Beef Bolognese with Spaghetti (Print version)

Hearty beef and tomato sauce simmered slowly, served over perfectly cooked spaghetti with Parmesan garnish.

# What you'll need:

→ Meats

01 - 1.1 lbs ground beef (80/20 preferred)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Pantry & Liquids

06 - 2 tbsp olive oil
07 - 28 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - ½ cup dry red wine
10 - ½ cup whole milk
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
15 - 14 oz dried spaghetti

→ Garnish

16 - ¼ cup freshly grated Parmesan cheese
17 - Fresh basil leaves (optional)

# How to make it:

01 - Heat olive oil in a large heavy-bottomed pan over medium heat. Cook onion, carrot, and celery for 7 to 8 minutes until softened and translucent.
02 - Incorporate minced garlic and cook for 1 minute, stirring frequently to release aroma.
03 - Increase heat to medium-high, add ground beef, and cook until browned, breaking it up with a spoon, about 6 to 8 minutes.
04 - Stir in tomato paste and cook for 2 minutes to intensify the sauce’s depth.
05 - Pour in dry red wine and simmer for 2 to 3 minutes, scraping up browned bits from the pan.
06 - Incorporate crushed tomatoes, dried oregano, dried basil, bay leaf, and season with salt and black pepper. Bring mixture to a gentle simmer.
07 - Lower heat to maintain a low simmer, cover partially, and cook sauce for 50 to 60 minutes, stirring occasionally.
08 - Stir in whole milk and continue to simmer for 10 additional minutes. Adjust seasoning as necessary.
09 - Meanwhile, prepare spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly.
10 - Remove bay leaf from sauce. Toss spaghetti with a portion of the sauce or serve sauce ladled generously over pasta. Garnish with Parmesan cheese and fresh basil leaves if desired.

# Expert suggestions:

01 -
  • The milk at the end softens everything into silk—it's the secret that makes this taste nothing like canned tomato sauce.
  • It's a genuine one-pan hero that fills your home with an aroma you can't replicate any other way.
  • The sauce improves over days, making it perfect for meal prep or unexpected guests.
02 -
  • The milk isn't a mistake—it's the traditional finisher that mellows the acidity and gives the sauce its signature silky texture.
  • Resist the urge to cook it on high heat; low and slow is the only way to build real depth without the sauce becoming scorched or separated.
03 -
  • Use a heavy-bottomed pan or Dutch oven—it distributes heat evenly so the sauce simmers gently instead of scorching on the bottom.
  • Taste the sauce at the 45-minute mark; if it tastes too acidic, a pinch of sugar can balance it, but salt and patience are usually the real fixes.

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