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Spaghetti Bolognese (Chef's Selection)

Spaghetti Bolognese (Chef's Selection)

Published February 11, 2026

A traditional Italian meat sauce from Bologna featuring a rich, slow-simmered ragù with ground beef, pork, and aromatic vegetables. This authentic recipe creates a deeply flavorful sauce that clings perfectly to pasta.

Traditionally served with tagliatelle, but spaghetti works beautifully. The sauce will thicken as it cools; add reserved pasta water when tossing to achieve desired consistency.

Sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. For deeper flavor, use half beef and half pork, or add 2 oz pancetta with the vegetables.

Cook time
3 hrs 20 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 lb Spaghetti
  • 8 oz Ground beef (80/20 blend)
  • 8 oz Ground pork
  • 4 oz Pancetta or bacon, finely diced
  • 1 medium Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 Celery stalk, finely diced
  • 3 cloves Garlic, minced
  • 3 tbsp Tomato paste
  • 1 cup Dry red wine
  • 28 oz Crushed tomatoes
  • 1 cup Whole milk
  • 2 Bay leaves
  • 1 tsp Dried oregano
  • ½ tsp Dried thyme
  • Salt (to taste)
  • Black pepper (to taste)
  • 3 tbsp Olive oil
  • 1 cup Parmigiano-Reggiano cheese, freshly grated
  • 2 tbsp Fresh basil, chopped

Instructions

Heat olive oil
Heat olive oil (2 tbsp) in a large heavy-bottomed pot or Dutch oven over medium heat.
Equipment: large heavy-bottomed pot or Dutch oven
Cook pancetta
Add pancetta (4 oz) and cook until it begins to render its fat.
Cook vegetables
Add diced onion (1 medium), carrot (1 medium), and celery (1 stalk) to the pot and cook until vegetables are softened.
Add garlic
Add minced garlic (4 cloves) and cook until fragrant.
Brown the meat
Add ground beef (1 lb) and ground pork (½ lb), breaking up the meat with a wooden spoon.
Cook until browned.
Equipment: wooden spoon
Cook tomato paste
Stir in tomato paste (2 tbsp) and cook until it darkens slightly.
Deglaze with wine
Pour in red wine (1 cup).
Simmer, scraping up any browned bits from the bottom of the pot.
Add tomatoes and seasonings
Add crushed tomatoes (28 oz), bay leaves, dried oregano (1 tsp), dried thyme (1 tsp).
Season with salt and black pepper.
Bring to simmer
Bring the sauce to a gentle simmer.
Reduce heat to low and partially cover the pot.
Simmer the sauce
Simmer the sauce, stirring occasionally and adding a splash of water if it becomes too thick.
Add milk
Stir in the whole milk (½ cup) and continue simmering.
Boil pasta water
Bring a large pot of salted water to boil for the pasta.
Equipment: large pot
Cook pasta
Cook spaghetti (1 lb) according to package directions until al dente.
Reserve 1 cup of pasta water before draining.
Equipment: colander
Finish the sauce
Remove bay leaves from the sauce.
Taste for seasoning adjustments.
Combine pasta and sauce
Add the drained pasta to the sauce.
Toss with pasta water as needed to achieve proper consistency.
Serve
Serve immediately topped with grated Parmigiano-Reggiano and fresh basil.

Tomorrow's Meal

Bolognese-Stuffed Garlic Bread Boats

Hollow out crusty bread, pack with cold Bolognese, top with cheese, and bake until bubbling and golden

You'll need to pick up:

1 crusty baguette or Italian loaf1 cup shredded mozzarella2 tablespoons grated ParmesanFresh basil for garnish

Quick overview:

  1. 1.Preheat oven to 400°F. Slice bread lengthwise and hollow out centers
  2. 2.Pack leftover Bolognese into bread boats, mounding slightly
  3. 3.Top with mozzarella and Parmesan cheese
  4. 4.Bake 12-15 minutes until cheese is bubbly and bread edges are crispy
  5. 5.Garnish with fresh basil, slice into portions and serve hot

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