| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Cook: | 2 hr 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- 4 ounces bacon or pancetta, diced
- 1 1/2 cups chopped yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pound ground beef or ground veal
- 1/2 pound pork sausage, removed from the casings, or ground pork
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 (14 1/2-ounce) cans crushed tomatoes and their juice
- 1 (14 1/2-ounce) can tomato sauce
- 1 cup beef or chicken stock or broth
- 2 teaspoons sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh parsley leaves
- 1 pound spaghetti
- 1 cup freshly grated Parmesan
Instructions
- In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
- Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
- Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)
Reviews
I recently tried the Spaghetti Bolognese recipe, and it exceeded all expectations! The flavors were rich and perfectly balanced, creating a deliciously authentic Italian experience at home.
This is the best sauce I’ve ever had in my life! I doubled it and my husband and 4 adult boys devoured it in less than 15 minutes – I’m lucky I got any!
I have been making this recipe for years and never had one person not love it. My go to!
This was a great recipe. My husband thought it was great. I cut the amount of cinnamon and nutmeg by half. I love both those spices, but not in savory foods. I could have eliminated them and been very happy. If you can pick up the taste of those spices on a regular basis and you don’t feel like they would enhance your sauce, this recipe would be fine without. I will leave them out next time. For reference, I’m also the sort of person that doesn’t have a huge appreciation for mole – sweets in my savory doesn’t make me happy unless it’s salted caramel (salt in my sweets = okay).
I made this for my family and they raved about it. My sons are quite great cooks so I took this as high compliments. They ask for it. It is time intensive but worth it.
Amazing Recipe. Loved the way it turned out. Definite hit with the family.
I have made this recipe for years, and everyone loves it. We once had a European guest over for dinner who had traveled the world. He said it was one of the top bolognese sauces he had tasted. I usually substitute Pecorino Romano for Parmesan, and use spicy Italian sausage.
Absolutely delicious
Hands down the best Bolognese recipe going. I have made this several times and everyone loved it. Don’t change a thing – I used some fresh herbs rather than dried – otherwise perfect.
Best sauce hands down!