Name: Classic Spaghetti Bolognese
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 2 tbsp Olive oil; 1.1 lb Ground beef (80/20); 1 large Yellow onion, finely diced; 2 medium Carrots, finely diced; 2 stalks Celery stalks, finely diced; 3 cloves Garlic cloves, minced; 2 tbsp Tomato paste; 0.5 cup Dry red wine; 28 oz Canned crushed tomatoes; 1 cup Beef stock; 1 tsp Dried oregano; 1 tsp Dried basil; 14 oz Spaghetti pasta; 0.5 cup Grated Parmesan cheese

"Savor the deep, rich flavors of a traditional Italian ragu served over perfectly al dente pasta. This slow-simmered Bolognese sauce combines tender ground beef, aromatic vegetables, and sweet tomatoes for the ultimate comfort meal."

Ingredients

Qty	Item
2 tbsp 30 ml	Olive oil
1.1 lb 500 g	Ground beef (80/20)
1 large 150 g	Yellow onion, finely diced
2 medium 120 g	Carrots, finely diced
2 stalks 80 g	Celery stalks, finely diced
3 cloves 9 g	Garlic cloves, minced
2 tbsp 32 g	Tomato paste
0.5 cup 120 ml	Dry red wine
28 oz 800 g	Canned crushed tomatoes
1 cup 240 ml	Beef stock
1 tsp 2 g	Dried oregano
1 tsp 2 g	Dried basil
14 oz 400 g	Spaghetti pasta
0.5 cup 50 g	Grated Parmesan cheese

How to Make Classic Spaghetti Bolognese

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly and smells fragrant.

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.

Pour in the crushed tomatoes and beef stock. Add the dried oregano and basil. Season with salt and pepper to taste.

Reduce the heat to low and cover. Simmer the sauce for at least 60-90 minutes, stirring occasionally, until thick and rich.

In the last 15 minutes of simmering, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.

Drain the pasta and toss with the Bolognese sauce. Serve immediately topped with freshly grated Parmesan cheese.

·
For a richer sauce, add a splash of whole milk 30 minutes before the end of cooking to tenderize the meat.
·
Always save about half a cup of pasta water to adjust the consistency of the sauce when mixing.
·
The longer you simmer the sauce, the more depth of flavor it will have. If it gets too thick, add a little more stock.
·
Use a mix of ground beef and pork (50/50) for a more traditional and flavorful profile.

Frequently Asked Questions

Can I freeze Bolognese sauce?

Yes, this sauce freezes beautifully for up to 3 months. Let it cool completely before storing in airtight containers.

What is the best wine for Bolognese?

A dry red wine like Chianti, Merlot, or Cabernet Sauvignon works best to enhance the savory notes of the beef.

Can I make this in a slow cooker?

Absolutely. After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

How do I make it vegetarian?

Replace the ground beef with finely chopped mushrooms or brown lentils, and use vegetable stock instead of beef stock.

Video Tutorials

Gordon Ramsay’s Bolognese Recipe For The Best Sauce You’ll Ever Make | Gordon Ramsay: Cookalong Live

Quick and Easy Spaghetti Bolognese - Family Favourite!

Authentic Spaghetti Bolognese recipe

Step-by-Step Visual Guide

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