Bolognese Spaghetti Recipe

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.

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.

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.

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.

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.

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.

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.

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.

Serve and Garnish

Divide the pasta among serving plates. Top with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately.