This traditional Spaghetti Bolognese has an ultra flavorful meat sauce that’s easy to make! Even kids and picky eaters will love this classic Italian meat sauce.
Spaghetti Bolognese
There are no words to describe how much my family loves this slow cooked meat sauce. Serve it up with a tall glass of milk and some garlic bread with cheese and you’ve got an award winning meal packed with protein and the best Italian flavors.
Meat to Sauce Ratio
Traditional Spaghetti Bolognese recipes are made with very little marinara. The authentic version is mostly made of meat.
Me? I like a little bit more sauce in my pasta, so feel free to use a 28 oz. can instead of the 18 ounces noted in the recipe. You can always start with 18 ounces and add more as you see fit.
Bolognese Sauce Ingredients
See recipe card at the bottom of this post for ingredient quantities and instructions.
Olive Oil– High quality goes a long way!
Yellow Onion
Carrot
Celery
Garlic– Mince fresh cloves yourself for ultimate flavor
Beef- I use 80% lean
Italian Sausage- Sweet or Hot, (I use hot)
Red Wine– Chianti, Pinot Pior, Merlot are great in Bolognese sauce. See below for substitution options.
Crushed Tomatoes- Make sure you get the ground stuff, not chunky diced tomatoes.
Rosemary– fresh or dry
Sage– fresh or dry
Salt
Pepper
Parsley– to garnish
Grated Parmesan– to garnish
Bay Leaves and red pepper flakes may also be added to the sauce prior to simmering.
Soften the vegetables and brown the meat.
Add red wine, crushed tomatoes, and seasonings. Simmer for an hour and stir occasionally.
Stir in cooked spaghetti. Top with grated Parmesan and serve!
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