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Home > Meal Type > Main Dishes > Authentic Spaghetti Bolognese

Authentic Spaghetti Bolognese

Updated: Jul 8th 2019 • Published: Apr 9th 2019 • 2 Comments

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Spaghetti Bolognese is an American Italian classic loved the world over. This Authentic Bolognese is cooked long and low to leave you with a rich, deep ragu that is loaded with flavor.

Simply the best recipe for Spaghetti Bolognese – A true classic family favorite.

Whilst the sauce is authentic, actually the true way to eat bolognese, or as they call it in Bologna – ragu, is over egg tagliatelle.

spaghetti bolognese in a white bowl on a dark table, garnished with basil

Jump Menu

  • How long to cook bolognese sauce for?
  • How many people will this Authentic Spaghetti Bolognese Serve?
  • How to freeze Spaghetti Bolognese.
  • Authentic Spaghetti Bolognese Recipe

How long to cook bolognese sauce for?

This authentic spaghetti bolognese is a slow cooking dish but it is worth the wait. The key to developing the flavour is to let the sauce cook over a very low heat for 90 minutes. This elongated cooking time, means the dried herbs soften and mellow into the sauce and the onion and garlic melt into the sauce.

PRO TIP
When you add the ground beef to the onion mixture, make sure you use a spatula or wooden spoon to really break the meat down. This helps it to absorb the flavours and gives the final sauce a melt in the mouth feel.

Although the recipe requires you to brown the beef, don’t let it get too crispy as this can affect the texture of the final bolognese sauce.

overhead view showing a white bowl of pasta with a whine glass in the background

Don’t be alarmed by the addition of sugar. Most canned tomatoes are a little acidic and the sugar helps to enhance the tomato taste and remove any sour notes.

If you have read any other recipe here on Sprinkles and Sprouts, you will know that I am a big advocates of using the pasta cooking water to create a thick saucy emulsion. That is vital here.

How to use the pasta cooking water in spaghetti bolognese

Once the pasta is cooked, add the pasta back to the pan along with some reserved cooking water and half of the bolognese. This is all cooked together to get the sauce into the pasta. It really does make a difference. You can still spoon a big spoonful over the top, but the simple step of cooking the pasta in some of the sauce will make all the difference.

showing how the sauce is coating the pasta as well as piled on top

How many people will this Authentic Spaghetti Bolognese Serve?

The recipe below makes enough sauce for 8 people, if you want a smaller amount, in the recipe card, you can use the servings box and change the servings number, this will scale the recipe automatically for you. (Just be aware that some numbers may look a little strange when scaled down)

Or freeze half for a quick weekday meal. It tastes fabulous after freezing.

How to freeze Spaghetti Bolognese.

I recommend freezing just the sauce and cooking the amount of pasta you need for your meal.
Allow the sauce to cool and then place into labeled pots or ziplock bags. It will keep in the freezer for 3-6 months.
Just remove the bolognese from the freezer in the morning and it will be ready to heat up when you get home in the evening.
You can heat it up in a microwaveable bowl, or over a low heat on the stovetop.

head on picture showing parmesan over a beef ragu

Serving Suggestions:

Side: We think this classic spaghetti bolognese is best paired with some sort of bread. Either some warm ciabatta or plenty of garlic bread.

Wine: Because of the slow cooking the tomatoes in this dish can take a big bright red wine. Try a Shiraz or a Chianti. Or go more traditional and pair this dish with a wine made with the Nebbiolo grape: a Barolo or Barbaresco.
If red isn’t your thing then stay with the regionality of this dish and serve this up with a sparkling Lambrusco, unusual but a great wine pairing.

A shallow white bowl filled with spaghetti bolognese garnished with parmesan and basil

For other delicious Pasta ideas:

  • Garlic Butter Pasta with Garlic Chicken
  • Cajun Chicken and Sausage Pasta
  • Pasta with Chicken Broth
  • Shrimp Chorizo Pasta
  • Creamy Rosemary Chicken Pasta
  • Pork Stroganoff with Buttered Noodles
  • Roasted Cauliflower Pasta with Creamy Garlic Sauce
  • Pasta with Roasted Fennel
  • See ALL 40+ Pasta Recipes

Enjoy x


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a white bowl of spaghetti bolognese on a dark table with a blue napkin
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4.82 from 11 votes

Authentic Spaghetti Bolognese Recipe

Spaghetti Bolognese is an Italian classic loved the world over. This Authentic Spaghetti Bolognese is cooked long and low to leave you with a rich, deep ragu that is loaded with flavor. Simply the best recipe for Spaghetti Bolognese – A true classic family favorite.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time2 hrs 20 mins
Course: Main
Cuisine: Italian
Servings: 8
Calories: 683kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams

For the Sauce

  • 2 large onions
  • 2 tbsp olive oil
  • 2 lb ground beef
  • 4 garlic cloves
  • 3/4 cup wine – see note 1
  • 3 beef bouillon cubes – like oxo
  • 2 x 28oz can crushed tomato
  • 1 tbsp sugar
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp dried oregano
  • 1 tbsp dried Italian mixed herbs
  • 1/2 cup water
  • salt and pepper

To Serve

  • 1.5 lb spaghetti
  • parmesan cheese

Instructions

To make the sauce

  • Peel and finely chop the onions.
  • Heat the olive oil in a large pan.
  • Add onion and cook over a medium heat for 5 minutes and cook until they are softened and lightly golden.
  • Turn the heat up to high, add beef and use a spatula or wooden spoon to really break the mince down as it browns. (see notes)
  • Crumble over the beef bouillon cubes and stir well to coat the meat.
  • Peel the garlic and grate or crush it into the mixture. Stir well.
  • Add in the red wine and let it sizzle for a a couple of minutes.
  • Add in the crushed tomatoes, sugar, Worcestershire Sauce, oregano, Italian mixed herbs and water.
  • Stir well and bring the mixture to a simmer.
  • 10. Put the lid on and cook over a very low heat for 1 1/2 hours; stirring occasionally.
  • 11. Once the time is up, increase the heat to medium and cooke  without the lid for a further 20 minutes.
  • 12. Taste the sauce and then add extra salt and pepper to taste.
  • 13. At this point you can cook the pasta or cool the sauce and refrigerate it until later.

To cook the Spaghetti

  • Bring a very large pan of water to the boil, once boiling salt it generously and cook the pasta until al-dente. (1 minute less than the packet suggests)
  • Reserve a cup of the pasta cooking water and then drain the pasta.
  • Place the pasta back into the pan and add the reserved water. Place over a high heat and add half of the bolognese sauce. Stir well until the sauce has thickened around the pasta.
  • Serve the pasta with extra sauce spooned on top.
  • Garnish with parmesan.

Notes

  1. You can use red wine or white wine in this dish. White wine is actually more authentic, but red wine tastes delicious too.

Nutrition

Calories: 683kcal | Carbohydrates: 70g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 463mg | Potassium: 608mg | Fiber: 4g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 2.7mg | Calcium: 81mg | Iron: 4.3mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts
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Filed Under: All Recipes, Father's Day, Main Dishes, Pasta Recipes

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Comments

  1. Glenn says

    Jan 18th 2020 at 10:55 am

    I believe that calling this an ‘American Dish’ is pushing it a bit! Most western countries will claim such. Australia in particular will dispute your claim. Spag bol, a colloquial term for it in Australia, once claimed it as a national dish.

    Reply
    • Claire McEwen says

      Jan 20th 2020 at 6:03 am

      Oh I think it is a dish that is loved the world over and every country has developed its own way of cooking it. Like you say the term “Spag Bol” as well as being used in Australia is also extremely common in the UK.
      Food historians say that it wasn’t until after the second world war, when soldiers returned home taking with them the idea of a ragu, that Bolognese became popular. The cheapness of meat (certainly in America) and the increase in Italian immigrants meant that Spaghetti Bolognese became popular in Britain and the US.
      I think every country has its adaptions, but it is interesting that Australia once claimed it as a national dish. It isn’t what I think of when I think of Australian food! We have such a diverse food heritage that it is hard to pinpoint our food. (Although a sausage sizzle from Bunnings on a Saturday is pretty high on my list)
      I guess where ever the dish is claimed it is loved.
      🙂
      Cx

      Reply

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Claire | Sprinkles and Sprouts

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