, slow-simmered meat sauce with pancetta, beef, pork, wine, and tomatoes. Hearty, classic comfort food built in layers and perfect for Sunday dinner.

Print

Ingredients

• 4oz diced pancetta
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 small onion, finely diced
• 5 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 6 tablespoons tomato paste
• 1 cup dry white wine
• 1 28oz can San Marzano tomatoes, hand crushed in a bowl
• 1 cup beef broth
• 1 cup milk
• salt, to taste
• 16oz spaghetti

Instructions

1. In a large pot (we use a 7qt dutch oven), cook the pancetta until it begins to crisp up. Remove to a plate.
2. Over medium heat, add diced onion, celery and carrots to the remaining pancetta grease. Cook 10 minutes, stirring frequently, until it becomes soft and aromatic.
3. Add in the meat and garlic. Cook till it is browned, breaking it up into small pieces as you go along. Stir in tomato paste and cook for a couple of minutes.
4. Next add in the wine and deglaze the pan. Simmer for about 5 minutes. Add in the tomatoes, beef broth and cooked pancetta.
5. Simmer uncovered for 2-3 hours, adding the milk in the last 45 minutes to one hour of cooking time. Taste and adjust for salt.
6. When sauce has about 20 minutes left to cook, bring a large pot of salted water to a boil. Cook spaghetti according to package directions to desired doneness.
7. Serve pasta topped with bolognese sauce.
   

Notes

• Finely dice the soffritto: The onion, carrot, and celery should be very small and uniform. The goal is for them to melt into the sauce, not stand out as chunky vegetables.
• Cook the soffritto low and slow: This step sets the tone for the entire sauce. Keep the heat at medium to medium low and let the onion, carrot, and celery soften gently for a full 8 to 10 minutes. You’re not trying to brown them. You’re drawing out their natural sweetness. They should become soft, aromatic, and slightly translucent.
• Be patient with browning: When you add the meat, let it actually brown before stirring constantly. Those caramelized bits build deep flavor. If the meat releases too much liquid, give it time to cook off before moving to the next step.
• Cook the tomato paste properly: Don’t just stir it in and move on. Let it cook for a few minutes until it darkens slightly. This removes the raw taste and intensifies the richness.
• Simmer gently, not aggressively: You want a low, steady bubble. Too much heat will reduce the sauce too quickly and can make the meat tough. Slow and steady is what gives you that tender texture.
• Add milk at the right time: Stir it in during the last stretch of cooking. It softens the acidity of the tomatoes and rounds out the sauce beautifully without making it taste creamy.
• Salt at the end: Because the sauce reduces over time, seasoning early can lead to over salting. Taste and adjust once it has thickened properly.
• Leftovers: This sauce is even better the next day, so much so that I often make it a day in advance. Store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 552Total Fat 30gSaturated Fat 11gUnsaturated Fat 19gCholesterol 116mgSodium 258mgCarbohydrates 25gFiber 2gSugar 4gProtein 37g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.