This traditional Spaghetti Bolognese has an ultra flavorful meat sauce that’s easy to make! Your family will love this classic Italian dinner.
2 Tablespoons olive oil 1 onion, diced 1 carrot, diced 1 celery stalk, 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
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 meat and cook for 10 additional minutes, crumbling and stirring occasionally.
Deglaze the pan with the wine.
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!
Note 1: Chianti, Pinot Pior, and Merlot are the best wines for Bolognese sauce. (I’ve also used Cabernet Sauvignon.)
Substitutes for Red Wine in Bolognese Sauce:
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.
Homemade cheesy garlic bread and a side salad with Copycat Olive Garden Salad Dressing is perfect with this meal!
Calories: 575 kcal , Carbohydrates: 63 g , Protein: 24 g , Fat: 21 g , Saturated Fat: 8 g , Cholesterol: 58 mg , Sodium: 430 mg , Potassium: 791 mg , Fiber: 5 g , Sugar: 8 g , Vitamin A: 2258 IU , Vitamin C: 13 mg , Calcium: 81 mg , Iron: 4 mg