Description
A classic Italian Spaghetti Bolognese recipe featuring a rich, slow-simmered meat sauce made with ground beef, tomatoes, red wine, and aromatic herbs. Perfectly paired with spaghetti and topped with Parmesan cheese for a comforting and flavorful meal.
Ingredients
Scale
Sauce Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (brown, yellow, or white)
- 1 lb / 500g beef mince (ground beef) or half pork, half beef
- 1/2 cup (125 ml) dry red wine (or substitute with water or beef broth/stock)
- 2 beef bouillon cubes, crumbled (or granulated beef bouillon)
- 800g / 28 oz can crushed tomato (or tomato passata)
- 2 tbsp tomato paste
- 2 tsp white sugar (if needed)
- 2 tsp Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
- 3/4 tsp kosher salt (cooking salt)
- 1/2 tsp black pepper
Pasta & Garnish
- 400 g / 13 oz dried spaghetti
- Parmesan cheese, for garnish
- Finely chopped parsley (optional)
Instructions
- Sauté: Heat olive oil in a large pot or deep skillet over medium-high heat. Add minced garlic and finely chopped onion, cooking for about 3 minutes until they are lightly golden and softened.
- Cook beef: Increase the heat to high and add the ground beef (or half pork and half beef). Cook, breaking the meat apart with a spoon, until browned evenly.
- Reduce wine: Pour in the red wine and bring to a simmer. Cook for 1 minute, scraping the bottom of the pot to prevent sticking and to evaporate the alcohol smell.
- Simmer: Add crushed tomatoes, tomato paste, crumbled beef bouillon cubes, sugar (if using), Worcestershire sauce, bay leaves, thyme, salt, and pepper. Stir well, bring to a simmer, then reduce heat to medium to allow gentle bubbling. Cook uncovered for 20 to 30 minutes, stirring occasionally. Add water if the sauce becomes too thick.
- Slow simmer option: For deeper flavor, add 3/4 cup water, cover with lid, and simmer on very low heat for 2 to 2.5 hours, stirring every 30 minutes. Then uncover and simmer for an additional 20 minutes to thicken the sauce.
- Taste and adjust: Taste the sauce and add more salt if desired.
- Cook pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions minus 1 minute to keep it slightly firm.
- Reserve pasta water and drain: Scoop out about 1 cup (240 ml) of the pasta cooking water and set aside, then drain the spaghetti.
- Toss pasta and sauce: Return the sauce to medium heat, add the drained spaghetti along with about 1/2 cup (125 ml) of the reserved pasta water. Toss gently for 1.5 to 2 minutes until the pasta is well coated, the sauce thickens, and spaghetti takes on a rich reddish color.
- Serve and garnish: Divide the pasta and sauce among serving bowls. Garnish with freshly grated Parmesan cheese and optional chopped parsley before serving.
Notes
- You can substitute half the beef mince with pork for a different flavor profile.
- If you don’t have red wine, water or beef broth/stock works as substitutes.
- White sugar is optional and helps balance acidity if the tomatoes are too tart.
- Tossing the pasta with the sauce and reserved water helps the flavors meld and creates a creamier texture.
- Slow simmering the sauce for hours greatly improves depth of flavor and tenderness.
- For slow cooker adaptation, simmer the sauce on low for 6-8 hours and thicken uncovered before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (or 2.5 hours slow simmer option)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti Bolognese, Italian pasta, beef mince sauce, red wine sauce, slow simmered Bolognese, classic Italian recipe
