Spaghetti Bolognese

There’s something truly enchanting about the classics, don’t you think? They’re like age-old stories, passed down from generation to generation, each carrying the essence of a time and place. One such classic that’s close to my heart is Spaghetti Bolognese.

I still vividly remember the first time I tasted this dish. I was in Bologna, the heart of Italy’s Emilia-Romagna region, known for its rich culinary traditions. I’d been traveling through Italy, exploring its vibrant food scene, and my journey led me to a quaint, family-run osteria in the historic center of Bologna.

Intrigued by the promise of tasting an authentic Spaghetti Bolognese, I decided to order it. The comforting aromas wafting from the kitchen as I waited for my dish were tantalizing. When my dish finally arrived, it was love at first bite. The perfectly cooked spaghetti, the rich and hearty ragù Bolognese, and the generous dusting of Parmigiano Reggiano created an explosion of flavors that was truly unforgettable.

That’s the magic of Spaghetti Bolognese—it embodies the very soul of Italian cooking: simplicity, quality ingredients, and lots of love. Today, I’m thrilled to share this classic recipe with you.

Spaghetti Bolognese

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 400 g Spaghetti
  • 2 tbsp olive oil
  • 2 onions finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 3 cloves of garlic minced
  • 500 g ground beef
  • 150 g pancetta finely chopped
  • 125 ml red wine
  • 1 can chopped tomatoes about 400g
  • 3 tbsp tomato paste
  • 1 tsp oregano
  • salt and pepper to taste
  • basil leaves for garnish
  • Parmigiano Reggiano grated, for serving


  • In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté until the vegetables are softened, about 5 minutes.
  • Add the pancetta and ground beef to the pan. Cook, breaking up the meat with a spoon, until browned.
  • Pour in the red wine and let it simmer until the alcohol has evaporated.
  • Stir in the tomatoes, tomato paste, and oregano. Season with salt and pepper. Reduce the heat to low, cover the pan, and let the sauce simmer for at least 2 hours. The longer you let it simmer, the more flavorful it will be.
  • About 15 minutes before the sauce is done, cook the spaghetti in a large pot of salted boiling water until al dente. Drain well.
  • Toss the cooked spaghetti in the Bolognese sauce until well coated. Divide the pasta among serving plates.
  • Garnish with fresh basil leaves and serve with a generous dusting of Parmigiano Reggiano.

Buon appetito! May this Spaghetti Bolognese bring a touch of Bologna to your kitchen, and warmth and joy to your table. Until our next culinary adventure, ciao!