Classic Spaghetti Bolognese

Indulge in the deep, savory flavors of homemade Spaghetti Bolognese. Slow-simmered to perfection with ground beef, Italian sausage, vegetables, and red wine, this classic dish is a comforting and satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 pound (about 450g) ground beef
• 1 pound (about 450g) Italian sausage (sweet or hot, removed from casings)
• 1 cup dry red wine (such as Chianti or Merlot)
• 2 (28 ounce) cans crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup beef broth (low sodium)
• 1/2 cup whole milk (optional, for added richness)
• Salt and freshly ground black pepper to taste
• Fresh parsley or basil, chopped (for garnish)
• 1.5 pounds (about 700g) spaghetti
• Salt for boiling water
• Grated Parmesan cheese

Directions

1. Sauté the Vegetables (Soffritto): Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 8-10 minutes.
2. Add Garlic and Meat: Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef and Italian sausage. Break up the meat with a spoon and cook until browned, draining any excess fat.
3. Deglaze with Wine: Pour in the red wine and bring to a simmer, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce by about half, about 5-7 minutes.
4. Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato sauce, oregano, basil, thyme, and bay leaf. Season with salt and pepper to taste.
5. Simmer the Sauce: Pour in the beef broth and the whole milk (if using). Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it simmer for at least 2 hours, or preferably 3 hours, stirring occasionally. The longer it simmers, the richer and more flavorful it will become. Remove the bay leaf before serving.
6. Cook the Spaghetti: About 15-20 minutes before the sauce is ready, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
7. Combine and Serve: Drain the spaghetti and add it directly to the pot of Bolognese sauce. Toss well to coat. If the sauce seems too thick, add a little of the reserved pasta cooking water to reach your desired consistency.
8. Garnish and Serve: Serve the spaghetti Bolognese immediately, garnished with fresh chopped parsley or basil and grated Parmesan cheese, if desired.