This classic spaghetti Bolognese has been a kitchen cornerstone in my home for years. I first landed on this particular balance of garlic, wine, tomato, and herbs during a busy autumn when I wanted something satisfying that could feed a crowd without fuss. It’s the sort of meal that fills the house with deep, savory aromas and reliably gets people asking for seconds. The texture is substantial — a meaty, slightly chunky sauce that clings to each strand of pasta — while the flavor is rounded by a touch of Worcestershire and a little sugar to tame the tomatoes’ acidity.

I fell in love with this preparation because it’s adaptable: you can take the quick 30-minute route or invest two hours on the stove and be rewarded with an even deeper, almost meaty-sweet complexity. Both ways produce a comforting, crowd-pleasing dish. Whenever we serve it at family dinners, someone inevitably reminisces about a meal from their childhood or asks me to package some to-go for later. It’s reliable, forgiving, and perfect for making ahead when you want an easy dinner later in the week.

Ingredients

• Olive oil: 1 1/2 tablespoons — use a good extra-virgin for the best flavor when sautéing aromatics; I reach for Colavita or similar mid-priced bottles for consistent results.
• Garlic: 2 cloves, minced — fresh garlic gives a fragrant base; avoid pre-minced jarred garlic if you want that clean fresh lift.
• Onion: 1 medium, finely chopped — yellow or brown onions add sweetness when softened; white onion works too but cooks a touch quicker.
• Ground beef (or half beef, half pork): 1 pound — I usually use 80/20 for flavor and juiciness, but you can choose leaner if preferred; mixing in pork adds richness.
• Dry red wine: 1/2 cup — adds acidity and depth; substitute beef broth or water if you prefer not to cook with wine.
• Beef bouillon: 2 cubes, crumbled — enhances savory umami; granulated bouillon is a fine alternative.
• Crushed tomatoes: 28-ounce can — use a good-quality brand or passata for a smooth texture; San Marzano-style or Mutti are reliable choices.
• Tomato paste: 2 tablespoons — concentrated tomato provides backbone and body to the sauce.
• White sugar (optional): 2 teaspoons — to balance acidity if the tomatoes taste sharp.
• Worcestershire sauce: 2 teaspoons — adds savory complexity and a slight tang.
• Bay leaves and thyme: 2 dried bay leaves and 2 sprigs fresh thyme (or 1/2 teaspoon dried) — aromatics that steep into the sauce for depth.
• Salt and pepper: 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper — season carefully and adjust at the end.
• Spaghetti to serve: 14 ounces dried — cook until just shy of al dente for tossing in the sauce; use brands like Barilla or De Cecco for a reliable bite.
• To finish: Grated Parmesan and chopped parsley (optional) — parsley brightens the finish while Parmesan adds a salty, nutty contrast.

Instructions

Sauté the aromatics: Heat 1 1/2 tablespoons of olive oil in a large pot or deep skillet over medium-high heat. Add the finely chopped onion and minced garlic and cook for about 3 minutes, stirring occasionally, until the onion is softened and just turning golden. The goal here is to release the aromatics without burning the garlic; reduce heat slightly if the garlic begins to brown too quickly. Brown the meat: Increase the heat to high and add the ground beef (or beef/pork mix). Break the meat up with a wooden spoon and let it sizzle until most of the pink has disappeared and the browned bits begin to stick to the pan — those fond bits add flavor later. Cook until the meat is well-browned, about 6–8 minutes, stirring occasionally. Deglaze with wine: Pour in 1/2 cup of dry red wine and bring to a simmer, cooking for about 1 minute while scraping the bottom of the pan to lift the browned bits. The alcohol smell should dissipate quickly, leaving a rounded acidity that brightens the sauce. If not using wine, add an equal amount of beef stock or water. Add tomatoes and seasonings: Stir in the crumbled beef bouillon, 28 ounces crushed tomatoes, 2 tablespoons tomato paste, 2 teaspoons Worcestershire sauce, bay leaves, thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Taste the mixture once heated through and add up to 2 teaspoons white sugar if the tomatoes are too acidic. Bring to a simmer, then reduce heat so the sauce bubbles gently. Simmer and adjust: Let the sauce cook uncovered for 20–30 minutes, stirring occasionally. The sauce should reduce and thicken; add a splash of water if it becomes too thick for your preference. For a deeper flavor, cover and simmer very low for 2–2.5 hours with an additional 3/4 cup water, stirring every 30 minutes; uncover and simmer 20 minutes to thicken before serving. Toss with pasta (optional): Bring a large pot of salted water to a boil and cook 14 ounces of dried spaghetti per package directions minus 1 minute. Reserve about 1/2 cup of pasta cooking water, drain the pasta, then add the drained spaghetti to the sauce over medium heat with about 1/2 cup reserved water. Toss gently for 1½–2 minutes until the pasta turns a reddish color and the sauce clings to each strand. Finish and serve: Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with more salt if needed. Divide between bowls and top with grated Parmesan and chopped parsley, if desired.

Storage Tips

Let the sauce cool to near room temperature before storing to avoid condensation inside containers. Use airtight glass or BPA-free plastic containers and refrigerate for up to 4 days. For longer storage, freeze in portioned containers or heavy-duty freezer bags for up to 3 months; label with the date. To reheat, thaw overnight in the refrigerator or reheat from frozen on low heat with a splash of water or stock to loosen the sauce. If reheating in the microwave, stir every 30 seconds to ensure even heating and prevent hot spots.

Ingredient Substitutions

If you don’t have red wine, substitute an equal amount of beef broth or water with a teaspoon of balsamic vinegar to mimic acidity. For a lighter finish, use lean ground beef or a 50/50 mix of beef and pork; the pork adds a silkier mouthfeel. Swap dried thyme for oregano if preferred, and use low-sodium bouillon or skip it entirely if you’re watching salt — adjust seasoning later. For a vegetarian alternative, replace the meat with crumbled tempeh or lentils and use vegetable bouillon instead of beef.

Serving Suggestions

Serve with plenty of freshly grated Parmesan and a scattering of chopped flat-leaf parsley for brightness. A simple green salad with lemon vinaigrette, roasted vegetables, or garlic bread complement the dish nicely. For a heartier meal, offer braised greens or roasted mushrooms on the side. When entertaining, set out bowls of cheese, chili flakes, and extra olive oil so guests can customize their plates.

Cultural Background

Although called Bolognese, or ragù alla Bolognese, the sauce has deep roots in the city of Bologna in northern Italy. Traditional versions often include a soffritto of carrot, celery, and onion, milk or cream to soften acidity, and a long gentle simmer. The dish evolved differently around the world; in many English-speaking countries it’s commonly served over spaghetti, while purists in Emilia-Romagna pair it with tagliatelle or use it as the meat component in lasagna. This recipe leans into the international, family-friendly style popular in home kitchens.

Seasonal Adaptations

In winter, enrich the sauce with a splash of beef stock and a paring of red wine for extra depth, and serve with robust winter greens. In summer, use lighter pork-beef mix, skip the long simmer, and brighten with a handful of chopped basil or parsley at the end. Around holidays, double the batch and freeze portions for easy hosting; add roasted root vegetables to bulk up the dish for large gatherings.

Meal Prep Tips

Make a double batch of sauce and freeze in individual portions for quick weeknight dinners. Cook pasta fresh when serving, or par-cook pasta and chill in an oiled tray to reheat quickly by tossing in hot sauce for a minute. Use reusable glass containers for storing to make reheating and portioning easier. If you prefer bulk preparation, assemble the cooked sauce and cooked pasta separately and combine just before serving to preserve texture.

This version of Bolognese is meant to be both a reliable weeknight hero and a canvas for slow-cooking indulgence. It’s comforting, adaptable, and one of those dishes that improves with practice — I hope it becomes a regular on your table.