Traditional Spaghetti Bolognese
Transport your taste buds straight to Italy with this comforting Traditional Spaghetti Bolognese recipe, a timeless classic brimming with rich flavors and hearty textures. This slow-simmered sauce features a balanced medley of ground beef and pork, vegetables like onion, carrot, and celery, and aromatic herbs such as oregano and basil. Enhanced with a splash of dry red wine and slow-cooked crushed tomatoes, this Bolognese achieves an irresistibly deep flavor brought together with a touch of beef stock. Served atop perfectly al dente spaghetti and topped with freshly grated Parmesan cheese, it's the ultimate crowd-pleaser for cozy family dinners or special occasions. Ready in just over 2 hours, this recipe is worth every minute of care and patience. Complete your Italian culinary experience by garnishing with fresh parsley and pairing with your favorite glass of wine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 1 medium, finely diced carrot
- 1 medium, finely diced celery stalk
- 3 minced garlic cloves
- 500 grams ground beef
- 250 grams ground pork
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 800 grams canned crushed tomatoes
- 1 cup beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 400 grams spaghetti
- as needed for garnish, freshly grated Parmesan cheese
- optional, chopped for garnish fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for 7-8 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned, about 10 minutes.
Pour in the red wine and cook for 3-4 minutes, allowing most of the alcohol to evaporate.
Stir in the tomato paste, crushed tomatoes, and beef stock.
Add dried oregano, dried basil, bay leaf, salt, and black pepper. Stir to combine.
Lower the heat to a gentle simmer, cover partially with a lid, and let the sauce cook for 90 minutes, stirring occasionally.
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
Check the seasoning of the Bolognese sauce and adjust with more salt and pepper if needed. Remove the bay leaf.
Toss the cooked spaghetti with a ladleful of the sauce to coat it lightly, or serve the pasta with the sauce ladled on top.
Garnish with freshly grated Parmesan cheese and chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1172 mg | 25% | |
*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.
