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traditional spaghetti bolognese recipe
- Total Time: 167 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This spaghetti bolognese recipe is a rich, slow-simmered sauce that transforms simple ingredients into a comforting masterpiece, perfect for hearty family dinners and special gatherings. It is a timeless classic that satisfies everyone.
Ingredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1.3 pounds lean ground beef
- 1 large onion (about 200 g), finely diced
- 2 carrots (about 150 g), finely diced
- 2 celery stalks (about 100 g), finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 cup unsalted beef broth
- 0.5 cup whole milk
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon fine sea salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper, plus more to taste
- 14 ounces spaghetti
- 0.5 ounce fresh basil leaves, finely chopped, plus extra for garnish
- 0.35 ounce fresh parsley leaves, finely chopped, plus extra for garnish
- Microbial rennet Parmesan cheese, for serving, freshly grated
Instructions
- Prep Soffritto: Finely dice the onion, carrots, and celery; mince the garlic. This focused chopping usually takes about 5-7 minutes.
- Brown the Meat: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned and no pink remains (about 8-10 minutes). Drain any excess fat and set the beef aside.
- Saute Soffritto: Reduce heat to medium. Add the diced onion, carrots, and celery to the same pot. Saute, stirring occasionally, until the vegetables have softened and the onion is translucent (about 8-10 minutes). Then, add the minced garlic and tomato paste; cook, stirring constantly, for 2 minutes until fragrant.
- Build the Sauce: Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, milk, dried oregano, bay leaf, 1 teaspoon salt, and 0.5 teaspoon black pepper. Ensure everything is well combined.
- Simmer to Perfection: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially and cook for at least 2-3 hours (or up to 4+ hours), stirring occasionally. The sauce will thicken, darken, and develop a rich aroma.
- Cook Pasta and Serve: About 20 minutes before the bolognese is ready, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Remove the bay leaf from the sauce before serving. Drain the spaghetti, divide it among bowls, and spoon a generous amount of sauce over it. Garnish with fresh chopped basil, parsley, Parmesan cheese, and a drizzle of olive oil. Serve immediately.
Notes
For meal prep, consider making a double batch. Using good quality canned tomatoes makes a significant difference. Pre-chopped soffritto mixes (onion, carrots, celery) can streamline cooking prep time. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for longer storage.
- Prep Time: 7 minutes
- Cook Time: 160 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg