Classic Spaghetti Bolognese with Rich Tomato Sauce – Comforting, Hearty, and Easy

Spaghetti Bolognese is the kind of meal that makes a weeknight feel special. It’s warm, satisfying, and full of familiar flavors that never get old. This version keeps things classic: a savory meat sauce slowly simmered with tomatoes, herbs, and a splash of milk for silkiness.

You’ll get deep flavor without complicated steps or fancy ingredients. If you’re craving a big bowl of comfort, this is the one to make.

Print Recipe

Classic Spaghetti Bolognese with Rich Tomato Sauce - Comforting, Hearty, and Easy

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 4 servings

Ingredients

• Olive oil – for sautéing
• Unsalted butter – adds richness (optional but recommended)
• Yellow onion – finely chopped
• Carrot – finely chopped
• Celery stalk – finely chopped
• Garlic – minced
• Ground beef (80–90% lean)
• Ground pork or Italian sausage (mild)
• Tomato paste
• Crushed tomatoes (28 oz can) or passata
• Dry red wine (or beef broth as a substitute)
• Whole milk (or half-and-half)
• Bay leaf
• Dried oregano and/or Italian seasoning
• Nutmeg – just a pinch (optional, traditional)
• Kosher salt and black pepper
• Spaghetti
• Parmesan cheese, freshly grated
• Fresh basil or parsley for garnish (optional)

Instructions

• Prep the base: Warm 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt.Cook 6–8 minutes until soft and lightly golden. Stir in garlic for 30 seconds.
• Brown the meat: Add ground beef and pork. Break it up with a spoon and cook until well browned, about 7–10 minutes.Season with salt and pepper. Don’t rush—browning builds flavor.
• Tomato paste and deglaze: Stir in 2 tablespoons tomato paste and cook 2 minutes to caramelize. Pour in 1/2 cup red wine, scraping up any browned bits.Let it reduce by half.
• Simmer the sauce: Add crushed tomatoes, 1 bay leaf, 1 teaspoon dried oregano, and a pinch of nutmeg. Bring to a gentle simmer, then reduce heat to low. Cook uncovered 30–45 minutes, stirring occasionally, until thick and glossy.
• Finish with milk: Stir in 1/2 cup milk and simmer another 5–10 minutes.Taste and adjust salt and pepper. Remove bay leaf.
• Cook the pasta: Boil spaghetti in well-salted water until just al dente. Reserve 1/2 cup pasta water, then drain.
• Bring it together: Toss pasta with a few ladles of sauce and a splash of pasta water to help it cling.Plate and top with extra sauce, Parmesan, and herbs.

What Makes This Recipe So Good

• Balanced flavor: A mix of beef and pork gives a rich, rounded taste, while tomatoes, wine, and aromatics bring depth.
• Silky texture: A small amount of milk softens the acidity of the tomatoes and makes the sauce luxuriously smooth.
• Slow-simmer magic: Letting the sauce bubble gently builds complexity with minimal effort.
• Weeknight-friendly: Straightforward steps, pantry staples, and just one pot for the sauce.
• Kid-approved: Familiar flavors and tender meat make it an easy family favorite.

Shopping List

• Olive oil – for sautéing
• Unsalted butter – adds richness (optional but recommended)
• Yellow onion – finely chopped
• Carrot – finely chopped
• Celery stalk – finely chopped
• Garlic – minced
• Ground beef (80–90% lean)
• Ground pork or Italian sausage (mild)
• Tomato paste
• Crushed tomatoes (28 oz can) or passata
• Dry red wine (or beef broth as a substitute)
• Whole milk (or half-and-half)
• Bay leaf
• Dried oregano and/or Italian seasoning
• Nutmeg – just a pinch (optional, traditional)
• Kosher salt and black pepper
• Spaghetti
• Parmesan cheese, freshly grated
• Fresh basil or parsley for garnish (optional)

How to Make It

1. Prep the base: Warm 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt.

   Cook 6–8 minutes until soft and lightly golden. Stir in garlic for 30 seconds.

2. Brown the meat: Add ground beef and pork. Break it up with a spoon and cook until well browned, about 7–10 minutes.

   Season with salt and pepper. Don’t rush—browning builds flavor.

3. Tomato paste and deglaze: Stir in 2 tablespoons tomato paste and cook 2 minutes to caramelize. Pour in 1/2 cup red wine, scraping up any browned bits.

   Let it reduce by half.

4. Simmer the sauce: Add crushed tomatoes, 1 bay leaf, 1 teaspoon dried oregano, and a pinch of nutmeg. Bring to a gentle simmer, then reduce heat to low. Cook uncovered 30–45 minutes, stirring occasionally, until thick and glossy.
5. Finish with milk: Stir in 1/2 cup milk and simmer another 5–10 minutes.

   Taste and adjust salt and pepper. Remove bay leaf.

6. Cook the pasta: Boil spaghetti in well-salted water until just al dente. Reserve 1/2 cup pasta water, then drain.
7. Bring it together: Toss pasta with a few ladles of sauce and a splash of pasta water to help it cling.

   Plate and top with extra sauce, Parmesan, and herbs.

How to Store

• Fridge: Cool completely, then store sauce (separate from pasta) in an airtight container for up to 4 days.
• Freezer: Freeze sauce for up to 3 months. Thaw overnight in the fridge, then reheat gently with a splash of water or broth.
• Reheat: Warm on the stove over low heat. Add a little milk or water if it’s too thick.

  Cook fresh pasta for best texture.

Why This is Good for You

• Protein-rich: Ground meat provides steady energy and satiety.
• Veggie boost: The onion, carrot, and celery add fiber and nutrients without changing the classic flavor.
• Lycopene from tomatoes: Tomatoes are rich in antioxidants, especially when cooked.
• Customizable: You control salt, fat level, and add-ins like mushrooms or lentils.

Pitfalls to Watch Out For

• Skipping the browning: Pale meat leads to flat flavor. Cook until well browned.
• Rushing the simmer: Give the sauce time to thicken and mellow. Quick sauces taste sharp and thin.
• Overcooking pasta: Al dente is key.

  The pasta will continue to soften when tossed with sauce.

• Under-seasoning: Taste at the end and adjust salt, pepper, and acidity. A pinch of sugar or extra milk can balance tart tomatoes if needed.

Alternatives

• Beef only: Use all beef if you prefer, or swap in ground turkey for a lighter version.
• No wine: Use beef broth with a teaspoon of balsamic vinegar for depth.
• Dairy-free: Skip milk and finish with olive oil. Add a knob of dairy-free butter if you like.
• Gluten-free: Pair with gluten-free spaghetti or serve over polenta or zucchini noodles.
• Veg-forward: Add finely chopped mushrooms or lentils to stretch the sauce and boost umami.

FAQ

Can I make this ahead?

Yes.

The sauce tastes even better the next day. Store it in the fridge and cook fresh pasta when you’re ready to serve.

Do I have to use milk?

No, but it adds smoothness and balances acidity. You can use a splash of cream, half-and-half, or a dairy-free alternative.

What pasta shape works best?

Spaghetti is classic, but tagliatelle, fettuccine, or rigatoni also hold the sauce well.

How can I make it spicier?

Add a pinch of red pepper flakes when sautéing the aromatics, or stir in a little at the end to taste.

Can I cook this in a slow cooker?

Yes.

Brown the meat and aromatics on the stove first, then transfer to the slow cooker with the tomatoes and seasonings. Cook on low for 6–8 hours, stir in milk at the end.

Wrapping Up

This Classic Spaghetti Bolognese brings comfort and big flavor with simple steps and everyday ingredients. Browning, slow simmering, and a touch of milk are the secrets to a rich, rounded sauce.

Make a big batch, freeze some for later, and you’re set for easy, satisfying dinners. Top with Parmesan, grab a fork, and enjoy.