Jump to Recipe Print Recipe

Spaghetti Bolognese

Spaghetti bolognese is a classic Italian dish that has become popular all over the world. It is a simple yet delicious dish that consists of spaghetti noodles, a meaty tomato sauce, and grated Parmigiano Reggiano on top to finish the dish. 

Spaghetti bolognese has a rich history that dates back centuries and has evolved over time into the dish we know and love today. The origins of spaghetti bolognese can be traced back to the Italian city of Bologna in the early 19th century. The dish was originally called “ragù alla bolognese,” which translates to “meat sauce from Bologna.” It was a hearty meat sauce made with beef, pancetta, onions, carrots, celery, and tomatoes. The first written recipe for ragù alla bolognese was published in 1891 by Pellegrino Artusi, a famous Italian cookbook author. Artusi’s recipe called for a slow-cooked meat sauce that was served with tagliatelle, a flat, ribbon-like pasta that is similar to fettuccine. Over time, the recipe for ragù alla bolognese evolved, and in the 20th century, spaghetti became the preferred pasta to serve with the sauce. This change was likely because spaghetti was more widely available and easier to prepare than tagliatelle. 

Spaghetti bolognese became popular in Italy in the years following World War II, as Italians began to travel more and explore other parts of the country. From there it spread worldwide. 

Today, spaghetti bolognese is enjoyed all over the world. While the basic recipe for the sauce remains the same, there are many variations of the dish that incorporate different ingredients and flavors. Some people add mushrooms or red wine to the sauce, while others use ground turkey or chicken instead of beef. Spaghetti bolognese has become a classic dish that is loved by people of all ages and backgrounds. It is a comforting and satisfying meal that is easy to prepare and perfect for sharing with family and friends.

In my recipe, we have a few ingredients that you might not have put in a bolognese before. We add milk (an old nonna trick) to help curb the acidity of the dish from the tomatoes and to add a slight creaminess. Milk also has the ability to break down and soften the mince more too, winner winner. I also add anchovies, which also happens to be an old nonna trick. They add the anchovies, or as it is also known – “Italian MSG”, as a flavour booster, adding umami flavour to the dish. Don’t worry by adding 2 or 3 the dish won’t taste fishy. I also add beef stock powder. I prefer using powder over the actual stock as you can get a much more intense beefy flavour without having to add a whole lot of liquid, which you then have to simmer away until it has evaporated, taking a LOT of time. 

LOVE pasta? We have more recipes on a hearty dish for you to check out!

Authentic-ish Spaghetti Carbonara

This simple yet flavourful pasta dish is traditionally made with spaghetti, guanciale, eggs, and Pecorino Romano.

Penne Arrabbiata

A chilli and tomato based pasta with bacon.

Creamy Garlic Prawn Fettuccine

Pan-fried prawns and garlic in a creamy sauce with fettuccine.

 

Spaghetti Bolognese

Sharon Green
The traditional Italian meat and tomato pasta that is an absolute classic dish worldwide.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 8 generous serves

Equipment

  • 1 large pot or dutch oven or frypan (must be deep)

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 6 garlic cloves diced
  • 500g /1.1lbs beef mince
  • 500g /1.1lbs pork mince
  • 3 anchovies (optional)
  • 1 cup red wine
  • 2x 700g/1.5lb jars of tomato passata/puree
  • 1 cup water
  • 2 tbsp beef stock powder (I use continental)
  • 1½ tbsp italian herb mix (or use parsley, oregano, basil, thyme to make 1½ tbsp)
  • 1 tsp black pepper (fresly ground)
  • 1 tsp salt
  • 1 cup milk
  • 2 tsp sugar
  • Parmigiano Reggiano to serve (can also use parmesan or pecorino romano)

Instructions
 

  • In your large pot, add the oil and heat on med-high. Once oil is hot, add onion and cook for 3 minutes. Add garlic and cook for a further 2 minutes.
  • Add your beef mince, pork mince and anchovies. Break up the mince into small chunks using your spoon. Keep cooking the meats until they are all cooked through. Add the wine, and cook until it is almost completely reduced to almost nothing.
  • Add the 2 jars of passata to the pot. With the 1 cup of water, clean out each jar by filling it with the water, putting the lid on, shaking to release any tomato product. Do the same with both jars. Pour the tomatoey water into the pot. Add all the spices and herbs. Add the stock powder, sugar and milk. Stir very well.
  • Simmer this mixture on medium for 45-60 minutes, stirring every 5 minutes. You will know it's done when the sauce has reduced, and the filling looks like a meat pie filling (mostly meat a little bit of gravy).
  • To serve, cook 100-125g of spaghetti per serve, as per packet instructions. Mix cooked and drained spaghetti and heated bolognaise together before serving. Top generously with finely grated parmigiano reggiano to serve. Any extra bolognese can be portioned up and frozen, this freezes perfectly.
Keyword classics, pasta