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Spaghetti Bolognese

Traditional spaghetti Bolognese is easy to make has a perfect balance of flavors. You'll love this classic Italian meat sauce!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 5
Calories: 575 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 Tablespoons olive oil
  • 1 onion diced
  • 1 carrot diced
  • 1 celery rib diced
  • 2 garlic cloves minced
  • ½ pound ground beef 80% lean
  • Salt/Pepper
  • ½ pound ground Italian sausage sweet, mild, or hot
  • 1 cup red wine see note 1
  • 18 oz crushed tomatoes see note 2
  • 1 teaspoon fresh Rosemary or 1/4 tsp dry
  • 1 teaspoon fresh sage or 1/4 tsp dry
  • Salt/Pepper to taste
  • 12 oz. Spaghetti (3/4 of a 1 lb. box.)
  • fresh parsley to garnish
  • Parmesan Cheese to garnish

Instructions

    Cup of Yum
  1. Heat the olive oil over medium heat in a large saucepan.
  2. Add the onions, carrots, and celery and cook until softened. About 5 minutes.
  3. Season the ground beef with salt (1/4 to 1/2 tsp) and add it to the skillet along with the sausage. Cook and crumble until browned and cooked through, about 7-10 minutes. Drain grease, then add garlic and cook for 1 minute.
  4. Deglaze the pan with the wine and use a silicone spatula to "clean" the bottom of the pot.
  5. Add the tomatoes and seasonings. Let simmer for one hour, partially covered.
  6. Taste it and season with salt and pepper if desired.
  7. Cook the spaghetti according to package instructions. Drain well. Use kitchen tongs to toss the spaghetti into the saucepan with the pasta sauce.
  8. Garnish with fresh parsley and Parmesan cheese and serve!

Notes

  • Pro Tips:
  • Storage:
  • Wine: Chianti, Pinot Pior, and Merlot are the best wines for Bolognese sauce. (I’ve also used Cabernet Sauvignon.)

  • Red Wine Alternatives:

    Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto. Non-Alcoholic Options:

    Non-alcoholic wine 1/2 cup Red Wine Vinegar combined with 1/2 cup water. 2 Tbsp. tomato paste + 1 cup beef broth. See here for additional options.

  • Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto.

  • Non-Alcoholic Options:

    Non-alcoholic wine 1/2 cup Red Wine Vinegar combined with 1/2 cup water. 2 Tbsp. tomato paste + 1 cup beef broth. See here for additional options.

  • Non-alcoholic wine
  • 1/2 cup Red Wine Vinegar combined with 1/2 cup water.
  • 2 Tbsp. tomato paste + 1 cup beef broth.
  • See here for additional options.
  • Crushed Tomatoes: I use a full 28 oz. can of crushed tomatoes when I make this recipe, you can adjust this based on your preference. Authentic Bolognese has less tomato sauce than this.
  • A bay leaf and a pinch of red pepper flakes may also be added during simmering if desired.
  • For a little more savory flavor add 1/2 or 1 whole beef bouillon cube when the crushed tomatoes are added.
  • For a cream to offset the acidity of the tomatoes, add 1-2 tablespoons of softened cream cheese to the sauce mixture.
  • This is great with Garlic Bread with Cheese!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes really well.

Nutrition Information

Calories 575kcal (29%) Carbohydrates 63g (21%) Protein 24g (48%) Fat 21g (32%) Saturated Fat 8g (40%) Cholesterol 58mg (19%) Sodium 430mg (18%) Potassium 791mg (23%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 2258IU (45%) Vitamin C 13mg (14%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 575

% Daily Value*

Calories 575kcal 29%
Carbohydrates 63g 21%
Protein 24g 48%
Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 58mg 19%
Sodium 430mg 18%
Potassium 791mg 17%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 2258IU 45%
Vitamin C 13mg 14%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.