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A bowl of spaghetti bolognese toped with Parmesan cheese.
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5 from 1 vote

Spaghetti Bolognese Recipe

There’s nothing I love more than slowing down in the kitchen and cooking something special, and this spaghetti bolognese recipe is exactly that. Between the handmade pasta and the rich, slow-simmered sauce, it’s one of those recipes that feels like a hug in a bowl. When I make it, I know I’ll end up with a hearty, flavorful meal that brings everyone to the table and usually keeps them there for seconds.
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Main Course
Cuisine: American-Italian
Keyword: spaghetti bolognese, spaghetti bolognese recipe, traditional spaghetti bolognese recipe
Servings: 6 servings

Equipment

  • 1 Dutch Oven
  • 1 Stand Mixer with Pasta Roller and Cutter Attachments
  • 1 Wooden Spoon
  • 1 Large Pot
  • 1 Pair of Tongs or a Spider Strainer
  • Plastic Wrap

Ingredients

For the Pasta

  • 2 ⅔ cup 00 flour
  • 2 large egg room temperature
  • 4 egg yolk room temperature

For the Bolognese Sauce

  • 3 tablespoon olive oil
  • ½ pound pancetta diced
  • 1 pound ground beef 80/20
  • ½ pound ground pork
  • 1 large yellow onion (225 gram) minced
  • 2 carrot (225 gram) peeled and minced
  • kosher salt to taste
  • black pepper freshly ground, to taste
  • 4 parsley sprig
  • 4 thyme sprig
  • 2 rosemary sprig
  • 2 cup dry white wine preferably from Emilia-Romagna
  • 1 (28 ounce / 794 gram) can passata or crushed tomatoes
  • 3 cup beef stock
  • 1 ½ cup whole milk
  • ¼ cup Parmesan cheese freshly grated

For Serving

  • Parmesan cheese freshly grated
  • fresh parsley
US Customary - Metric

Instructions

Make the Fresh Pasta

  • Add the flour to a clean work surface. Create a well in the middle and add the eggs and yolks into the center. Using a fork, whisk the eggs together, pulling in small amounts of flour as you go until a thick paste forms. Switch to your hands and knead the dough together.
    2 ⅔ cup 00 flour, 2 large egg, 4 egg yolk
  • Knead for five to ten minutes until smooth and elastic. Wrap in plastic wrap and let rest for one hour at room temperature. Refrigerate up to one day, or freeze up to one month.
  • Divide the dough into three equal portions about five ounce (140 gram each). Working with one portion at a time, roll through a pasta roller from the widest setting to ⅛ inch (3.2 millimeter) thick.
  • Cut into pappardelle or spaghetti with a pasta cutter and dust with flour. Repeat with remaining dough.

Prepare the Bolognese Sauce

  • Preheat oven to 325°F (162°C). In a Dutch oven, heat olive oil and pancetta over medium heat until crisp, 10–12 minutes. Remove pancetta, leaving fat behind.
    3 tablespoon olive oil, ½ pound pancetta
  • Add beef and pork, breaking up with a wooden spoon, and cook until no longer pink, seven to nine minutes.
    1 pound ground beef, ½ pound ground pork
  • Add onion, carrot, celery, garlic, salt, and pepper. Cook until soft, eight to ten minutes. Tie parsley, thyme, and rosemary into a bouquet garni.
    1 large yellow onion (225 gram), 2 carrot (225 gram), kosher salt, black pepper, 4 parsley sprig, 4 thyme sprig, 2 rosemary sprig
  • Add wine, scraping up browned bits. Simmer ten minutes until mostly reduced.
    2 cup dry white wine
  • Stir in passata, beef stock, milk, and bouquet garni. Taste and season with salt.
    1 (28 ounce / 794 gram) can passata or crushed tomatoes, 3 cup beef stock, 1 ½ cup whole milk
  • Transfer to oven, uncovered, for three to four hours, stirring every hour, until sauce is glossy and fat has separated.
  • Stir in Parmesan before serving.
    ¼ cup Parmesan cheese

Serve

  • Bring a large pot of salted water to a boil. Cook pasta one to two minutes until al dente.
  • Transfer pasta to sauce, tossing gently and adding pasta water if needed.
  • Divide into bowls, garnish with Parmesan and parsley, and serve hot.
    Parmesan cheese, fresh parsley

Video

Notes

Storage:
- Refrigerator: Store leftover spaghetti Bolognese in an airtight container in the fridge for up to four days. 
- Freezer: For the best results, freeze the sauce without pasta in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating. Fresh pasta can also be frozen uncooked on a floured sheet pan, then transferred to a freezer bag and cooked straight from frozen, adding a few minutes as needed.
- Reheating: Warm the sauce gently on the stovetop over medium heat, adding a splash of water, stock, or milk if it has thickened. Cook fresh pasta before tossing it with the reheated sauce.

Nutrition

Serving: 1serving | Calories: 942kcal | Carbohydrates: 63g | Protein: 41g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 757mg | Potassium: 1464mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1087IU | Vitamin C: 18mg | Calcium: 242mg | Iron: 8mg