Classic Spaghetti Bolognese

Classic Spaghetti Bolognese

There’s a reason Spaghetti Bolognese feels like a warm hug on a plate. The moment the sauce simmers, your kitchen fills with a slow, savory aroma — sweet tomatoes reduced to a glossy depth, caramelized onion and garlic, the meaty richness of browned beef, and a whisper of dried herbs. Each forkful offers comforting textures: al dente spaghetti that resists gently, a sauce that clings and coats, and a sprinkle of Parmesan that melts into a salty, nutty finish. It’s food that feeds more than the body; it feeds memory — family dinners, rainy nights, and the relaxed joy of sharing a simple, honest meal.

This recipe is perfect for weeknight dinners when you want something nourishing without fuss, for weekend gatherings where everyone lingers at the table, and for holiday leftovers that taste even better the next day. It’s reliably cozy, adaptable, and satisfying — the kind of dish you’ll reach for again and again.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 30 minutes (including ~20 minutes simmer)
• Total Time: 45 minutes
• Servings: 4 people
• Difficulty Level: Easy — great for beginner to intermediate home cooks

Nutrition Highlights

Estimated nutrition per serving (1 of 4). Values are approximate and calculated using USDA FoodData Central composition values and standard portion sizes; actual numbers will vary slightly depending on specific brands and substitutions.

• Calories: ~626 kcal
• Protein: ~31 g
• Carbohydrates: ~84 g
• Fat: ~19 g
• Fiber: ~5 g
• Sodium: ~350–500 mg (varies with added salt and Parmesan)

Notes:

• These figures exclude any Parmesan added at the table. A tablespoon (≈5–7 g) of grated Parmesan adds roughly 20–25 kcal and about 1.5–2 g protein.
• For authoritative nutrition guidance and food safety windows, see resources such as the USDA FoodData Central and the CDC’s food safety pages.

Why You’ll Love It

This Spaghetti Bolognese shines because it blends three irresistible virtues:

• Comforting flavor: The slow-simmered tomato and meat base develops deep, rounded flavors that feel indulgent yet wholesome.
• Family-style appeal: It’s a communal dish — one pot of sauce, a bowl of pasta, and everyone can plate to their liking. Perfect for weeknight family dinners and friendly gatherings.
• Versatility and ease: With straightforward ingredients and a short simmer, it’s fast enough for busy nights but also forgiving if you want to build extra depth (a splash of wine, a longer simmer). It suits busy cooks who still want a satisfying, home-cooked meal.

Preparation Guide

Ingredients

• 400 g spaghetti
• 250 g ground beef (80–85% lean recommended)
• 1 can (400 g) ripe tomatoes (crushed or whole, then chopped)
• 1 onion, chopped (about 1 medium)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Grated Parmesan cheese (for serving; optional)

Optional ingredients and substitutions:

• Use ground turkey or chicken for a leaner option.
• Replace half the beef with finely chopped mushrooms or cooked lentils for a lower-fat or partially vegetarian option.
• Add 1/4 cup red wine when browning the beef for extra depth.
• Use gluten-free spaghetti if needed.

Step-by-step instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until softened and fragrant (about 5–7 minutes).
3. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon.
4. Stir in the canned tomatoes, oregano, and basil. Season with salt and pepper.
5. Let the sauce simmer for about 20 minutes to allow the flavors to meld.
6. Serve the sauce over the spaghetti and top with grated Parmesan cheese.

Practical tips:

• Don’t overcrowd the pan when browning the beef; crowding steams instead of browns.
• Taste and adjust seasoning after simmering — flavors deepen with time.
• If the sauce becomes too thick, loosen it with a splash of pasta cooking water (starchy water helps the sauce cling to pasta).
• For an authentic velvet texture, some classic recipes add a splash of milk toward the end of simmering (optional) to tame acidity and enrich the sauce.

Best Pairings

• Classic sides: Garlic bread or crusty Italian bread to soak up sauce.
• Fresh greens: A simple arugula or mixed-leaf salad with lemon vinaigrette cuts the richness.
• Vegetables: Roasted broccoli, sautéed spinach, or a caprese salad.
• Drinks: A medium-bodied red wine (Sangiovese, Chianti) or a bright Italian lager pairs well. For non-alcoholic, sparkling water with lemon refreshes the palate.
• Comfort tweaks: Toss pasta with a knob of butter and a splash of pasta water before ladling sauce for extra silkiness. Serve with a cup of robust coffee or tea afterward if you enjoy a warm finish.

Keeping it Fresh

• Room temperature: Do not leave cooked spaghetti Bolognese at room temperature for more than 2 hours (1 hour if the ambient temperature is above 90°F/32°C) — per FDA guidelines, bacteria grow rapidly outside safe temperature ranges.
• Refrigerator: Store cooled sauce and spaghetti in airtight containers; consume within 3–4 days. To preserve best flavor and safety, refrigerate within two hours of cooking.
• Freezer: Sauce (without cooked pasta) freezes best — store in freezer-safe containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Cooked pasta can be frozen but may become softer on reheating; freeze for up to 1–2 months.

Chef’s Advice

• Browning technique: Get a good sear on the meat. High initial heat and minimal stirring let Maillard flavors develop, lending depth to the sauce.
• Build flavor in layers: Sauté the aromatics (onion, carrot, celery) until well softened and slightly golden before adding meat — this unlocks natural sugars.
• Deglaze for complexity: After browning, deglaze the pan with a splash of wine or a little beef stock to lift fond (the browned bits) into the sauce.
• Low-and-slow vs. quick simmer: A gentle simmer for 20–30 minutes is enough for this home-style version, but if you have time, extending the simmer to 45–60 minutes deepens flavor. Add water or stock if it reduces too much.
• Salt strategically: Season in stages — lightly when sautéing, then adjust at the end after reduction to avoid over-salting.

Creative Twists

1. Lentil “Bolognese” (vegetarian): Replace the ground beef with 200 g cooked green or brown lentils + 150 g finely chopped mushrooms for meatlike texture. Add a splash of soy sauce or miso for savory depth. Serve over spaghetti or zucchini noodles.
2. Gluten-free & lighter: Use 400 g gluten-free spaghetti or brown-rice pasta and swap beef for lean ground turkey. Add extra vegetables (bell pepper, zucchini) to bulk up fiber and vitamins.
3. Rich & smoky: Add 50 g pancetta or smoked bacon at the start with the aromatics for smoky depth. Finish with a splash of balsamic vinegar and a knob of butter for luxury.
4. Spicy arrabbiata hybrid: Stir in a pinch (or 1/2 tsp) red pepper flakes when adding the tomatoes for a kick. Garnish with fresh basil and chili flakes.

Recipe Q&A

Q: Can I make this ahead of time?
A: Yes — the sauce stores well. Make the sauce up to 3 days ahead and reheat gently; the flavors often improve overnight in the fridge.

Q: My sauce tastes flat — how can I fix it?
A: Brighten with a small splash of red wine or a teaspoon of balsamic vinegar or lemon juice. Finish with a pat of butter or a touch of milk/cream to round flavors.

Q: What’s the best pasta-to-sauce ratio?
A: Aim for enough sauce to coat each strand — roughly 100 g dry pasta per person is standard. For this recipe, 400 g serves 4 comfortably.

Q: Can I use ground pork or sausage instead of beef?
A: Absolutely. Ground pork or Italian sausage adds richer flavor; reduce added salt if sausage is seasoned.

Q: How do I reheat leftovers without drying them out?
A: Reheat gently on the stove with a splash of water or broth, or microwave in short bursts, stirring and adding a splash of liquid to restore moisture.

Conclusion

If you’re looking for a dependable, crowd-pleasing dinner that’s both comforting and adaptable, this Classic Spaghetti Bolognese is a winner — easy to make, full of flavor, and ideal for sharing. For versions that explore tradition or alternative techniques, check out this excellent Traditional Spaghetti Bolognese — Vikalinka and the detailed home-cook approach at Spaghetti Bolognese — RecipeTin Eats. Try the recipe, make it yours with one of the creative twists, and share your results — I’d love to hear how your meal turned out.

Classic Spaghetti Bolognese

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• Author: ollierecipegmail-com
• Total Time: 45
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and versatile spaghetti dish featuring a rich meat sauce, perfect for family dinners and gatherings.

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Ingredients

Scale 1x2x3x

• 400 g spaghetti
• 250 g ground beef (80–85% lean)
• 1 can (400 g) ripe tomatoes (crushed or whole, then chopped)
• 1 onion, chopped (about 1 medium)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Grated Parmesan cheese (for serving; optional)

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Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until softened and fragrant (about 5–7 minutes).
3. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon.
4. Stir in the canned tomatoes, oregano, and basil. Season with salt and pepper.
5. Let the sauce simmer for about 20 minutes to allow the flavors to meld.
6. Serve the sauce over the spaghetti and top with grated Parmesan cheese.

Notes

Taste and adjust seasoning after simmering. If the sauce becomes too thick, loosen it with a splash of pasta cooking water.

• Prep Time: 15
• Cook Time: 30
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 626
• Sugar: 6g
• Sodium: 475mg
• Fat: 19g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 84g
• Fiber: 5g
• Protein: 31g
• Cholesterol: 80mg