Classic Spaghetti Bolognese Recipe
Rich, slow-cooked Bolognese meat sauce with beef, pork, soffritto, wine and milk — served with spaghetti. This authentic spaghetti Bolognese recipe is the world's most popular pasta dish, made properly from scratch.
About This Recipe
True Bolognese (ragù alla Bolognese) is not a tomato sauce with mince — it's a slow-cooked meat ragù where beef and pork are the stars. The sauce is enriched with white wine and milk, giving it a subtle creaminess and tenderness. The tomatoes are there for acidity, not colour. Two to three hours of simmering is what separates a great Bolognese from an ordinary one.
Ingredients
Serves 6
- 300 gminced beef
- 200 gminced pork
- 1onion(finely diced)
- 2carrots(finely diced)
- 2 stalkscelery(finely diced)
- 3 clovesgarlic(minced)
- 150 mldry white wine
- 100 mlwhole milk
- 400 gtin chopped tomatoes
- 2 tbsptomato purée
- 1bay leaf
- 0.5 tspground nutmeg
- 3 tbspolive oil
- 500 gspaghetti
- 60 gParmesan(finely grated, to serve)
Instructions
- 1
Build the soffritto
Gently soften onion, carrot and celery in olive oil over low-medium heat for 10–12 minutes until very soft but not coloured. Add garlic for 1 minute more.
- 2
Brown the meat
Add beef and pork. Increase heat to medium-high. Break up the meat and cook until all liquid evaporates and the meat starts to fry and brown — about 10 minutes.
Don't rush this step. Water must evaporate before browning can occur. Browning = flavour.
- 3
Add wine and milk
Pour in wine and stir until fully absorbed. Then add milk and stir until absorbed. This tenderises the meat and adds depth.
- 4
Add tomatoes and simmer low
Add chopped tomatoes, tomato purée, bay leaf and nutmeg. Stir, then reduce to the lowest possible simmer. Cook uncovered for 2–2.5 hours, stirring every 20 minutes, until the sauce is deep, rich and barely liquid.
- 5
Cook pasta and serve
Cook spaghetti in heavily salted water until al dente. Reserve a cup of pasta water. Toss pasta in the sauce with a splash of pasta water. Serve with generous Parmesan.
Pro Tips
- →
Time is the main ingredient. Two hours at a bare simmer is non-negotiable for the best result.
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Milk is traditional and crucial — it tenderises the meat and gives richness.
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Bolognese freezes beautifully — make a double batch.
Variations
- •
Tagliatelle Bolognese: in Bologna, this dish is always served with tagliatelle, not spaghetti.
- •
Slow cooker Bolognese: after browning the meat and soffritto, transfer everything to a slow cooker and cook on low for 6–8 hours.
Storage
Refrigerate for up to 5 days. Freeze for up to 3 months. The sauce improves overnight.
History & Origin
Ragù alla Bolognese originates from Bologna, the capital of Emilia-Romagna in northern Italy. The earliest recorded recipe dates to 1891. The Accademia Italiana della Cucina registered a definitive recipe in 1982 — made with tagliatelle, never spaghetti, and crucially, very little tomato.
Frequently Asked Questions
What is the difference between Bolognese and meat sauce?
Authentic Bolognese uses a small amount of tomato and is enriched with milk and wine. American-style 'meat sauce' typically has far more tomato and is quicker to make.
How long should you cook Bolognese?
At minimum 1.5 hours; ideally 2.5–3 hours at the lowest possible simmer. The long cook time is what makes the flavour deep and complex.
Why do you add milk to Bolognese?
Milk tenderises the meat proteins and adds a subtle creaminess and richness. This is the authentic Italian technique documented in the earliest recipes.
Can you freeze Bolognese sauce?
Yes — Bolognese freezes perfectly for up to 3 months. It often tastes better after freezing and reheating.
Nutrition Facts
Per serving (400g) · 6 servings total
Time Summary
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