Spaghetti Bolognese

Spaghetti Bolognese is a classic Italian dish known for its rich, savory meat sauce. This recipe is flexible, so feel free to adjust the ingredients and quantities based on your preferences.

Spaghetti Bolognese


  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 bay leaves
  • 1 cup beef or vegetable broth
  • 2 tablespoons olive oil
  • 1 lb (450g) spaghetti
  • Grated Parmesan cheese for serving


  1. Prepare the Vegetables:
    • In a large skillet or Dutch oven, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  1. Brown the Meat:
    • Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
  1. Add Tomatoes and Tomato Paste:
    • Stir in the crushed tomatoes, tomato paste, and red wine (if using). Mix well to combine.
  1. Season the Sauce:
    • Add oregano, basil, thyme, salt, and pepper to the sauce. Toss in the bay leaves for extra flavor. Stir everything together.
  1. Simmer the Sauce:
    • Pour in the beef or vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for at least 30 minutes (longer if you have the time), stirring occasionally.
  1. Cook the Pasta:
    • While the sauce is simmering, cook the spaghetti according to the package instructions. Drain and set aside.
  1. Finish and Serve:
    • Once the sauce has thickened and the flavors have melded, remove the bay leaves. Taste and adjust the seasoning if needed.
    • Serve the Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese.