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Classic Spaghetti Bolognese Recipe – Traditional Italian Style

Rose
This classic spaghetti bolognese recipe – traditional Italian style – is a rich, slow-simmered meat sauce made with lean ground beef, tomatoes, soffritto vegetables, and herbs. Comforting, hearty, and deeply flavorful, it’s perfect for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 520 kcal

Equipment

  • large heavy-bottomed pot
  • wooden spoon
  • large pot for pasta
  • colander
  • knife and cutting board

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 2 garlic cloves, minced
  • 1.5 lb lean ground beef
  • 14 oz diced tomatoes (1 can)
  • 2 cups tomato passata (strained tomatoes)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 cup water or low-sodium beef broth
  • salt and black pepper, to taste
  • 1 lb spaghetti
  • freshly grated Parmesan cheese, for serving
  • fresh basil (optional garnish)

Instructions
 

  • Heat olive oil in a large heavy-bottomed pot over medium-low heat. Add the onion, carrot, and celery. Cook gently for 8–10 minutes, stirring occasionally, until softened but not browned. Add garlic and cook for another 30 seconds.
  • Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned, stirring occasionally for even cooking. Season lightly with salt and pepper.
  • Pour in the diced tomatoes, tomato passata, and water or broth. Stir in oregano and basil. Bring the sauce to a gentle boil.
  • Reduce heat to low, partially cover, and let the sauce simmer for 2½ to 3 hours. Stir occasionally to prevent sticking. Add a splash of water if it thickens too much.
  • About 15 minutes before serving, cook the spaghetti in salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water before draining.
  • Toss the spaghetti with the sauce, adding a splash of reserved pasta water if needed to loosen. Serve hot with freshly grated Parmesan and basil.

Notes

Cook vegetables gently without browning to build sweetness. Simmer low and slow for at least 2½ hours for best flavor. Stir occasionally to prevent sticking. Let the sauce rest 15–20 minutes before serving. For variation, add a splash of milk for creaminess, mushrooms for depth, or red pepper flakes for heat. Sauce can be refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Calories: 520kcalCarbohydrates: 58gProtein: 32gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 620mgPotassium: 820mgFiber: 6gSugar: 10gVitamin A: 3500IUVitamin C: 18mgCalcium: 120mgIron: 4mg
Keyword classic spaghetti bolognese, homemade bolognese, slow simmered meat sauce, traditional Italian pasta
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