Recipe

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My friends say nona's (Italian grandmother) spaghetti Bolognese is the best they've ever had. It's rich, hearty, and generous enough to feed the family and leave leftovers for another day.

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.

overhead view of homemade spaghetti bolognese on a plate with a fork

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.

a kid eating spaghetti bolognese from a bowl — *This Bolognese recipe is always a winner*

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)

Servings: 8

Prep Time: 30

Cook Time: 1 30

Total Time: 2

My friends say nona's (Italian grandmother) spaghetti Bolognese is the best they've ever had. It's rich, hearty, and generous enough to feed the family and leave leftovers for another day.

5 from 55 votes

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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.