Italian · medium
Spaghetti Bolognese
Meat sauce over spaghetti (abroad); in Italy, ragù is more often paired with tagliatelle.
Steps
- 01
Sweat onion, carrot, and celery in olive oil until soft. Add garlic and tomato paste; cook until brick-red.
~10 min
- 02
Brown the meat, breaking it up. Deglaze with wine if using, then add tomatoes, bay leaf, salt, and pepper.
~10 min
- 03
Simmer uncovered, stirring occasionally, until thick and rich, 45–60 minutes.
~50 min
- 04
Cook spaghetti al dente. Toss with ragù and a splash of pasta water. Finish with Parmigiano.
~11 min
Tips
- Low and slow builds sweetness—don’t rush the simmer.
- A spoon of pasta water helps sauce cling to every strand.