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A steaming bowl of classic spaghetti Bolognese topped with fresh basil.

Best way to grow your perfect Spaghetti Bolognese

This classic Spaghetti Bolognese recipe results in a rich, flavorful meat sauce served over al dente spaghetti, perfect for a comforting and satisfying meal. The long simmering time allows the flavors to deepen, creating a truly perfect Bolognese.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Bolognese Sauce:
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 2 cloves garlic minced
  • 500 g beef mince
  • 150 ml red wine (optional)
  • 2 x 400g cans chopped tomatoes
  • 150 ml beef stock
  • 2 tbsp tomato puree
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
For the Spaghetti:
  • 400 g spaghetti
To Serve:
  • Freshly grated Parmesan cheese
  • Fresh basil leaves chopped

Equipment

  • Large pot
  • Dutch oven
  • Wooden spoon
  • Sharp knife

Method
 

Prepare the ingredients
  1. Finely chop the onion, carrots, and celery, then mince the garlic.
Cook the aromatics and beef
  1. Heat olive oil in a large pot, then add chopped onion, carrots, and celery and cook until softened.
  2. Add minced garlic and cook until fragrant, then brown the beef mince and drain excess fat.
Simmer the sauce
  1. Deglaze with red wine if using, then stir in chopped tomatoes, beef stock, tomato puree, oregano, and bay leaf, seasoning with salt and pepper.
  2. Bring to a simmer, then reduce heat, cover, and cook for at least 1-2 hours, stirring occasionally.
Cook and serve the spaghetti
  1. About 15 minutes before the sauce is ready, boil salted water and cook spaghetti until al dente.
  2. Drain spaghetti and toss with Bolognese sauce, or serve separately, then garnish with Parmesan and fresh basil.

Notes

For an even richer sauce, add a splash of milk or cream towards the end of cooking. This Bolognese sauce tastes even better the next day, so consider making a big batch! If you don't have red wine, you can omit it or use an equal amount of beef stock with a splash of balsamic vinegar.