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Easy Bolognese Sauce With Spaghetti – A Cozy, Weeknight Classic

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil – 2 tablespoons
  • Unsalted butter – 1 tablespoon (optional but recommended)
  • Yellow onion – 1 medium, finely diced
  • Carrot – 1 medium, finely diced
  • Celery stalk – 1, finely diced
  • Garlic – 3 cloves, minced
  • Ground beef – 1 pound (80–90% lean)
  • Tomato paste – 2 tablespoons
  • Crushed tomatoes – 1 can (28 ounces)
  • Milk – 1/2 cup (whole milk preferred)
  • Dry red wine – 1/2 cup (optional but adds depth)
  • Bay leaf – 1
  • Dried oregano – 1 teaspoon
  • Salt and black pepper – to taste
  • Red pepper flakes – a pinch (optional)
  • Fresh basil or parsley – a handful, chopped (optional for finishing)
  • Parmesan cheese – for serving
  • Spaghetti – 12 to 16 ounces

Method
 

  1. Prep your vegetables. Finely dice the onion, carrot, and celery so they melt into the sauce. Mince the garlic. This helps the sauce cook evenly and gives it a smoother texture.
  2. Sweat the aromatics. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until soft and lightly golden.
  3. Add garlic and tomato paste. Stir in the garlic and cook for 30 seconds. Add tomato paste and cook for 2–3 minutes until it darkens slightly. This step deepens the tomato flavor.
  4. Brown the beef. Add the ground beef, breaking it up with a spoon. Cook until no longer pink and lightly browned, about 6–8 minutes. Season with salt, pepper, oregano, and red pepper flakes if using.
  5. Deglaze with wine (optional). Pour in the red wine and scrape up the browned bits from the bottom. Let it simmer for 2–3 minutes to reduce.
  6. Add tomatoes and milk. Stir in the crushed tomatoes, milk, and bay leaf. Bring to a gentle simmer. Milk softens acidity and gives the sauce a richer feel.
  7. Simmer low and slow. Reduce heat to low and let it gently bubble, uncovered, for 30–45 minutes. Stir occasionally. The sauce should thicken and the flavors will meld. Add a splash of water if it gets too thick.
  8. Cook the spaghetti. About 10 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions.
  9. Finish the sauce. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper. Stir in chopped basil or parsley if you like.
  10. Toss and serve. Save a cup of pasta water. Drain the spaghetti, then toss it with a few ladles of sauce. Add a splash of pasta water to help it cling. Serve with more sauce on top and plenty of grated Parmesan.