This spaghetti bolognese is a pasta sauce that everyone should have up their sleeve. Simple ingredients married perfectly and simmered to perfection to create a rich and luscious ragu. Don't be put off by the long cook time, it's mostly hands off and that is where the flavor comes from. You'll never need another bolognese recipe. This is the ONE and will be a new family favorite.
Hello! This is a recipe I am so proud of and that I make a lot. It's my ultimate comfort food. I just updated it with new photos and process shots which will hopefully help! I think this is a pretty easy bolognese recipe even though the cooking time is long, it's simple to put together.
There is debate around any Italian recipe but a traditional bolognese sauce does contain milk and white wine like I have used. It might seem really foreign to you to make a bolognese without any whole tomatoes or tomato puree but the tomato paste does enough here. You won't go back, it has SO much flavor.
I originally made this on the back of the popularity of my white pork ragu. I wanted to create a similar method but with ground meat, which is so much more accessible. I have since also created a Ragu Bianco (white bolognese) so check that out too! The perfect meal to make ahead and freeze for busy weeknights in winter.
Ingredients:
Ground pork and beef - It's very traditional for a bolognese to be a mixture of beef and pork. The pork adds flavor but also fat which is a vital ingredient to any meat sauce! You could definitely use all beef if you would prefer.
Pancetta - I use the thick slabs of pancetta and then chop into small pieces. You could substitute with bacon but it won't have quite the same flavor.
Soffritto - This is the onion, carrot and celery mixture and is the base of any good ragu! I like to chop them really fine in a food processor.
Garlic cloves - I always use fresh cloves, really finely chopped.
Fresh herbs - This recipe has a combination of fresh rosemary and sage. Substitute either with thyme.
White wine - Traditionally a bolognese is made with white wine and milk, not red wine. I prefer the flavour white wine brings to a sauce. In my opinion red wine isn't an option to substitute.
Whole milk - The lactic acid in milk helps tenderize meat. You can substitute for a milk alternative if you can't tolerate dairy but it won't have quite the same effect.
Chicken broth - The same as in my white pork ragu, chicken broth is my preferred option here.
Lemon - If you have made any of my recipes you know that I love adding lemon at the end of my sauces. It adds such a fresh note and just lightens it up. If you haven't ever added lemon zest to the top of a meat pasta dish, please give it a try, it's magic!
Expert tips!
- Prepare all your ingredients before you start to cook. I like to chop my ingredients and have everything in separate bowls all ready to go. It makes the cooking process so much easier and cleaner.
- When you leave it alone to simmer it should be on a really low heat. It should be so low that it doesn't even look like a simmer just the odd gentle bubble. This is a slow cooked meat sauce so having a low heat is key.
- I always say that any meaty sauce like this should be made the day before. Flavors develop so well with time, so make it the day before if you can. You'll notice the next day when you pull it out of the fridge it will have solidified. It softens up when gently heated, and that is why I also add a touch of cream when reheating plus a splash of pasta water is always welcome.
- I always add the cooked pasta directly to the sauce and let it gently bubble away for a minute or two. This helps to coat the pasta in the sauce and can help thicken up loose sauces too. This is why I often undercook my dry pasta by a minute so it remains al dente after bubbling away in the sauce for a minute or two. NEVER serve pasta naked with the sauce on top!
How to make spaghetti bolognese
The full method and ingredient list is in the recipe card below. First step is to brown the ground meat in olive oil in a large skillet then set aside. I tend to do it across two pans to save time.
ONE: In a Dutch oven (or other large pot) on a medium-high heat, fry the pancetta in olive oil until golden brown. Remove with a slotted spoon and set aside.
TWO: Lower to a medium heat and in the pancetta fat gently fry the onion, celery and carrot mixture until soft. After five minutes add the herbs, garlic and a big pinch of salt and black pepper. Cook gently for another 5 mins.
THREE: Add the ground meat and pancetta and mix the tomato paste through, cooking for 3 - 4 mins making sure the meat is well broken up with a wooden spoon.
FOUR: Add the wine and let it reduce for a few minutes. It doesn't have to be fully reduced.
FIVE: Add the stock and milk, bring to a simmer then turn the heat down to it's lowest and cook uncovered for 2.5 - 3 hours. Barely at a simmer, just a few bubbles.
SIX: It will be reduced down to look like this (watch video in recipe card to see the consistency). If your stove top doesn't go very low it might not take as much time. Add the cream and lemon juice and mix through.
Finishing the dish
- I usually allow about a cup of meat sauce per person. Work out how much you need to serve then add the cooked pasta straight into it with a splash of pasta cooking water
- Let the pasta gently bubble away IN the sauce for a good 2-3 minutes. Check out my Guide To Cooking the Perfect Pasta for more tips and tricks.
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- Serve with lots of freshly grated parmesan cheese and some lemon zest.
Want a vegetarian version?
I have a recipe for an incredible vegetarian bolognese. It has a lentil and mushroom base and will satisfy any vegetarian OR meat eater in your life!
What is the best pasta to use for bolognese?
There are so many rules in Italian cooking and I can sometimes be guilty of ignoring them! Obviously Spaghetti Bolognese is what we all know, so any dried spaghetti will work perfectly.
Use any type of pasta you fancy! If you feel like making some fresh pasta then make sure you check out my homemade pasta dough. My pappardelle pasta or hand rolled gnocchi sardi would be perfect, or a dried rigatoni shape - anything!
Now you can make Lasagne Bolognese
Now that you have made the absolute best bolognese sauce, you have the perfect base for a lasagne! I'm sure the first time you make it you'll want to eat it as is but the next time please consider making my Lasagne Bolognese. It's a bit of work I'll admit, but it's sensational. A classic Italian dish for a reason!
Recipe FAQS
I know it seems strange but this is actually the traditional method and I PROMISE you, it's amazing, you have to trust me! Please don't add canned tomatoes or marinara sauce to this recipe.
I use a Dutch Oven for all my slow cooking. They are generally made of cast iron and are perfect for these kinds of sauces. A super versatile thing to have in your kitchen.
Cooking low and slow just makes all the difference to the flavor developing. It's mostly hands off you just need to stir very occasionally so it's not strenuous. You could cook it in a slow cooker too.
Absolutely! This bolognese sauce freezes so well! Let it cool completely then transfer any leftover sauce to an airtight container. It will last up to three months. I like freezing a really small portion in a separate container to use for ravioli fillings.
If you refrigerate any meat sauce like this it will solidify slightly. That is totally normal and it will liquefy when reheated. Gently reheat on the stove top and you can add a splash of pasta water if it seems dry.
Some other sauces to try
If you loved my best spaghetti bolognese then check out my recipe section for all kinds of delicious pasta recipes. Here are a few suggestions to get you started.
Did you make this recipe?
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Recipe
Best Spaghetti Bolognese Recipe
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Ingredients
- 2 tbsp olive oil
- 300 grams ground beef
- 300 grams ground pork
- 110 g pancetta chopped into small pieces
- 1 small onion finely diced
- 1 carrot finely diced
- 1 stalk celery finely diced
- 4 garlic cloves finely chopped
- 1 tbsp fresh rosemary finely chopped (about 2 big sprigs)
- 1 tbsp fresh sage finely chopped
- ⅓ cup tomato paste
- 1 ½ cups white wine I used a sauvignon blanc
- 2 cups chicken stock
- 1 cup whole milk
- Salt and pepper
- 1 tbsp fresh lemon juice
- ¼ cup cream optional
- Lemon zest to serve optional
Instructions
- Heat 1 tbsp of olive oil over medium high heat and add the ground meat. Don't worry too much about breaking it all up, I prefer to leave it alone to get some good color on it. It doesn't need to be cooked all the way through.
- When it has some nice colour on it, but still some pink in the middle, set aside.
- Heat the other 1 tbsp of olive oil in a heavy bottomed saucepan/casserole dish over medium heat and fry the pancetta for 10 minutes until nicely browned. Lift out with a slotted spoon, leaving the fat behind.
- Add the onion, celery, carrot mixture and a good pinch of salt and pepper and gently fry until soft, about 10 mins. Lower heat if it starts to brown and add more oil if it dries out too much.
- After 5 minutes add the garlic and herbs and continue cooking.
- Add the ground meat and pancetta and mix the tomato paste through.
- Cook the tomato paste off for 5 minutes, breaking up the meat really well with a wooden spoon.
- Add the wine and let it cook off, reducing for 5 - 6 mins. The meat should be completely broken up at this stage.
- Add the stock and milk and bring to a simmer.
- Taste the liquid for seasoning and add a good pinch of salt and pepper if it needs.
- Lower the heat right down and cook uncovered for 2 ½ - 3 hours. It should barely be bubbling. Stir it occasionally.
- It's ready when the liquid is mostly reduced and it tastes rich and delicious!
- Add the lemon juice and cream if serving straight away. Leave the cream out if not using straight away and add it when you reheat.
- I allow about 1 cup of meat sauce per person for a big portion. Add your cooked pasta straight into the sauce with a splash of pasta water (boil 100 grams dried pasta per person) and let it gently bubble IN the sauce for 2-3 minutes.
- Serve with plenty of parmesan and some lemon zest on top.
Notes
- Please read all my notes above the recipe. It's packed with useful information I promise!
- Use all beef or all pork if you prefer.
- A note on seasoning: Salt can be what turns an average sauce into a brilliant one. I like to season along the way rather than relying on it at the end. Add a really good pinch of salt and pepper to the onions, then again before you leave it to simmer. Don't be afraid of seasoning!
- Make this the day before if you can, sauces become so much more delicious with time.
Liesl says
Delicious! Made a double batch and froze it for quick meals postpartum and was always so happy to have it available, will be doing that again!
Anna says
This seriously IS the best bolognese ever
Amy says
Absolutely delicious as bolognese, excited to see how this goes as a base for lasagne now too!