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–+ servings

Easy Spaghetti Bolognese

This simple, yet delicious, Bolognese sauce is a weekly go-to in our family. It’s just like the spaghetti Bolognese mom used to make, but with the volume turned up!
5 from 9 votes
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Cook Time 1 hour
Total Time 1 hour
Servings 6 servings
Category Basics, Savory

Ingredients
 

  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1 lb ground beef
  • ¾ lb hot Italian sausages, uncased (or mild; see Note, below)
  • ⅓ cup tomato paste
  • 4 cloves of garlic, peeled and minced
  • 2 28-ounce cans whole peeled tomatoes in purée (preferably San Marzano)
  • 1 Tbsp kosher salt (I use Diamond Crystal)
  • ½ tsp ground black pepper
  • ½ cup red wine (full-bodied and dry)
  • ¼ cup fresh basil, julienned (plus more for serving)
  • 1 lb (454 g) spaghetti
  • Parmesan cheese, freshly grated (for serving)

Instructions

  • In a large pot or Dutch oven, heat extra virgin olive oil over moderate heat. Add in chopped onions and cook until slightly softened (about 2 to 3 minutes).
    2 Tbsp extra virgin olive oil
    1 medium onion, chopped
  • Add in the ground beef and uncased sausage, breaking up the meat into small pieces with a spoon. Cook the meat until fully cooked and no pink remains (about 5 to 8 minutes).
    1 lb ground beef
    ¾ lb hot Italian sausages, uncased
  • Stir in the tomato paste and minced garlic. Cook until garlic is fragrant (about 2 to 3 minutes).
    ⅓ cup tomato paste
    4 cloves of garlic, peeled and minced
  • Meanwhile, drain any excess liquid from the tomato cans (see Note below). On a plate, dice the tomatoes.
    2 28-ounce cans whole peeled tomatoes in purée
  • Add in the diced tomatoes, together with any remaining purée or juices.
    Pro tip: Some canned tomatoes are packed in tomato juice, and others in tomato purée. If the liquid the tomatoes are packed in is watery, drain out the excess liquid or simmer for a bit longer to reduce the sauce. You can skip this step if your tomatoes are packed in purée.
  • Stir in the salt, pepper, and red wine.
    1 Tbsp kosher salt
    ½ tsp ground black pepper
    ½ cup red wine
  • Bring the sauce to a low boil, then reduce heat to medium-low and simmer, uncovered, until the sauce reduces, thickens, and becomes richer in color (about 50 minutes).
    Pro tip: Simmering the sauce for at least 50 minutes allows the sugars in the tomatoes to break down and caramelize, leading to a deeper flavor and thicker consistency. Tomato-based sauces that haven't been allowed to simmer long enough tend to have an acidic taste. If you find your sauce still has an acidic taste, you can simmer it for longer or stir in 1–2 teaspoons of granulated sugar.
  • Stir in the basil.
    ¼ cup fresh basil, julienned
  • Taste sauce, and check for proper seasoning.
  • Meanwhile, bring 4 to 6 quarts of salted water to a boil in a large pot. Add in spaghetti and cook according to the instructions on the package. Drain spaghetti and return it to the pot.
    1 lb (454 g) spaghetti
  • Pour sauce over spaghetti and toss to combine.
  • Serve hot, passing freshly grated parmesan cheese and extra basil generously over pasta, as desired.
    Parmesan cheese, freshly grated

Notes

  1. Tomatoes: Some canned tomatoes are packed in tomato juice, and others in tomato purée. If the liquid the tomatoes are packed in is watery, drain out the excess liquid or simmer for a bit longer to reduce the sauce. You can skip this step if your tomatoes are packed in purée.
  2. Sausage: You can easily replace the hot Italian sausages with more mild-flavored sausages, as desired — although I don’t find that using hot Italian sausages makes the sauce particularly spicy. (You can also replace the sausages altogether with ¾ lb ground beef, 2 tsp freshly chopped fennel seeds, and ¼ tsp red pepper flakes.)
  3. Taste as you go! Different brands of sausage, tomatoes, and cheeses contain different amounts of salt and spices. Always be sure to taste and adjust as you move through a recipe to get it just right!

Nutrition

Calories: 768kcal | Carbohydrates: 74g | Protein: 35g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 2148mg | Potassium: 1250mg | Fiber: 6g | Sugar: 11g | Vitamin A: 604IU | Vitamin C: 33mg | Calcium: 141mg | Iron: 7mg
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