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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.
Want to try creamy Bolognese sauce?
- Add 1 tablespoon of softened cream cheese to the sauce mixture.
How to Make it
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!
Difference between Bolognese Sauce and Spaghetti Sauce
Traditional bolognese sauce is primarily comprised of meat (ground beef), with just a bit of tomato sauce. Spaghetti sauce is mostly made of tomato or marinara sauce and can be completely meat free.
Red Wine Substitutes
- Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto.
- Non-Alcoholic Options:
- Non-alcoholic wine
- 1/2 cup Red Wine Vinegar combined with 1/2 cup water.
- 2 Tbsp. tomato paste + 1 cup beef broth.
- See here for additional options.
Storage
- This spaghetti Bolognese reheats well in the microwave or on the stove top.
- Store it in an airtight container in the refrigerator, it’s best if eaten within three days.
Freezing
- Bolognese Sauce makes a great freezer food and is best if you can freeze it separately from the pasta.
- To freeze, let it cool completely. Store it in a labeled airtight container. It’s best if you use is within 3 months.
- Boil fresh pasta once ready to serve it.
- Let it defrost in the refrigerator overnight if possible. Reheat in the microwave or on the stove top.
PSST: If you do freeze it with the spaghetti mixed in, it’s totally okay. I do it all the time. 😉
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Spagetti Bolognese
Ingredients
- 2 Tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 garlic cloves, minced
- ½ pound ground beef, 80% lean
- 6 oz. ground Italian sausage, sweet or spicy
- 1 cup red wine, see note 1
- 18 oz can ground/crushed tomatoes, see note 2
- 1 teaspoon fresh rosemary, or 1/4 tsp dry
- 1 teaspoon fresh sage, or 1/4 tsp dry
- Salt/Pepper, to taste
- 12 oz. spaghetti, (3/4 of a 1 lb. box.)
- Fresh parsley, to garnish
- Parmesan cheese, to garnish
Instructions
- Heat the olive oil over medium heat in a large saucepan.
- Add the onions, carrots, and celery and cook until softened. About 5 minutes.
- Add the ground beef and sausage. Cook and crumble until browned and cooked through, about 7-10 minutes. Add the garlic during the last minute.
- Deglaze the pan with the wine and use a silicone spatula to "clean" the bottom of the pot.
- Add the tomatoes and seasonings. Let simmer for one hour, partially covered.
- Taste it and season with salt and pepper if desired.
- Cook the spaghetti according to package instructions. Drain well. Use kitchen tongs to toss the spaghetti into the saucepan with the pasta sauce.
- Garnish with fresh parsley and Parmesan cheese and serve!
Notes
- Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto.
- Non-Alcoholic Options:
- Non-alcoholic wine
- 1/2 cup Red Wine Vinegar combined with 1/2 cup water.
- 2 Tbsp. tomato paste + 1 cup beef broth.
- See here for additional options.
Note 2: I use a full 28 oz. can of crushed tomatoes when I make this recipe, you can adjust this based on your preference. Authentic Bolognese has less tomato sauce than this.
A bay leaf and a pinch of red pepper flakes may also be added if desired.
For creamy Bolognese sauce, Add 1 tablespoon of softened cream cheese to the sauce mixture.
Garlic Bread with Cheese and a side salad with Copycat Olive Garden Salad Dressing is perfect with this meal!
Nutrition
This was delicious. I had everything in my fridge besides the red wine so I omitted that and used some chicken broth instead. I’m sure that the flavor would have been deeper with the wine but I’m still happy with the flavor. I also added a little salt and pepper with each step. I definitely will be making it again!
I’m so happy you liked it Tanya! It’s true, in my opinion you can’t beat the wine, but chicken broth is a nice sub. Thanks so much for taking the time to leave a review!💖
Hi,
If I want to use red wine vinegar as a non-alcoholic substitute, am I using one cup?
Many thanks.
Hi Sian! You would want to use 1/2 cup Red Wine Vinegar combined with 1/2 cup water. Enjoy!
I also had an Italian grandmother and mom since I was born in northern Italy. Your sauce starts with carrots, onion and celery… mirepoix…bravo! Our bolognese sauce never includes sausage, basil or oregano..it’s a no no.
Your cooking process is similar including the red wine but our spices are bay leaves, allspice, touch of cloves, rosemary; tad unusual but coming from a region in Bologna ( where the sauce gets its name) it’s what my famiky has used for generations.
Just wanted to bring a different perspective to Bolognese sugo di carne!
I love your recipes and have used many of them especially your sausage and tortellini soup…BRAVA!!
Hi Lynda!! Thank you for sharing your thoughts on this!! I agree, the seasonings are definitely different here- I actually got this recipe from The Olive Garden awhile ago! So funny, right? Otherwise I think I would approached the seasonings differently, but I really like the way they taste! I’m so happy that you are enjoying the recipes, I love your positive energy- it’s contagious! 🙂
This is probably the 15th recipe I’ve tried from here. I had purchased your cookbook for my daughter, who the other night made this spaghetti, she called me to tell me how good it was and her 3 year old daughter who doesn’t like anything, loved this as did her husband and other daughter. So, I decided to give it a try tonight. REALLY good!!!! I scaled this for 10 servings, since I often feed my sister and her kids, who live down the road because she’s busy working full time. Based on your notes, I did use 1 bay leaf and cream cheese. 1 extra carrot and the recipe scaled to 10 only called for 1/4 tsp of both Rosemary and sage, I used 1/2 tsp. Other than that, I followed it to the letter. Once again, this is picky husband approved (although I have to put all tomatoes, yes even crushed, into the blender or he won’t eat it SMH!)
This is the only site I have found that is suitable for my VERY picky husband. You knock these recipes out of the park, every. single. time. Keep them coming 🙂
Wow I love hearing such great comments Julie, it makes me so happy when even the picky eaters in the family enjoy these meals. I have picky eaters at home too so every recipe goes through serious testing lol! Thanks so much for the great comments and review!💗💗💗
I grew up with an Italian grandmother and mother, so I’ve been making and eating pasta sauces my whole life. I have to admit, I’ve never tasted a meat sauce so flavorful! I was a little skeptical since my usual spices weren’t included in this recipe (oregano and basil) and it called for spices that I didn’t even know would work in Italian food. Not to mention, I’ve never added carrots or celery to a pasta sauce. It all came together perfectly and I’m not sure I’ll ever make a meat sauce any other way.
SO delicious…thank you so much!!
Wow this really is the ultimate compliment coming from someone with an Italian grandmother! Thanks so much for the great comments and for taking the time to leave a review Rosemary!❤️
You’re recipes are adorably put. I guess the apple doesn’t fall from the tree!!! Lol
Thanks so much Leigh!💗
This was awesome!! I have made bolognese sauce before, but yours had a few new twists for me that really elevated it – adding sausage, red wine, and the fresh herbs. It was truly outstanding and so easy. I served with bucatini pasta (my fave) garlic bread and of course red wine 🍷 😁. Thank you for another perfect recipe!
I’m so happy you were able to elevate your Spaghetti Bolognese with these tips Jenny. I love bucatini pasta too!😋 Thanks so much for the great review!
Thank you for this simple and perfectly explained recipe!
You’re very welcome Georgianna! It’s my pleasure!❤️
Hello, I was wondering if a Malbec or Red blend would work for the wine? That is just what we have. If I were to to go buy a new bottle, what would be your #1 choice?
Hey Randi! Malbec should be just fine! It does have a hint of sweetness to it but it’s still dry enough to cook with! If you’d prefer to get a new bottle, Merlot would be my first choice! 🙂
I made this last night and WOW! Bought my meats from a local Butcher and that just enhanced the flavors in this Bolognese to MIND BLOWING! Thank you fir sharing this! It was PERFECTION!! Can’t wait to make it again! P.S. I used a really nice CAB in the sauce!
You’re very welcome Troy, thanks so much for the great review!😃 I’m so happy you enjoyed it so much! Definitely one of our go to recipes over here too!