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This blog post was originally published on December 18th, 2015. It was updated on December 14th, 2020.
What kind of Italian girl would I be if I didn’t have a killer Spaghetti Bolognese recipe up my sleeve?! Ha!
But actually. No jokes. This Spaghetti Bolognese recipe has taken me twirling through boyfriends and husbands (LOL, well one) and it’s been a hit every single time. I LOVE this Spaghetti Bolognese recipe!
It’s a great one to double and freeze, or even to make extra of and drop off to friends who are going through it. It nourishes, satisfies, and quite honestly it gets even better the second or third day in the fridge. My kids love this too!
As with any Italian recipe, the ingredients are simple, but the more high quality the ingredient you make this with, the better the sauce turns out. This is the time to go for those San Marzano tomatoes and authentic Parmesan Cheese. It makes a difference!
Let me know if you make this and love it, I can’t wait to hear if it becomes a family go-to like it is in my house!
- ¼ cup extra virgin olive oil
- 1 lb spaghetti
- 3 garlic cloves, thinly sliced
- 1 onion, peeled & chopped
- 2 celery stalks, chopped
- 2 carrots, peeled & chopped
- ½ lb ground beef
- ½ lb ground pork
- ½ cup red wine
- 1 28oz. can of crushed tomatoes
- salt, to taste
- pepper, to taste
- 10 fresh basil leaves
- ½ cup parmesan , grated, plus more for serving
- ¼ cup flat leaf parsley, chopped, for garnish (optional)
- In a large and deep skillet/sauce pan, heat the olive oil over medium-high heat.
- When the oil is shimmering, add the beef and pork, and brown well on both sides (approximately 5 minutes). Remove the meat with a slotted spoon and set aside on a plate.
- Next, add the garlic, onion, carrots, and celery. Season generously with salt and pepper. Cook over medium heat (stirring often) until the onions are translucent (approximately 6 minutes).
- Now, add the wine. Scrape up all the browned bits in the pan, and turn up the heat to high. Stir continuously.
- When the wine is almost evaporated, add the can of crushed tomatoes to the pan. Turn the heat down to low, add the meat back in to the pan, and add the sliced basil. Give it a good stir, and cover with a lid. Simmer for 30-40 minutes, stirring every so often.
- Meanwhile, boil a large pot of water with four tablespoons of salt.
- When it comes to a rolling boil, add the spaghetti and cook per package directions.
- Strain the water, return the pasta to the pot, and add two tablespoons of butter.
- Remove the lid on the sauce, add the parmesan cheese, and stir to blend. Season with salt and pepper to taste.
- Pour the sauce over the pasta in the pot, and stir to blend.
- Heap a generous amount of spaghetti onto each plate, and top with parsley and extra cheese! Enjoy.
Happily Eva After, Inc. © 2015 All Rights Reserved
This sounds delish. I’ve been in a food rut lately since I have had no free time, but I think I may do this this weekend! I would probably throw it over spaghetti squash or zoodles for me since I can’t eat pasta :-(, but spaghetti for the fiancé! Thanks for the recipe.
Yay! Glad it could be of some mealtime inspiration 🙂
I eat this over Spaghetti Squash allll the time. Such a great little trick, and it tastes just as good! Enjoy
I made this recipe for my husband and myself a couple of nights ago- it was to die for and he has requested it again 🙂 Thanks so much! Love your blog.
Yay! I won’t embarrass myself and tell you how often WE eat that spaghetti Bolognese. Let’s just say it’s good I have a gym membership. LOL!
Umm, so not only does this dish look yummy, but I love the presentation and what it’s served in :). Any chance you can share the source for the bowl it’s served in? TIA 🙂
The bowl is from CB2 from about 5 years ago. They don’t have them now, but I will keep a lookout. Thanks for reading!!
I’m making this for my husband and myself right meow! Been in a food rut, so I’m excited to try this! I love a good bolognese! Thank you for the recipe!
YAY!! I hope you guys loved it!!
It was so good; and just as delicious the next day over zoodles! We’re definitely going to keep it in the rotation!
I made this for a crowd last week and they all loved it. I just finished the last of the leftovers. Really outstanding!
Tess!! So happy to hear this!!! I always double the recipe and save for leftovers- I actually think it’s BETTER the next day…
Thanks for this great recipe! It was easy to make, so tasty and lots of leftovers for the freezer so I can enjoy another night without the work!
If you don’t mind sharing, what brand of crushed tomatoes do you use?
I like San Marzano the most!
Oh I just made this! So delicious- like a warm hug in a bowl! Perfect comfort food for cold , wet England!
Congratulations on the new baby, thrilled for you all xx
Yay! It makes me so happy to hear this!!! I always make a little extra and freeze for those blah days!
That was the idea- but I finished it all! I even ate it cold ?? Xx
Loved this! Thank you 🙂 Served over shirataki noodles for myself. Delicious!
I remember this “wifey” recipe as you described it when it was originally posted and I really don’t know why but I never tried it.I used to make a much more simple version without garlic,celery, basil, parmesan and wine, only with onion,crushed tomatoes, parsley and carots but as soon as I read it this time I am drooling … I am going for it this week for sure! Just one question, because I am not a garlic fan, do you think that only one glove would be Ok? Have you ever tried it with little garlic ?
I haven’t tried it with a little garlic, but I’m sure a clove would do fine