Spaghetti with Best Ever Bolognese Sauce
Get ready to savor the ultimate comfort food with this recipe for Spaghetti with Best Ever Bolognese Sauce—a rich, hearty dish that’s perfect for weeknight dinners or special occasions. This classic Italian-inspired recipe combines the savory flavors of ground beef and pork with the sweetness of finely diced carrots, onions, and celery, all simmered to perfection in a luxurious tomato, milk, and white wine base. Slow cooking is the secret to its depth of flavor, while a touch of oregano and a bay leaf lend aromatic warmth. Tossed with al dente spaghetti and finished with freshly grated Parmesan, this dish is a true crowd-pleaser. Garnish with optional fresh parsley for an elevated touch, and enjoy a restaurant-quality meal from the comfort of your own kitchen. With simple ingredients and a cook time that builds flavor with every simmer, this recipe will become your go-to for the best bolognese! Perfect for searches like “authentic bolognese recipe,” “traditional Italian spaghetti sauce,” or “best spaghetti bolognese.”
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 cup Whole milk
- 1 cup Dry white wine
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 whole Bay leaf
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 pound Spaghetti
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 6–8 minutes until softened and fragrant.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8–10 minutes.
Stir in the milk and simmer gently until mostly evaporated, about 5 minutes.
Pour in the white wine and cook until mostly evaporated, another 5 minutes.
Add the crushed tomatoes, tomato paste, bay leaf, and dried oregano. Stir well to combine.
Season with salt and pepper, then reduce the heat to low. Cover partially and let the sauce simmer gently for 90 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.
Once the sauce is finished, remove the bay leaf and adjust seasoning if needed. Toss the cooked spaghetti with the sauce, adding a splash of reserved pasta water if the sauce needs loosening.
Serve the spaghetti in bowls, topped with grated Parmesan cheese and optional fresh parsley for garnish.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
