Spaghetti Bolognese is a timeless Italian-inspired dish that delivers bold, comforting flavors with every bite. This recipe features a deeply savory sauce made with ground beef, pancetta, aromatic vegetables, and rich tomato flavors, finished with a touch of cream for a smooth, luscious texture. Whether you’re cooking for a family dinner or preparing a meal to impress, this dish strikes the perfect balance between simplicity and indulgence.
Ingredients Overview
A well-balanced Bolognese sauce begins with a selection of high-quality ingredients, each contributing to its depth of flavor.
Ground beef provides the foundation of the sauce, delivering hearty richness, while pancetta adds a subtle smokiness and extra depth. A key technique in this recipe involves mixing the beef with baking soda and water before cooking, which helps tenderize the meat and enhance its texture.
The combination of onions, garlic, and pancetta forms a fragrant base that infuses the sauce with layers of flavor. Tomato paste intensifies the umami richness, while dried oregano and red pepper flakes bring warmth and complexity. The addition of red wine enhances the sauce’s depth, creating a well-rounded balance of acidity and richness.
Beef bouillon further enriches the sauce, and crushed tomatoes provide a smooth yet chunky texture. A splash of heavy cream at the end softens the acidity and gives the sauce a velvety consistency. Grated Parmesan cheese brings a nutty, savory finish, helping the sauce cling to the pasta for a perfectly coated bite.
Step-by-Step Preparation
Achieving the perfect spaghetti Bolognese requires careful attention to each step, from preparing the beef to simmering the sauce and incorporating the pasta.
Preparing the beef with baking soda and water is a simple yet effective method to enhance tenderness. Allowing the beef to rest before cooking ensures a softer, more flavorful result.
Rendering pancetta in a heavy-bottomed pot allows the fat to release, creating a rich base for sautéing onions and garlic. Cooking the aromatics until soft and fragrant is essential for developing the deep, complex flavors of the sauce.
Stirring in tomato paste and dried oregano at this stage enhances the robustness of the sauce. Cooking the tomato paste until it darkens slightly deepens its flavor, preventing any raw, acidic taste. Adding red wine and allowing it to reduce concentrates its richness, while the beef bouillon reinforces the meaty depth of the sauce.
Once the crushed tomatoes and heavy cream are added, simmering the sauce for at least 15 to 20 minutes allows the flavors to meld together. For an even richer result, extending the simmering time will further develop its complexity.
Cooking the spaghetti just shy of al dente ensures it retains its structure when combined with the sauce. Reserving a portion of pasta water is crucial, as it helps emulsify the sauce, ensuring it clings beautifully to each strand.
Tossing the pasta with the sauce over low heat allows it to absorb the flavors fully, creating a cohesive dish. The final touch of Parmesan cheese enhances the umami profile, while an optional sprinkle of red pepper flakes adds a gentle kick.
Recipe Tips & Frequently Asked Questions
Choosing the best pasta:
Traditional spaghetti works well, but tagliatelle or fettuccine can also complement the rich sauce.
Enhancing the sauce:
A longer simmering time deepens the flavors, and making the sauce a day in advance allows the flavors to develop even further.
Making it creamy:
A final touch of butter or extra heavy cream at the end creates a silkier consistency.
Can I make this sauce ahead of time?
Yes, the sauce can be prepared in advance and stored for up to three days.
What’s the best way to thicken or thin the sauce?
Simmering longer thickens the sauce naturally, while adding extra pasta water can loosen it if needed.
Can I make this without wine, and what can I substitute?
Yes, you can replace the wine with beef broth or an equal amount of crushed tomatoes for a non-alcoholic alternative.
What to Serve With This Recipe
A dish as rich as spaghetti Bolognese pairs beautifully with simple, complementary sides.
Garlic bread is a classic choice, perfect for soaking up any remaining sauce. A fresh green salad with balsamic vinaigrette or roasted vegetables adds a refreshing contrast to the hearty pasta.
For wine pairings, a medium to full-bodied red wine, such as Chianti or Cabernet Sauvignon, enhances the bold flavors of the sauce. If serving this dish for a gathering, doubling the recipe ensures there’s enough to go around, and keeping the sauce warm over low heat makes it easy to serve in batches.
Storage and Reheating Tips
To store leftovers, allow the sauce to cool before transferring it to an airtight container. It can be refrigerated for up to four days or frozen for up to three months.
When reheating, gently warm the sauce on the stovetop over low heat, adding a splash of water or broth to loosen it if necessary. If reheating the entire dish with pasta, adding a bit of reserved pasta water will help maintain its texture and consistency.
For freezing, store the sauce separately from the pasta to prevent the noodles from becoming overly soft upon reheating.
Spaghetti Bolognese is a timeless, comforting dish that never fails to impress. With its rich, slow-simmered sauce and perfectly coated pasta, this meal is perfect for both casual dinners and special occasions. Feel free to experiment with ingredients to make it your own, and enjoy the bold, satisfying flavors in every bite.
Ingredients
1 pound lean ground beef
1 tablespoon water
½ teaspoon baking soda
4 ounces diced pancetta (about 1 cup)
1 medium yellow onion, finely diced (about 1½ cups)
3 cloves garlic, minced
Olive oil, as needed
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt, plus more as needed
¼ cup tomato paste
2 teaspoons dried oregano
¼ teaspoon red pepper flakes (optional), plus extra for serving
¾ cup dry red wine
1 beef bouillon cube, crumbled, or 1 teaspoon beef bouillon paste
1 (28-ounce) can crushed tomatoes
â…“ cup heavy cream or half-and-half
1 pound dried spaghetti
1 ounce grated Parmesan cheese (about ½ cup), plus extra for serving
Instructions
In a large mixing bowl, stir together the water and baking soda until dissolved. Add the ground beef, ensuring it is evenly coated. Let it rest for at least 15 minutes while preparing the other ingredients to enhance tenderness.
In a large Dutch oven or heavy-bottomed pot, cook the diced pancetta over medium heat, stirring occasionally, until the fat renders and the pancetta turns lightly golden, about 5 minutes. Stir in the finely diced onion and minced garlic, cooking for an additional 4 minutes until fragrant and slightly softened. If the pan begins to dry, drizzle in up to a tablespoon of olive oil.
Add the marinated beef to the pot, seasoning with kosher salt and black pepper. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5 to 6 minutes. Meanwhile, bring a large pot of salted water to a rolling boil for the pasta.
Stir the tomato paste, dried oregano, and red pepper flakes into the meat mixture. Cook, stirring frequently, until the tomato paste deepens in color, about 2 to 3 minutes. Pour in the red wine and crumble in the beef bouillon cube, allowing the wine to reduce until almost evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes and heavy cream, then bring the sauce to a gentle simmer.
Lower the heat and let the sauce cook until slightly thickened and the flavors meld together, about 15 to 20 minutes. If time allows, simmering longer will further develop the depth of flavor. Taste and adjust seasoning as needed.
While the sauce simmers, add the dried spaghetti to the boiling water and cook until just shy of al dente, following the package instructions. Reserve 1 cup of pasta water before draining.
Transfer the cooked spaghetti to the sauce, adding ½ cup of reserved pasta water and the grated Parmesan cheese. Toss continuously over low heat, ensuring the sauce clings to the pasta. Add more pasta water as necessary to reach the desired consistency.
Serve immediately, garnished with extra Parmesan cheese and a pinch of red pepper flakes for an added kick.
Spaghetti Bolognese Recipe
Ingredients
- 1 pound lean ground beef
- 1 tablespoon water
- ½ teaspoon baking soda
- 4 ounces diced pancetta about 1 cup
- 1 medium yellow onion finely diced (about 1½ cups)
- 3 cloves garlic minced
- Olive oil as needed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt plus more as needed
- ¼ cup tomato paste
- 2 teaspoons dried oregano
- ¼ teaspoon red pepper flakes optional, plus extra for serving
- ¾ cup dry red wine
- 1 beef bouillon cube crumbled, or 1 teaspoon beef bouillon paste
- 1 28-ounce can crushed tomatoes
- â…“ cup heavy cream or half-and-half
- 1 pound dried spaghetti
- 1 ounce grated Parmesan cheese about ½ cup, plus extra for serving
Instructions
- In a large mixing bowl, stir together the water and baking soda until dissolved. Add the ground beef, ensuring it is evenly coated. Let it rest for at least 15 minutes while preparing the other ingredients to enhance tenderness.
- In a large Dutch oven or heavy-bottomed pot, cook the diced pancetta over medium heat, stirring occasionally, until the fat renders and the pancetta turns lightly golden, about 5 minutes. Stir in the finely diced onion and minced garlic, cooking for an additional 4 minutes until fragrant and slightly softened. If the pan begins to dry, drizzle in up to a tablespoon of olive oil.
- Add the marinated beef to the pot, seasoning with kosher salt and black pepper. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5 to 6 minutes. Meanwhile, bring a large pot of salted water to a rolling boil for the pasta.
- Stir the tomato paste, dried oregano, and red pepper flakes into the meat mixture. Cook, stirring frequently, until the tomato paste deepens in color, about 2 to 3 minutes. Pour in the red wine and crumble in the beef bouillon cube, allowing the wine to reduce until almost evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes and heavy cream, then bring the sauce to a gentle simmer.
- Lower the heat and let the sauce cook until slightly thickened and the flavors meld together, about 15 to 20 minutes. If time allows, simmering longer will further develop the depth of flavor. Taste and adjust seasoning as needed.
- While the sauce simmers, add the dried spaghetti to the boiling water and cook until just shy of al dente, following the package instructions. Reserve 1 cup of pasta water before draining.
- Transfer the cooked spaghetti to the sauce, adding ½ cup of reserved pasta water and the grated Parmesan cheese. Toss continuously over low heat, ensuring the sauce clings to the pasta. Add more pasta water as necessary to reach the desired consistency.
- Serve immediately, garnished with extra Parmesan cheese and a pinch of red pepper flakes for an added kick.
Notes
- Make Ahead: Prepare the sauce up to two days in advance and store it in an airtight container in the refrigerator. For longer storage, freeze it for up to two months. When ready to use, thaw overnight in the fridge, then reheat in a covered pot before tossing with freshly cooked spaghetti, reserved pasta water, and Parmesan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave before serving.
