Description
A classic Italian Spaghetti Bolognese recipe featuring a rich and savory meat sauce simmered slowly with vegetables, red wine, and tomato, served over perfectly cooked spaghetti for a satisfying family meal.
Ingredients
Scale
Sauce
- 2 Tablespoons olive oil
- 1 medium carrot (finely diced)
- 1 celery stalk (finely diced)
- 1 medium onion (finely diced)
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup red wine
- 2 Tablespoons tomato paste
- 1 1/2 cups tomato sauce
- ½ cup whole milk
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
For Serving
- 16 ounces spaghetti
Instructions
- Sauté Vegetables: Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely diced carrot, celery, and onion, cooking until softened and fragrant, about 5 minutes.
- Brown Meat: Add the ground beef and ground pork to the pan, breaking up the meat with a wooden spoon. Cook until browned evenly and no pink remains, about 7-10 minutes.
- Deglaze with Wine: Pour in the red wine, stirring to scrape up any browned bits from the pan bottom. Simmer for 2-3 minutes until the wine reduces slightly and cooks off the alcohol.
- Add Tomato Paste and Sauce: Stir in the tomato paste thoroughly to coat the meat and vegetables, then pour in the tomato sauce, mixing well to combine all ingredients.
- Add Milk and Seasonings: Stir in the whole milk, bay leaves, salt, and black pepper. Reduce the heat to low to maintain a gentle simmer.
- Simmer Sauce: Partially cover the pan and cook the sauce over low heat for 1 1/2 to 2 hours, stirring occasionally to prevent sticking. Adjust seasoning with more salt or pepper as needed.
- Cook Spaghetti: While the sauce simmers, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Serve: Remove bay leaves from the sauce. Plate the cooked spaghetti and top generously with the Bolognese sauce. Serve hot and enjoy this hearty Italian classic.
Notes
- For a deeper flavor, use a dry red wine such as Chianti or Merlot.
- Simmering the sauce gently for a longer period develops richer taste and tender texture.
- Use whole milk for creaminess, but you can substitute with half-and-half if preferred.
- Make sure to break up the meat well while browning to avoid large clumps.
- This sauce can be made in advance and tastes even better the next day.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
