Bolognese Spaghetti: A Timeless Classic for Every Occasion

Bolognese Spaghetti: A Timeless Classic for Every Occasion

There’s nothing quite like the rich, comforting taste of Bolognese spaghetti. This dish, rooted in the culinary traditions of Bologna, Italy, has become a global favorite for its robust flavors and hearty texture. Perfect for family dinners, meal prep, or potluck gatherings, Bolognese spaghetti is the ultimate crowd-pleaser that warms both the heart and the stomach.

A Recipe with History and Heart

The origin of Bolognese sauce, or ragù alla Bolognese, dates back to the late 18th century, where it was first paired with tagliatelle in Bologna. While traditional recipes often use milk or cream to add richness, this modern version keeps it simple with a combination of ground beef, aromatic vegetables, and a splash of red wine for depth. This recipe also draws inspiration from my childhood memories of gathering around the table with family, where a steaming tray of spaghetti Bolognese was always the star of the meal.

Why This Recipe Stands Out

• Easy to Make: Straightforward ingredients and steps make it beginner-friendly.
• Rich and Flavorful: A slow-simmered sauce ensures depth and complexity.
• Versatile: Works great with spaghetti, penne, or even zucchini noodles.
• Meal-Prep Friendly: Store leftovers for a quick and satisfying meal later.

Step-by-Step Guide to Bolognese Spaghetti

Ingredients You’ll Need
For the Bolognese Sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 lb ground beef (or a mix of beef and pork)
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• ½ cup red wine (optional)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 bay leaf

For the Spaghetti:

• 12 oz spaghetti
• Grated Parmesan cheese, for serving

Cooking Instructions

1. Make the Bolognese Sauce

1. Heat olive oil in a large skillet or pot over medium heat. Add the finely chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
2. Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Add the ground meat, breaking it apart with a spatula. Cook until browned and no longer pink.
4. Stir in the crushed tomatoes, beef broth, red wine (if using), tomato paste, oregano, basil, salt, and pepper. Add the bay leaf.
5. Reduce heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.

2. Cook the Spaghetti

1. While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
2. Drain the pasta, reserving a small cup of pasta water if needed to loosen the sauce.

3. Combine and Serve

1. Remove the bay leaf from the sauce. In a foil-lined dish, mix the cooked spaghetti with the Bolognese sauce, tossing to coat evenly.
2. Sprinkle grated Parmesan cheese over the top before serving. Garnish with fresh parsley if desired.

Tips for the Best Bolognese Spaghetti

1. Low and Slow: Let the sauce simmer for as long as possible to deepen the flavors.
2. Make Ahead: The sauce tastes even better the next day, so feel free to prepare it in advance.
3. Customize: Add a pinch of chili flakes for a spicy kick or mushrooms for extra earthiness.
4. Freeze Friendly: Store leftover sauce in an airtight container for up to three months.