Spaghetti Bolognese Recipe

Name: Spaghetti Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 2 medium onions, finely chopped; 4 celery stalks, finely chopped; 4 carrots, peeled and finely chopped; 8 large garlic cloves, minced; 2 pounds ground veal; 2 pounds ground beef; 2 cups dry white wine, such as Pinot Grigio; 3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand; 2 quarts chicken stock; Kosher salt and freshly ground black pepper; 2 cups milk; 1 pound dried spaghetti; Large spoonful ricotta cheese; Handful freshly grated Parmigiano-Reggiano, plus more for serving; Handful fresh basil leaves, torn into small pieces; Extra-virgin olive oil

Servings: persons

Extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 carrots, peeled and finely chopped
8 large garlic cloves, minced
2 pounds ground veal
2 pounds ground beef
2 cups dry white wine, such as Pinot Grigio
3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand
2 quarts chicken stock
Kosher salt and freshly ground black pepper
2 cups milk
1 pound dried spaghetti
Large spoonful ricotta cheese
Handful freshly grated Parmigiano-Reggiano, plus more for serving
Handful fresh basil leaves, torn into small pieces
Extra-virgin olive oil

1
["In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat.", "Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.", "Raise the heat a bit.", "Take the ground veal and beef, break it up into chunks and add it to the pan.", "Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink.", "Add the wine and simmer until the wine has evaporated.", "Then add the tomatoes and stock and season with salt and pepper.", "Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick.", "Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes.", "Taste again for salt and pepper.", "Mash the sauce against the side of the pan to really blend it.", "Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.", "Bring a big pot of lightly salted water to a boil for the spaghetti.", "When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm (""al dente"

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Extra-virgin olive oil, 2 medium onions, finely chopped, 4 celery stalks, finely chopped, 4 carrots, peeled and finely chopped, and more.

Yes, Spaghetti Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions