This recipe for homemade Spaghetti Bolognese is one of my all-time favorites. It’s rich, flavorful, and perfect for a comforting dinner. The beauty of this dish lies in its simplicity, using common ingredients that you might already have in your kitchen. I can assure you that once you try this authentic Italian-style Bolognese, you’ll never want to go back to jarred sauces again.

To get started, I gather all the necessary ingredients. For a classic Bolognese sauce, I use:

• Olive oil – 2 tablespoons
• Onion – 1 medium, finely chopped
• Carrot – 1 medium, finely chopped
• Celery – 1 stalk, finely chopped
• Garlic – 2 cloves, minced
• Ground beef – 500g (or a mix of beef and pork for added flavor)
• Tomato purée – 2 tablespoons
• Canned tomatoes – 400g (crushed or diced)
• Red wine – 125ml (optional but recommended)
• Basil – a sprinkle of dried or a few fresh leaves
• Salt and pepper – to taste
• Spaghetti – 400g
• Parmesan cheese – for serving

Next, I heat the olive oil in a large saucepan over medium heat. Once hot, I add the chopped onion, carrot, and celery, stirring occasionally until they soften, usually for about 5 minutes. Then, I toss in the minced garlic and sauté it for an additional minute, being careful not to let it burn. The aroma at this stage is simply delightful!

Then it’s time to add the ground beef. I break it up with a spoon and cook it until it’s browned all over, about 5-7 minutes. Once the meat is nicely browned, I pour in the wine (if using), and let it simmer until it has reduced by half. This step adds depth and complexity to the sauce.

Following this, I stir in the tomato purée and cook it for a couple of minutes. Afterward, I add the canned tomatoes along with some basil, and season with salt and pepper to taste. I reduce the heat to low and let it simmer gently for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors meld together, so I often let it go for up to an hour or even more if time allows.

While the sauce is cooking, I prepare the spaghetti. I bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Once done, I drain the spaghetti, reserving a little of the pasta water in case I need to thin the sauce.

Finally, I serve the spaghetti in bowls, topping it generously with the Bolognese sauce. I never skip finishing it off with a heavy grating of Parmesan cheese. It’s the perfect finish to this hearty meal, and I can’t get enough of it!

I hope you enjoy making and eating this Spaghetti Bolognese as much as I do. It’s a crowd-pleaser and perfect for family dinners or gatherings with friends!