Spaghetti Bolognese with Rich Meat Sauce
Indulge in the ultimate comfort food with this Spaghetti Bolognese with Rich Meat Sauce A hearty Italian classic made with tender ground meat, slow-simmered tomatoes, garlic, and aromatic herbs for deep, bold flavor in every bite. Perfectly paired with al dente spaghetti, this dish is cozy, satisfying, and ideal for weeknight dinners or family gatherings.
Ingredients
For the Meat Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 500 g ground beef (minced)
- 250 g ground pork (minced)
- 150 g pancetta or bacon, finely diced (optional for depth)
- 1 cup red wine (dry)
- 2 tbsp tomato paste
- 2 cans (400 g each) crushed tomatoes
- 1 cup beef stock
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp nutmeg (optional, traditional touch)
- Salt and black pepper, to taste
- ½ cup whole milk or cream (added at the end for richness)
For the Pasta:
- 500 g spaghetti
- Salt (for boiling water)
For Serving:
- Freshly grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Step 1: Prepare the Base: Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions, carrots, and celery. Sauté until softened (about 7 minutes). Stir in garlic and pancetta/bacon (if using). Cook for 2–3 minutes until fragrant.
- Step 2: Brown the Meat: Add ground beef and pork. Break up the meat with a spoon and cook until browned all over. Drain excess fat if necessary.
- Step 3: Deglaze and Flavor: Pour in red wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes until the alcohol evaporates. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
- Step 4: Simmer the Sauce: Add crushed tomatoes, beef stock, bay leaves, oregano, basil, nutmeg, salt, and pepper. Stir well. Reduce heat to low and simmer uncovered for at least 1 hour, stirring occasionally. (The longer it cooks, the richer it becomes.)
- Step 5: Finish the Sauce: Before serving, stir in milk or cream to mellow the acidity of the tomatoes and add a velvety texture. Adjust seasoning as needed.
- Step 6: Cook the Pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain well.
- Step 7: Combine and Serve: Toss the spaghetti lightly with some of the sauce, then plate. Ladle more Bolognese sauce on top. Sprinkle with Parmesan and garnish with fresh basil.