Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 180 g Spaghetti; 250 g Ground beef; 1 Onion; 0.5 Carrot; 1 stalk Celery; 2 cloves Garlic; 1 can Whole tomatoes; 1 tbsp Tomato paste; 2 tbsp Olive oil; Parmigiano; 0.5 cup Red wine; 0.25 cup Milk; 1 Bay leaf; Salt & pepper

The world's favorite meat-sauce pasta — a Bologna-style ragu of ground meat and soffritto simmered slowly with tomato, tossed through spaghetti. Time is the secret ingredient.

Ingredients

2servings

Spaghetti · for 2180 g
Ground beef · or half beef half pork250 g
Onion · finely diced1
Carrot · finely diced0.5
Celery · finely diced1 stalk
Garlic · minced2 cloves
Whole tomatoes · 400g, crushed1 can
Tomato paste1 tbsp
Olive oil2 tbsp
Parmigiano · grated, to finish
For flavor
Red wine · optional0.5 cup
Milk · optional, for silkiness0.25 cup
Bay leaf1
Salt & pepper · to taste

Steps

Finely dice the onion, carrot, celery, and garlic (soffritto). Saute in olive oil over low heat until soft.
⏲ 7 min
Add the ground meat and brown over high heat, breaking up the clumps and cooking off the moisture.
⏲ 6 min
Stir in the tomato paste and cook 1 minute, then pour in the red wine and cook off the alcohol.
⏲ 2 min
Add the crushed tomatoes and bay leaf, season with salt and pepper, and reduce to low.
⏲ 2 min
Simmer gently, partly covered, 40-60 minutes; stir in the milk near the end for silkiness. The longer it goes, the deeper the flavor.
⏲ 50 min
Cook the spaghetti al dente, toss it into the ragu with a splash of pasta water, plate, and finish with grated Parmigiano.
⏲ 2 min

Tips & Variations

Variations

Tagliatelle al ragu: The authentic Bolognese way — on wide tagliatelle, not spaghetti.
Lasagne: Layer the same ragu with bechamel and bake.
Vegetarian bolognese: Use lentils or minced mushroom instead of meat.
Quick version: About 30 minutes, no wine or milk.

Tips

Cook the soffritto (onion, carrot, celery) slowly for the base sweetness and depth.
Brown the meat until the moisture cooks off and it colors for richer flavor.
The longer the gentle simmer, the deeper the taste — at least 40 minutes.
A splash of milk softens the tomato's acidity and adds silkiness.
Finish the pasta in the ragu with pasta water so the sauce clings.

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