Spaghetti Bolognese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt and 1 teaspoon olive oil.

Add 400 g dried spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup (240 ml) of pasta cooking water, then drain the spaghetti and set aside. Do not rinse.

Prepare aromatics

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large heavy-bottomed skillet or Dutch oven over medium heat until butter melts and oil shimmers.

Add 1 cup finely diced yellow onion, 1/2 cup finely diced carrot, and 1/2 cup finely diced celery. Sauté, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes.

Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Brown the beef

Increase heat to medium-high and add 500 g chopped tenderloin beef. Break up the meat with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. If excess liquid collects, increase heat to evaporate; you want nicely browned bits on the pan.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly — this deepens the tomato flavor.

Deglaze and simmer

Pour in 120 ml dry red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add the crushed canned tomatoes (800 g), 120 ml beef stock, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, 1/2 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until the sauce thickens and flavors meld. If the sauce becomes too thick, add a splash of reserved pasta water or extra stock.

Remove and discard the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.

Finish the sauce

Optional: stir in 60 ml whole milk or heavy cream for a richer, silkier sauce. Simmer 2–3 minutes to warm through. Stir in 2 tablespoons chopped fresh parsley.

Add the drained spaghetti directly to the sauce (or add sauce to the pasta) along with 1/4 cup (60 ml) reserved pasta water as needed to help the sauce cling. Toss over low heat for 1–2 minutes until pasta is evenly coated and heated through.

Divide onto plates and top with freshly grated Parmesan cheese (about 50 g total) and extra chopped parsley if desired. Serve immediately.