Spaghetti Bolognese Recipe

Prepare mixture

In a large bowl combine ground beef, breadcrumbs, milk, egg, grated Parmesan, minced garlic (2 cloves), chopped parsley, dried oregano, salt and black pepper. Mix gently with your hands until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Shape the mixture into 20–24 uniform meatballs about 1 to 1 1/4 inches (2.5–3 cm) in diameter. Place on a tray or plate while you heat the pan.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add meatballs and sear until browned on all sides, about 6–8 minutes total per batch. Transfer browned meatballs to a plate lined with paper towels. They do not need to be cooked through; they will finish cooking in the sauce.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add finely chopped onion, diced carrot and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic (3 cloves) and cook 30–60 seconds until fragrant.

Add pancetta and brown meat

If using pancetta, add it now and cook until it renders and becomes lightly golden, about 3–4 minutes. Increase heat to medium-high, add the 400 g ground beef and break it up with a spoon. Cook until no longer pink and edges are browned, about 6–8 minutes.

Deglaze with wine

Stir in the tomato paste and cook 1–2 minutes to caramelize. Pour in the red wine to deglaze, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3–5 minutes.

Add tomatoes and liquids

Add the canned crushed tomatoes, milk, stock, bay leaf, dried thyme, salt, pepper, and sugar (if using). Stir to combine. Bring to a gentle simmer.

Simmer and finish with meatballs

Reduce heat to low and let the sauce simmer gently, uncovered, for 25 minutes to develop flavor. Add the seared meatballs to the sauce, nestling them in. Continue to simmer gently for another 20–25 minutes until meatballs are cooked through and sauce has thickened. Taste and adjust seasoning (salt/pepper) as needed. Remove bay leaf before serving.

Cook spaghetti

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook spaghetti according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water before draining.

Combine pasta and sauce

Add drained spaghetti to the pot with the simmering Bolognese (or place sauce into pasta pot). Toss to combine, adding up to 1/2–1 cup reserved pasta water as needed to loosen and coat the pasta. Stir in 1 tablespoon extra-virgin olive oil and 4 tablespoons grated Parmesan to enrich the sauce. Heat together for 1–2 minutes so flavors meld.

Serve

Divide spaghetti among 4 plates or bowls. Top with meatballs and extra sauce. Garnish with additional grated Parmesan and chopped fresh basil or parsley. Serve immediately.