Classic Spaghetti Bolognese
6 servings15 min prep45 min cookEasy
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The Tale of Classic Spaghetti Bolognese
Story updated
Bolognese sauce (ragù alla bolognese) originated in Bologna, Italy, with early written recipes appearing in the late 18th century. The version most Americans know—tomato-heavy and piled onto spaghetti—is largely an international adaptation, since traditional Bolognese uses tagliatelle and a much lighter tomato presence.
Ingredients
Scale:· 6 servings
- 1.5 lbs ground beef (85/15)
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 1 cup beef broth
- 1/2 cup whole milk
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 lb spaghetti
- Grated Parmesan for serving
Instructions
- 1Heat the olive oil in a large pot or Dutch oven over medium heat and add the onion, carrot, and celery, cooking for 6-7 minutes until softened.
- 2Add the garlic and cook for 30 seconds until fragrant, then push the vegetables aside and add the ground beef, breaking it up with a spoon and browning for 6-8 minutes.
- 3Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor, then add the crushed tomatoes and beef broth.
- 4Bring to a gentle simmer, reduce heat to low, and cook uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens.
- 5Stir in the milk and oregano and season with salt and pepper, then simmer another 5 minutes.
- 6Meanwhile, cook the spaghetti in well-salted boiling water until al dente, then drain, reserving a splash of pasta water.
- 7Toss the pasta with the sauce, loosening with reserved pasta water if needed, and serve topped with grated Parmesan.
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