Homemade Spaghetti Bolognese with Red Wine and Bacon
This rich and flavorful homemade spaghetti Bolognese is a comforting Italian-inspired classic with a personal twist. Made with ground beef, crispy bacon, red wine, and slow-simmered vegetables, it’s a deeply savory sauce perfect for cozy dinners. The addition of wine and pancetta-style bacon brings out a depth of flavor that elevates the traditional recipe. Tossed with perfectly cooked spaghetti and finished with plenty of parmesan, this dish is a family favorite for good reason.
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.
Notes
This spaghetti Bolognese serves as a generous main course for 4 people. If served as part of a multi-course meal, it can easily serve 6.
Make it ahead: The Bolognese sauce keeps well in the fridge for up to 3 days and freezes beautifully.
Serve with crusty bread or a simple green salad for a full meal.