Spaghetti Bolognese
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Spaghetti Bolognese
A real bolognese rewards a slow simmer. Browned ground beef and pork build a deep, savory sauce with onion, carrot, celery, tomatoes, and a splash of milk that keeps it tender. Most of the time is hands-off while the sauce bubbles low and thickens. Toss it with spaghetti and finish with Parmesan. It serves six and tastes even better the next day, so make extra for leftovers.
Ingredients
- 1 pound spaghetti
- 3/4 pound ground beef
- 1/2 pound ground pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup whole milk
- 1/2 cup dry red wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan for serving
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened, about 6 minutes.
- Add the garlic, then the ground beef and pork. Cook, breaking up the meat, until browned. Drain any excess fat.
- Stir in the tomato paste and cook for 1 minute, then pour in the red wine and let it reduce by half.
- Add the crushed tomatoes and milk. Bring to a gentle simmer.
- Lower the heat and simmer uncovered for at least 1 1/2 hours, stirring now and then, until thick and rich. Season with salt and pepper.
- Cook the spaghetti until al dente, drain, and toss with the sauce. Serve with grated Parmesan.
Tips and variations
- Give it time. A long, low simmer is what turns the sauce deep and savory, so do not rush it.
- Add a splash of milk. It sounds unusual, but it keeps the meat tender and rounds out the acidity.
- Chop the vegetables fine so they melt into the sauce instead of standing out.
- Bolognese tastes even better the next day, so make a double batch and freeze half.
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Common questions
- Why add milk to bolognese
- Milk tenderizes the meat and softens the acidity of the tomatoes, giving the sauce a rounder, richer flavor. It is a traditional step in many Italian recipes.
- How long should bolognese simmer
- At least 90 minutes, and longer is better. The slow simmer melds the flavors and thickens the sauce. Two to three hours is ideal if you have the time.
- Can I make bolognese ahead
- Yes, and you should. It tastes even better the next day. Refrigerate for up to three days or freeze for up to three months.
- What pasta goes with bolognese
- Tagliatelle is traditional, but spaghetti is the most common at home. Any sturdy long or tube pasta holds the meaty sauce well.
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