Classic Spaghetti Bolognese is one of those dishes that never go out of style. I know there are countless Italian family recipes for this beloved sauce, each with its own traditions and tweaks. We’ve enjoyed bolognese many times while visiting Italy. Most often, it was served with tagliatelle rather than spaghetti, and it was always a little different. Sometimes it’s made with garlic, sometimes without, and interestingly, we’ve rarely noticed the taste of canned tomato in the Italian versions.
This recipe is the result of years of testing and adjusting to suit our home kitchen. One of the most transformative tips came from a family friend, not Italian herself, but married to one. Her Italian mother-in-law taught her to sauté the soffritto (onion, carrot, and celery) in both butter and olive oil. It’s a simple trick, but it gives the sauce a richness and silky base that truly makes a difference.
Tips for Perfect Slow-Simmered Spaghetti Bolognese
Making an exceptional bolognese is all about layers of flavor and slow cooking. We start by crisping up finely chopped bacon, then deeply browning the ground beef to build a strong savory foundation. Then we soften the vegetables slowly in a mixture of butter and olive oil, sometimes for up to an hour, if we’re feeling patient. It adds a subtle sweetness and depth.
Once the tomato concentrate and red wine go in, it’s all about a long, gentle simmer. Our son, who’s very particular about this dish, insists it simmers for at least a full two hours. I agree, it’s worth every minute. You can add a splash of extra stock if the sauce thickens too much while cooking.
We usually serve the bolognese over pasta, often spaghetti at home, though tagliatelle is more traditional. The sauce makes a generous main for four people, or up to six when part of a larger meal. It also freezes beautifully, so I often double the batch for busy weeks.
For a full Italian-inspired meal, start with my refreshing Prosciutto and Melon Salad, Easy Side Salad with Figs & Grapes, or classic Tomato Basil Bruschetta before serving this slow-simmered Spaghetti Bolognese.
Whether you’re making it for a casual dinner or a cozy Sunday meal, this slow-simmered spaghetti bolognese brings together tradition, family memories, and big flavor in every bite.
If you happen to have some sauce left over (or plan for it!), don’t let it go to waste. One of our favorite ways to use it is in these Stuffed Peppers with Leftover Bolognese and Cheese. It’s an easy and satisfying second-day meal—and honestly, sometimes we make extra sauce on purpose just to have enough!
If you love Italian-inspired dishes, don’t miss my Chicken Pasta with Tomato and Mushrooms — a hearty and flavorful pasta perfect for any night of the week.
Homemade Spaghetti Bolognese with Red Wine and Bacon
Ingredients
For the Bolognese Sauce:
- 400 g ground beef
- 100 g bacon preferably pancetta-style, finely chopped
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stick finely chopped
- 2 garlic cloves minced
- 3 tbsp tomato concentrate paste
- 1.5 dl ⅔ cup dry red wine
- 2 dl ¾ cup + 1 tbsp beef stock
- 1 dl about ⅓ cup extra beef stock if needed to add during simmering
- 400 g crushed tomatoes 1 standard can
- 1 tbsp butter
- 2-3 tbsp olive oil
To Serve:
- 400 g spaghetti or tagliatelle
- Freshly grated parmesan
- chopped parsley or basil for garnish
Instructions
Prepare the base:
- Heat 1 tbsp olive oil in a large cast-iron skillet or heavy saucepan over medium heat. Add chopped bacon and cook until browned and crisp. Remove and set aside.
Sauté the vegetables:
- In the same pan, add 1 tbsp olive oil and the butter. Stir in the onion, carrot, and celery. Cook gently for about 10 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 5 minutes. Transfer vegetables to a bowl and set aside.
Brown the beef:
- Turn the heat to high. Add 1 tbsp olive oil to the pan and add the ground beef. Stir to remove any lumps. Then let it brown thoroughly without stirring too often; this helps develop flavor. Once well browned, return the bacon and vegetables to the pan.
Deglaze and simmer:
- Stir in the tomato concentrate and cook for 2 minutes. Pour in the red wine and let it bubble for a minute or two. Add the beef stock and crushed tomatoes, stir well, and bring to a gentle simmer.
Let it cook low and slow:
- Reduce the heat to low or medium-low and let the sauce simmer covered for about 2 hours, stirring occasionally. Add extra hot stock if the sauce reduces too much.
Cook the pasta:
- Boil spaghetti or tagliatelle according to package instructions until al dente. Drain and return to the pot.
Combine and serve:
- Toss the pasta with your Bolognese sauce, then divide into bowls. Top with grated parmesan and a sprinkle of chopped herbs.
