Spaghetti Bolognese | The Italian Classic Everyone Loves

Rich, meaty, and full of comforting flavour — this Spaghetti Bolognese is the ultimate Italian family dish. Made with a slow-cooked beef ragu, fragrant soffritto of onion, celery, and carrot, and a generous sprinkle of Parmesan, it’s a meal that brings everyone to the table.

Watch the Recipe

About This Dish

Spaghetti Bolognese, known in Italy as Ragù alla Bolognese, is one of the most beloved dishes worldwide. Originating from Bologna, it’s made with a soffritto base of onion, celery, and carrot, combined with minced beef and slow-simmered tomato passata. The result is a rich, aromatic sauce that perfectly coats each strand of spaghetti.

Ingredients (Serves 4)

Spaghetti:	400 g (14 oz)
Beef Mince:	500 g (1.1 lb)
Tomato Passata:	750 ml (3 cups)
Onion:	1 medium, finely diced
Celery:	1 stalk, finely diced
Carrot:	1 small, finely diced
Olive Oil:	2 tbsp (30 ml)
Salt & Pepper:	To taste
Parmesan Cheese:	To serve

How to Make It

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

Step 1: Finely dice or blend the onion, celery, and carrot to make the soffritto.
Step 2: Heat olive oil in a large pan and sauté the soffritto for 5 minutes until soft and fragrant.
Step 3: Add the beef mince, season with salt, and cook for another 5 minutes until browned.
Step 4: Pour in the tomato passata and let it simmer for 10–15 minutes over low heat.
Step 5: Cook the spaghetti in salted water until al dente, then finish cooking in the sauce for 1–2 minutes.
Step 6: Serve hot with a generous sprinkle of Parmesan and a drizzle of olive oil.

Tucci’s Tips

Add a splash of red wine after browning the meat for a richer flavour.

For an authentic touch, finish with a knob of butter before serving.

Use freshly grated Parmigiano-Reggiano — it makes all the difference.

Variations

Pork & Beef Blend: Use half pork mince for a juicier sauce.
Vegetarian Option: Replace meat with lentils or mushrooms for a hearty vegetarian version.
Spicy Kick: Add a pinch of chili flakes for a Southern Italian touch.

Did You Know?

Historical Fact: Traditional Ragù alla Bolognese was first recorded in the 18th century in Bologna, where it was served with tagliatelle — spaghetti became the international adaptation.

Fun Fact: In Italy, milk or cream is sometimes added to the sauce to mellow out the acidity of the tomato and create a richer texture.

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Storage & Thank You

Store leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave before serving.

Can it be frozen? Yes — freeze the sauce (without pasta) for up to 3 months. Thaw overnight in the fridge and reheat before tossing with fresh spaghetti.

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