When it comes to iconic Italian dishes, Spaghetti alla Bolognese holds a special place in the hearts of pasta lovers around the world.
This rich, comforting dish combines the heartiness of a meat sauce with the simplicity of spaghetti, creating a meal that feels like a warm hug on a plate. Whether you’re a seasoned chef or new to the kitchen, this recipe is bound to become a favorite in your culinary repertoire.
Why You’ll Love It
- Rich and Flavorful: The combination of ground beef and pork simmers to perfection, creating deep, complex flavors.
- Comforting and Satisfying: There’s something incredibly comforting about a bowl of pasta with a hearty meat sauce.
- Versatile: Serve it for a casual family dinner or dress it up for a more formal occasion. It’s a dish that fits every table.
» You might be interested in How to Thicken Spaghetti Sauce: 8 Different Ways.
Ingredients You Need
- Cooking oil – Use a neutral cooking oil such as vegetable or canola oil for sautéing.
- Mirapoix (carrot, celery, onion) – The culinary term refers to the combination of diced onion, carrots, and celery, gently cooked in fat. Mirepoix is a foundation for many classic dishes, including sauces like this one.
- Ground beef – Use a lean version so you don’t have to drain out a lot of fat.
- Ground pork – Use an unflavored ground pork (not breakfast sausage)
- Dry white wine – Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Tomato sauce (tomato passata) – You can buy tomato sauce at your local grocery store, or you can make your own by blending fresh tomatoes.
- Low sodium chicken stock – Choose a low-sodium chicken stock to control the salt content.
- Whole milk – For a creamy texture, use whole milk.
- Dry spaghetti – Select your preferred brand of dry spaghetti.
- Parmesan cheese – Grate fresh Parmesan for garnish.
Equipment Needed
- Large stock pot
Helpful Tips
- Use fresh vegetables for the sauce; it makes all the difference in flavor.
- Allow the sauce to simmer slowly. This not only develops the flavors but also tenderizes the meat.
- Choose a dry white wine that you enjoy drinking. If it tastes good in the glass, it’ll taste good in the sauce.
Spaghetti alla Bolognese
Ingredients
- 1 tablespoon (15 ml) cooking oil divided
- 1 medium carrot finely chopped
- 1 stock celery finely chopped
- 1/2 small onion finely chopped
- 3 ounces (85 g) ground beef
- 3 ounces (85 g) ground pork
- 3 ounces (85 ml) dry white wine
- 1 cup (237 ml) tomato sauce tomato passata
- 4 ounces (113 ml) low sodium chicken stock
- 1/2 cup (118 ml) whole milk
- 4 ounces (113 g) dry spaghetti cooked according to package
- Parmesan cheese for garnish
Instructions
- Heat half of the oil in a large pot until hot. Add the vegetables and saute until softened but not browned (about 7 minutes).
- Add the beef and pork. Cook, breaking up the meat with a spatula, until browned.
- Add the white wine and reduce by half.
- Add the tomato sauce and chicken stock. Stir to combine. Cover the pot and simmer on low for 2 hours.
- Add the milk. Simmer the sauce uncovered for 1 to 2 more hours.
- Season with salt and pepper, to taste.
- As the sauce is cooking, you can cook the spaghetti to al dente.
- Drain the pasta and add it to the pot with the sauce. Stir to coat.
- Serve with a sprinkling of freshly grated Parmesan cheese
Equipment Needed
- Large stock pot
Notes
- Use fresh vegetables for the sauce; it makes all the difference in flavor.
- Allow the sauce to simmer slowly. This not only develops the flavors but also tenderizes the meat.
- Choose a dry white wine that you enjoy drinking. If it tastes good in the glass, it’ll taste good in the sauce.
Nutrition
Storing and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat on the stove over low heat, adding a splash of water or chicken stock to loosen the sauce if necessary.
More Pasta Recipes to Try
- Chicken Garlic Parmesan Pasta
- Pasta with Pistachio Pesto
- Easy Crockpot Spaghetti
- Creamy Chicken & Potato Pasta
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
