Bolognese Spaghetti Recipe
Recipe information
Make Bolognese Spaghetti in just 1h 30m. Our slowly simmered meat sauce with mushrooms, rustic tomatoes, basil and a touch of cream.
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Ingredients
Meat Sauce
Pasta
Garnish
Meat Sauce
1. Sauté Aromatics
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5–7 minutes until vegetables are softened and translucent.
2. Add Garlic and Mushrooms
Add the minced garlic and chopped mushrooms to the pot. Cook for another 3–4 minutes until mushrooms release their moisture and begin to brown slightly.
3. Brown the Meat
Add the ground beef and ground pork. Cook over medium-high heat, breaking up the meat with a spoon, until browned and cooked through—about 8–10 minutes.
4. Incorporate Tomato Paste and Deglaze
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the white wine and scrape the bottom of the pot to deglaze, letting it simmer for 2–3 minutes until mostly evaporated.
5. Simmer the Sauce
Add the crushed tomatoes, beef broth, oregano, thyme, salt, and black pepper. Stir well and bring to a gentle simmer. Reduce heat to low and cover partially. Let the sauce simmer slowly for 45–60 minutes, stirring occasionally.
6. Finish the Sauce
Stir in the chopped fresh basil and heavy cream. Simmer uncovered for another 5–10 minutes until slightly thickened. Taste and adjust seasoning if necessary.
Pasta
7. Cook Spaghetti
While the sauce is simmering, bring a large pot of water to a boil. Add 1 tablespoon of salt and cook spaghetti according to package instructions until al dente. Drain well, reserving 1/4 cup of pasta water.
8. Combine Pasta and Sauce
Toss the cooked spaghetti with the bolognese sauce in the pot. If needed, add a splash of reserved pasta water to loosen the sauce and help it coat the pasta evenly.
Garnish
9. Serve and Garnish
Divide the pasta among serving plates. Top with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately.
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