Spaghetti Bolognese Recipe

Boil water and cook spaghetti

Bring the 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt and 1 teaspoon olive oil. Add the spaghetti and stir to separate. Cook according to package instructions (usually 8–10 minutes) until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Sweat the aromatics

In a heavy large skillet or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until shimmering. Add the finely diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meats

Increase heat to medium-high and add the ground beef and ground pork. Break the meat up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper while cooking. If excessive fat accumulates, spoon off and discard some, leaving a thin coating to flavor the sauce.

Add tomato paste and deglaze

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen flavor. Pour in 1/2 cup dry red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Simmer the sauce

Add the 28 oz crushed tomatoes, 1/2 cup stock, 1/4 cup whole milk, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, and 1/2 teaspoon sugar (if using). Stir to combine. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 30–40 minutes, stirring occasionally. If the sauce becomes too thick, add reserved pasta water or additional stock 1–2 tablespoons at a time to reach desired consistency.

Finish and season

Remove the bay leaf. Taste and adjust seasoning with more salt and freshly ground black pepper as needed. Stir in 2 tablespoons chopped fresh parsley. If you want a silkier finish, stir in an extra tablespoon of butter at the end. Keep the sauce warm.

Prepare meatballs or sausage

If using precooked meatballs: reheat gently in the simmering sauce for 8–10 minutes until warmed through, turning occasionally so they are coated with sauce. If using raw Italian sausage links: brown them in a separate skillet over medium heat with 1 teaspoon olive oil, turning until browned on all sides (6–8 minutes), then add to the sauce and simmer 10–12 minutes in the sauce until cooked through. Alternatively, slice cooked sausage and warm in the sauce for 5 minutes.

Toss the drained spaghetti with several ladles of Bolognese sauce in the pasta pot or in the skillet over low heat, adding reserved pasta water 1–2 tablespoons at a time if needed to loosen and coat the pasta evenly. Plate the pasta, spoon extra sauce on top, and arrange meatballs or sausage as desired. Garnish with chopped parsley and grated Parmesan cheese to taste. Serve immediately.