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This slow-simmered spaghetti bolognese is a family favorite that always impresses and I’m sharing all the tips to make this traditional recipe just right.
Easy Spaghetti Bolognese Recipe
Every time I make this spaghetti bolognese, it takes me back to my first visit to Italy in ’95, where the nonna (grandmother) running the house I stayed at made the best pasta sauce I’ve ever tasted, and from whom I learned to make it.
Unlike a simple spaghetti and meat sauce that can be thrown together quickly, this one simmers on the stove for several hours to develop a deep flavor. A little red wine is traditionally used for flavor (the alcohol is burned off), but if you prefer to skip it, the sauce still turns out wonderfully rich and satisfying.
Ingredients
This super delicious Bolognese sauce is made with aromatic veggies (onions, garlic, carrots), bacon or pancetta to add a rich depth of flavor, a mix of ground beef and Italian sausage, crushed tomatoes and tomato paste make up the base, herbs and seasonings (including cinnamon and nutmeg), a little red wine (the alcohol cooks off so it's totally safe for the kids to eat) for flavor, and beef stock or bouillon for additional liquid and flavor.
Cinnamon & Nutmeg in Bolognese
I learned from my grandmother that a little cinnamon and nutmeg deepens the sauce’s flavor, adding that “secret ingredient” touch.
How to Make Traditional Spaghetti Bolognese
This traditional Bolognese isn’t a quick sauce, so it’s perfect for a weekend when you can be in and out of the kitchen, letting it simmer. You’ll:
- Cook the bacon and veggies in a large pot. Then add the herbs and seasoning to toast them. No need for oil, they’re cooked in the bacon grease for added flavor.
- Brown the meat and sausage, and make the sauce by adding the crushed, diced, and tomato paste along with the wine. As these come to a simmer, use a wooden spatula to deglaze the tidbits of sauce left in the bottom of the pot.
- Simmer the sauce covered for 1.5 hours (up to 3 hours) on low, stirring the contents in the pot periodically. Before serving, cook the spaghetti. You can skip this step.
- Serve the bolognese over spaghetti and sprinkle parmesan cheese over the top.
Classic Spaghetti Bolognese (Grandma’s Recipe)
Ingredients
- 3 strips of bacon, chopped
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 pinch cinnamon & nutmeg, recommended
- 1 pound ground beef
- ½ pound Italian sausage, removed from casings
- 2 tablespoons tomato paste
- ½ cup red wine
- 28 oz can of crushed tomatoes
- 14 oz can of diced tomatoes, or crushed
- 1 cup beef broth*,
- 1 pound spaghetti, for serving
- grated parmesan cheese, for serving
Instructions
Prep
- Chop the bacon, onion, carrots, and garlic. Open up the canned tomatoes and measure the other ingredients (or have them ready).
Make the sauce
- Heat a large pot or Dutch oven over medium-high heat. Once hot, add the chopped bacon and cook it stirring occasionally, until it's nearly crisp, 3 to 5 minutes. Add the chopped onions, carrots, and garlic, and sauté them for 5 minutes, until the onions look translucent and are soft.
- Add the salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg. Stir and sauté them with the bacon and vegetables for about a minute.
- Add the ground beef and sausage and cook them for 7 to 10 minutes until they're no longer pink, using a spatula to break up the meat as you cook. Add the tomato paste and wine, then stir with a spatula to scrape any browned bits at the bottom of the pan. Cook this down for about 3 minutes, until most of the wine has evaporated. Add the canned tomatoes and broth, and bring the sauce to a boil. If you're not using wine, you can skip this and scrape any tidbits after adding the tomatoes and broth.
Simmer
- Bring the sauce to a boil (uncovered) while stirring from time to time. Then, reduce the heat to low, cover, and let the sauce simmer for 1.5 hours, checking periodically to make sure nothing is sticking to the bottom of the pot.
Serve
- Cook the pasta according to the package directions.
- Serve pasta in a shallow plate topped with the bolognese sauce and grated Parmesan.
Store
- Allow sauce to cool completely before storing in an airtight container. It can be kept in the fridge for up to 4 days or frozen for up to 3 months.
Notes
- Swap dried herbs for 1 to 2 sprigs of each, finely chopped.
- Beef broth can be substituted with water and a bouillon cube (or paste).
- This recipe yields enough bolognese sauce for 12 when served with pasta. We noted 8 servings in this recipe because 1lb of pasta serves 8, so the nutritional information is for a generous serving of sauce + pasta. You can cook more or freeze extras for up to 3 months.
Shannon Bergeron says
Please say when To cover and uncover the pots thank you
Laura Fuentes says
Great suggestion. I’ve updated the recipe to reflect this.
Lisa says
New family favorite!
Shannon Bergeron says
When Add a bacon back in did I miss it?
Laura Fuentes says
The bacon stays in the pot after it’s cooked. You add the veggies over it so they cook down with the bacon and the grease.