What is the most traditional spaghetti Bolognese recipe?

A truly traditional spaghetti Bolognese recipe doesn’t actually start with spaghetti. In its birthplace, Bologna, it’s known as Ragù alla Bolognese and traditionally paired with fresh egg tagliatelle. The original recipe uses finely chopped beef and pork, simmered with onion, celery, and carrot, enriched with milk, a hint of tomato, and slowly cooked for hours.

Is there an easy Bolognese recipe for busy weeknights?

Absolutely. A good easy Bolognese recipe trims the cooking time without sacrificing too much depth. Instead of a slow, multi-hour simmer, you can use high-quality canned tomatoes, pre-chopped mirepoix (onion, celery, carrot), and a fast-reducing wine or broth. Craving something bold and spicy after mastering Bolognese? Don’t miss this flavorful Cajun honey butter chicken pasta .

What’s the difference between Bolognese sauce and other meat sauces?

Bolognese sauce stands out because it’s more than just a meat-and-tomato combo. Unlike American-style meat sauces, which lean heavily on marinara or crushed tomatoes, Bolognese is meat-forward, creamy, and more nuanced. It contains: Ground beef and pork Milk or cream Minimal tomato (sometimes just paste) A slow-cooked, dense texture

How does Jamie Oliver’s spaghetti Bolognese recipe compare?

The spaghetti Bolognese recipe Jamie Oliver shares with the world is rustic, hearty, and tweaked for flavor impact. Jamie often adds fresh herbs like rosemary or thyme, uses free-range minced meat, and sometimes sneaks in chopped bacon or even Worcestershire sauce for a little umami boost. He embraces boldness—without losing sight of simplicity. His approach appeals to modern cooks who want depth without endless simmering. It’s a bridge between old-school comfort and current-day kitchen efficiency.

How To Prepare Irresistible Spaghetti Bolognese Recipe - Recipestasteful | We're the secret ingredient for home cooks.

Description

Spaghetti Bolognese is a classic Italian dish featuring a rich and savory meat sauce made with ground beef, aromatic vegetables, tomatoes, and herbs, all served over al dente spaghetti. It’s hearty, flavorful, and perfect for cozy dinners or impressive entertaining.

Ingredients

Scale

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 lb (450g) ground beef
1/4 cup tomato paste
1 can (28 oz) crushed tomatoes
1/2 cup red wine (optional)
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
1/4 cup whole milk or cream
12 oz (340g) spaghetti
Grated Parmesan cheese, for serving
Fresh basil or parsley, for garnish

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Instructions

Heat olive oil in a large skillet or saucepan over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until softened.
Add garlic and cook for 1 minute more until fragrant.
Add ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat if needed.
Stir in tomato paste and cook for 2 minutes to develop flavor.
Add crushed tomatoes, red wine (if using), oregano, basil, salt, and pepper. Stir well to combine.
Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and rich.
Stir in milk or cream and simmer for another 5 minutes. Adjust seasoning if needed.
Meanwhile, cook spaghetti in salted boiling water until al dente. Drain well.
Toss cooked spaghetti with some of the Bolognese sauce or plate the pasta and spoon sauce on top.
Serve hot with grated Parmesan and garnish with fresh herbs.

Notes

Use a mix of ground beef and pork for extra depth of flavor.
Simmer longer (up to 1–2 hours) for a richer, more traditional ragu-style Bolognese.
Leftover sauce freezes well for up to 3 months.
Serve with garlic bread and salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 510
Sugar: 7g
Sodium: 580mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg