Make the ultimate Spaghetti Bolognese with this easy recipe! Featuring a rich, hearty meat sauce made with ground beef, Italian sausage, red wine, and fresh herbs, this classic dish is perfect for family dinners or special occasions. Paired with perfectly cooked spaghetti and topped with Parmesan cheese, this authentic Bolognese sauce delivers incredible flavor. Learn tips for the best spaghetti, substitutions for dietary preferences, and serving ideas to complete your meal. Whether you’re cooking for a cozy night in or meal prepping for the week, this spaghetti Bolognese recipe is a must-try!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 garlic cloves, minced
- ½ pound ground beef (80% lean)
- Salt and pepper, to taste
- ½ pound ground Italian sausage (sweet, mild, or hot)
- 1 cup red wine (see Note 1)
- 18 oz crushed tomatoes (see Note 2)
- 1 teaspoon fresh rosemary (or ¼ teaspoon dried)
- 1 teaspoon fresh sage (or ¼ teaspoon dried)
- 12 oz. spaghetti (about ¾ of a 1 lb. box)
- Fresh parsley, for garnish
- Parmesan cheese, for garnish
Instructions
- Prepare the Base: Heat olive oil in a large saucepan over medium heat. Add the diced onions, carrots, and celery. Cook until softened, about 5 minutes.
- Cook the Meat: Season the ground beef with ¼ to ½ teaspoon salt. Add it to the pan along with the ground Italian sausage. Cook and crumble the meat until browned and cooked through, about 7-10 minutes. Stir in the minced garlic during the last minute.
- Deglaze the Pan: Pour in the red wine and use a silicone spatula to scrape up any browned bits from the bottom of the pan. This adds depth to the flavor.
- Simmer the Sauce: Stir in the crushed tomatoes, rosemary, sage, and additional salt and pepper to taste. Reduce the heat to low and let the sauce simmer for 1 hour, partially covered, stirring occasionally.
- Cook the Spaghetti: While the sauce simmers, cook the spaghetti according to the package instructions. Drain well.
- Combine and Serve: Use kitchen tongs to toss the cooked spaghetti into the saucepan with the Bolognese sauce. Mix until well coated.
- Garnish and Enjoy: Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Why You’ll Love This Recipe
- Rich and Authentic Flavor: The slow-simmered sauce infused with red wine, fresh herbs, and savory meats creates a classic, restaurant-quality dish.
- Versatile: Customize the flavor profile with different sausages or herbs to suit your taste.
- Family-Friendly: Perfect for cozy dinners or special occasions.
Tips
- Wine Choice: Use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor. If avoiding alcohol, substitute with beef broth or grape juice.
- Cut Evenly: Dice the vegetables evenly for a consistent texture in the sauce.
- Pasta Water: Reserve ½ cup of pasta water before draining to adjust the sauce consistency if needed.
Variations and Substitutions
- Vegetarian: Replace the beef and sausage with plant-based ground meat or lentils.
- Herb Swap: Use thyme or oregano in place of rosemary and sage.
- Spaghetti Alternatives: Try this sauce with fettuccine, rigatoni, or even zucchini noodles for a low-carb option.
- Cheese Options: Swap Parmesan for Pecorino Romano or your favorite grated cheese.
FAQs
Q: Can I make this sauce ahead of time?
A: Yes! Bolognese sauce tastes even better the next day. Store it in the refrigerator for up to 3 days or freeze for up to 3 months.
Q: Can I use ground turkey instead of beef?
A: Absolutely. Ground turkey is a leaner alternative and works well in this recipe.
Q: How do I prevent the sauce from sticking to the pot?
A: Stir occasionally and keep the heat low during the simmering process. Deglazing with wine also helps.
Serving Suggestions
- Pair this spaghetti Bolognese with a crisp green salad and garlic bread for a complete meal.
- Add a side of roasted vegetables like zucchini or asparagus for added nutrition.
- Serve with a glass of the same red wine used in the recipe to enhance the flavors.
Spaghetti Bolognese Recipe
5
servings10
minutes1
hourIngredients
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
2 garlic cloves, minced
½ pound ground beef (80% lean)
Salt and pepper, to taste
½ pound ground Italian sausage (sweet, mild, or hot)
1 cup red wine (see Note 1)
18 oz crushed tomatoes (see Note 2)
1 teaspoon fresh rosemary (or ¼ teaspoon dried)
1 teaspoon fresh sage (or ¼ teaspoon dried)
12 oz. spaghetti (about ¾ of a 1 lb. box)
Fresh parsley, for garnish
Parmesan cheese, for garnish
Directions
- Prepare the Base: Heat olive oil in a large saucepan over medium heat. Add the diced onions, carrots, and celery. Cook until softened, about 5 minutes.
- Cook the Meat: Season the ground beef with ¼ to ½ teaspoon salt. Add it to the pan along with the ground Italian sausage. Cook and crumble the meat until browned and cooked through, about 7-10 minutes. Stir in the minced garlic during the last minute.
- Deglaze the Pan: Pour in the red wine and use a silicone spatula to scrape up any browned bits from the bottom of the pan. This adds depth to the flavor.
- Simmer the Sauce: Stir in the crushed tomatoes, rosemary, sage, and additional salt and pepper to taste. Reduce the heat to low and let the sauce simmer for 1 hour, partially covered, stirring occasionally.
- Cook the Spaghetti: While the sauce simmers, cook the spaghetti according to the package instructions. Drain well.
- Combine and Serve: Use kitchen tongs to toss the cooked spaghetti into the saucepan with the Bolognese sauce. Mix until well coated.
- Garnish and Enjoy: Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
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