The Ultimate Spaghetti Bolognese
A rich, slow-simmered Spaghetti Bolognese recipe made with ground beef, pork, pancetta, and a blend of aromatic vegetables. Finished with wine, milk, and Parmesan, this dish delivers a deep, authentic Italian flavor perfect for family dinners or special occasions.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion peeled and finely chopped
- 2 carrots peeled and finely chopped
- 2 celery stalks finely chopped
- 5 cloves garlic minced
- 1 lb 450 g ground beef
- 1 lb 450 g ground pork
- 8 ounces 225 g pancetta, finely minced
- ¼ teaspoon dried chili flakes
- 4 tablespoons tomato paste
- 1 cup white or red wine
- ½ cup whole milk
- 1 28 oz can crushed tomatoes or passata
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 2 teaspoons Italian seasoning
- ¾ teaspoon salt
- Freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese Parmigiano Reggiano
- 2 tablespoons freshly chopped parsley
Instructions
- Prepare the Flavor Base: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrot, celery, and garlic, cooking until softened and golden, about 5 to 7 minutes. Stir occasionally to ensure even browning without burning.
- Brown the Meats: Add the ground beef, pork, and pancetta to the pot. Break the meat apart with a wooden spoon and cook until lightly browned, approximately 5 to 7 minutes. Allow the mixture to develop color and depth for a richer flavor profile.
- Incorporate the Tomato Paste and Spices: Stir in the tomato paste and chili flakes, mixing well to coat the meat evenly. Continue to cook for 2 minutes, allowing the tomato paste to caramelize slightly and intensify in flavor.
- Deglaze with Wine: Pour in the wine, stirring to deglaze the pot and release any browned bits from the bottom. Simmer until the wine reduces almost completely, about 8 to 10 minutes, leaving behind a robust and aromatic base.
- Add the Milk: Pour in the milk and simmer gently until it has mostly evaporated, approximately 8 to 10 minutes. This step softens the acidity of the tomatoes and enhances the sauce’s creaminess.
- Simmer the Sauce: Add the crushed tomatoes, chicken broth, bay leaves, Italian seasoning, salt, and a light pinch of black pepper. Stir well to combine, then bring the mixture to a gentle simmer. Reduce the heat to low and allow the sauce to cook slowly for 1 to 3 hours, stirring occasionally. The sauce should thicken, deepen in color, and develop a luxurious texture.
- Adjust Consistency and Seasoning: If the sauce reduces too much during cooking, add ¼ cup of hot water or broth at a time as needed. Taste the sauce and adjust the seasoning with additional salt or pepper if required.
- Finish with Cheese and Herbs: Once the sauce reaches the desired consistency, stir in the grated Parmesan cheese and fresh parsley. Fold gently until combined, allowing the cheese to melt into the sauce for a silky finish.
- Serve the Sauce: Serve generously over your choice of pasta — spaghetti, tagliatelle, fettuccine, or rigatoni. For optimal results, toss the cooked pasta directly into the sauce, adding a splash of reserved pasta water to help it adhere. Finish with additional Parmesan and fresh herbs before serving.
Notes
Chef’s Notes
- A thin layer of oil may rise to the top during the final stages of cooking. It can be spooned off or stirred back into the sauce for a richer taste.
- For enhanced depth of flavor, extend the simmering time. The longer it cooks, the more refined the sauce becomes.
- Reserve 1 to 1½ cups of starchy pasta water before draining your pasta — this helps adjust sauce consistency when combining.