This is spaghetti bolognese the way most people know and love it. A hearty beef and tomato sauce, simmered until thick and rich, then tossed with spaghetti and finished with grated Parmesan. Simple ingredients, familiar flavor, and delicious.
History
This version is based on the popular European-style bolognese found in home kitchens across the US and UK—not the classic Italian ragù alla bolognese, which is made with milk and typically served with tagliatelle. This is the version most people recognize: beefy, tomato-forward, and served with spaghetti.
Ingredient Notes & Substitutions
- Ground beef (beef mince): Use beef with a fat content between 10–20%. 10% will give you a leaner sauce, while 20% creates a richer, sauce. You can also use a mix of ground beef and pork.
- Tomato purée (not tomato paste): This refers to passata, which is smooth, sieved tomatoes with no added seasoning. It gives the sauce a silky consistency. Don’t confuse it with tomato paste, which is much thicker and more concentrated.
- Dry red or white wine: Red wine gives the sauce a deeper, fuller flavor, while white creates a lighter profile. If you’d rather skip alcohol, you can omit the wine.
- Onion and garlic: These are the aromatic base of the sauce. Dice the onion finely and slice the garlic thin for even cooking and balanced flavor.
- Dried oregano: Adds earthiness and pairs well with the tomato.
- Fresh basil: The leaves are stirred in near the end for a fresh, aromatic finish.
- Spaghetti: This is the classic pasta for this spag bol, linguine, bucatini and spaghettoni work well too. Other shapes that hold the bolognese sauce well are tagliatelle, rigatoni, and pappardelle.
- Olive oil: Use a good quality extra virgin olive oil for the sauce to add more flavor and richness.
- Parmesan: Use a good quality parmesan such as Parmigiano Reggiano or Grana Padano. Freshly grated or pre-grated both work well here.
- Sea salt and black pepper: Season as you go, tasting at the end to adjust.
Chef Tips
- Cook the onions until fully softened – Sauté over medium-low heat until they’re soft and lightly golden. This brings out their sweetness and ensures they blend smoothly into the sauce. If they’re undercooked, you’ll notice the texture in the sauce.
- Brown the meat properly – Let the beef sit undisturbed in the pan to develop color before stirring. Proper browning gives the sauce more depth and richness.
- Deglaze the pan thoroughly – Use the wine to loosen and dissolve the browned bits stuck to the bottom of the pan. These concentrated bits enhance the overall flavor of the sauce.
- Simmer the sauce gently – Keep the heat low and stir occasionally. A slow simmer over time allows the flavors to fully develop.
Storage and Leftovers
Refrigerating: Allow any leftover spaghetti bolognese to cool down to room temperature. Once it’s cooled, transfer it to an airtight container and refrigerate for up to 3 days.
Freezing: For longer storage, you can freeze the Bolognese sauce separately. Simply allow it to cool completely, then transfer it to a freezer-safe container or bag. It will retain its flavor and quality for up to 3 months. Note: It’s better to freeze the sauce separate from the spaghetti, as pasta can become mushy when reheated.
Reheating: When you’re ready to enjoy your leftovers, you can reheat the spaghetti bolognese in the microwave. Be sure to stir it occasionally until it’s heated through. If the dish has been frozen, let it thaw overnight in the refrigerator before reheating.
More Recipes You May Like:
- Italian Sausage Pasta
- Penne all’Arrabbiata
- San Marzano Tomato Sauce
- Lasagna Bolognese
- Spaghetti Carbonara
- American Chop Suey
- Zucchini Casserole with Ground Beef
Classic Spaghetti Bolognese
Equipment
- Large Pot
Ingredients
- 4 tbsp / 2 fl oz extra virgin olive oil
- 1 large onion finely diced
- 3 garlic cloves finely sliced
- 1 lb ground beef (also known as beef mince)
- ⅔ cup / 5 fl oz dry red wine or white wine
- 28 oz tomato purée (also known as passata)
- 1 tsp dried oregano
- fresh basil leaves torn and stalks finely sliced
- 16 oz spaghetti
- sea salt to taste
- black pepper
- Parmesan freshly grated, for serving
Instructions
Sauté the Aromatics:
- In a large sauté pan over a medium-low heat sauté the onions for 6-7 minutes until softened.
- Add the garlic and sauté for 1 minute, until fragrant.
Brown the Meat:
- Increase the heat to medium-high. Add the beef mince and season with salt and pepper.
- Break up the meat with a wooden spoon and stir occasionally until browned.
Deglaze and Simmer:
- Add the wine and use the wooden spoon to deglaze the pan, scraping up any browned bits.
- Once the wine has evaporated, stir in the tomato purée and oregano.
- Bring to a gentle boil, then reduce the heat to low and simmer for at least 1 hour, stirring every 15 to 30 minutes. Add a splash of water if the sauce becomes too thick.
Finish the Sauce and Cook the Pasta:
- When the sauce is nearly ready, stir in the basil and adjust seasoning with salt and pepper.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente, according to package instructions.
- Drain the pasta and stir it into the Bolognese sauce.
Serve:
- Serve hot with a generous sprinkle of freshly grated Parmesan.