This Spaghetti Bolognese has an ultra flavorful meat sauce that’s easy to make! Even kids and picky eaters will love this classic Italian meat sauce.

A white bowl filled with spaghetti bolognese with a fork at the top twisting the spaghetti.

Spaghetti Bolognese

There are no words to describe how much my family loves this slow cooked meat sauce. Serve it up with a tall glass of milk and some garlic bread with cheese and you’ve got an award winning meal packed with protein and the best Italian flavors.

Meat to Sauce Ratio

Traditional Spaghetti Bolognese recipes are made with very little marinara. The authentic version is mostly made of meat.

Me? I like a little bit more sauce in my pasta, so feel free to use a 28 oz. can instead of the 18 ounces noted in the recipe. You can always start with 18 ounces and add more as you see fit! 

How to Make it

Soften the vegetables and brown the meat.

Side by side image of pot making bolognese sauce with diced vegetables and then with meat added.

Add red wine, crushed tomatoes, and seasonings. Simmer for an hour and stir occasionally.

Process of making bolognese sauce with crushed tomatoes being added and stirred in with a wooden spoon.

Stir in cooked spaghetti. Top with grated Parmesan and serve!

A skillet filled with bolognese sauce with spaghetti being added to it.

Bolognese Sauce vs. Spaghetti Sauce

Traditional bolognese sauce is primarily comprised of meat (ground beef), with just a bit of tomato sauce. Spaghetti sauce is mostly made of tomato or marinara sauce and can be completely meat free.

 Red Wine Substitutes

  • Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto.
  • Non-Alcoholic Options:

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This sauce freezes really well. 

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A white bowl filled with spaghetti Bolognese with a fork in the background.

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Spaghetti Bolognese

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
5 from 14 ratings
Servings: 5
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Traditional spaghetti Bolognese is easy to make has a perfect balance of flavors. You'll love this classic Italian meat sauce!

Ingredients

  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 2 garlic cloves, minced
  • ½ pound ground beef, 80% lean
  • Salt/Pepper
  • ½ pound ground Italian sausage, sweet, mild, or hot
  • 1 cup red wine, see note 1
  • 18 oz crushed tomatoes, see note 2
  • 1 teaspoon fresh rosemary, or 1/4 tsp dry
  • 1 teaspoon fresh sage, or 1/4 tsp dry
  • Salt/Pepper, to taste
  • 12 oz. spaghetti, (3/4 of a 1 lb. box.)
  • Fresh parsley, to garnish
  • Parmesan cheese, to garnish

Instructions

  • Heat the olive oil over medium heat in a large saucepan.
  • Add the onions, carrots, and celery and cook until softened. About 5 minutes.
  • Season the ground beef with salt (1/4 to 1/2 tsp) and add it to the skillet along with the sausage. Cook and crumble until browned and cooked through, about 7-10 minutes. Drain grease, then add garlic and cook for 1 minute.
  • Deglaze the pan with the wine and use a silicone spatula to "clean" the bottom of the pot.
  • Add the tomatoes and seasonings. Let simmer for one hour, partially covered.
  • Taste it and season with salt and pepper if desired.
  • Cook the spaghetti according to package instructions. Drain well. Use kitchen tongs to toss the spaghetti into the saucepan with the pasta sauce.
  • Garnish with fresh parsley and Parmesan cheese and serve!

Notes

Pro Tips:
  • Wine: Chianti, Pinot Pior, and Merlot are the best wines for Bolognese sauce. (I’ve also used Cabernet Sauvignon.)
  • Red Wine Alternatives:
    • Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto.
    • Non-Alcoholic Options:
  • Crushed Tomatoes: I use a full 28 oz. can of crushed tomatoes when I make this recipe, you can adjust this based on your preference. Authentic Bolognese has less tomato sauce than this.
  • A bay leaf and a pinch of red pepper flakes may also be added during simmering if desired.
  • For a little more savory flavor add 1/2 or 1 whole beef bouillon cube when the crushed tomatoes are added.
  • For a cream to offset the acidity of the tomatoes, add 1-2 tablespoons of softened cream cheese to the sauce mixture.
  • This is great with Garlic Bread with Cheese!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes really well.

Nutrition

Calories: 575kcal, Carbohydrates: 63g, Protein: 24g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 58mg, Sodium: 430mg, Potassium: 791mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2258IU, Vitamin C: 13mg, Calcium: 81mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: Italian
Author: Stephanie

 

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