Spaghetti Bolognese is a classic Italian dish that has become a staple in households worldwide. Originating from Bologna, Italy, this hearty meal combines a rich meat sauce with al dente spaghetti, offering a comforting and satisfying dining experience. While traditional Italian cuisine pairs ragù alla bolognese with tagliatelle, the adaptation with spaghetti has gained immense popularity globally.
What Goes in Spaghetti Bolognese
The key to an authentic Spaghetti Bolognese lies in its ingredients, each contributing to the depth and richness of the sauce:
- Meat: A combination of ground beef and pork provides a balanced flavor and texture. Some recipes also incorporate pancetta for added depth.
- Aromatics: A soffritto base made from finely chopped onions, carrots, and celery is sautéed to form the flavor foundation of the sauce.
- Liquids: Dry red or white wine is used to deglaze the pan, adding acidity and complexity. Whole milk or cream is often added to mellow the acidity of the tomatoes and create a richer texture.
- Tomatoes: Canned tomatoes or tomato paste are used to provide the sauce’s body and tang.
- Seasonings: Salt, pepper, and occasionally nutmeg are used to season the sauce. Herbs are used sparingly, if at all, to maintain the focus on the meat flavors.
How to Make Bolognese Sauce
Creating a traditional Bolognese sauce involves a slow-cooking process that allows the flavors to meld together:
- Prepare the Soffritto: Finely chop onions, carrots, and celery. In a large pot, heat olive oil over medium heat and sauté the vegetables until softened and fragrant.
- Add the Meat: Add ground beef and pork to the pot, breaking it apart with a spoon. Cook until browned.
- Deglaze with Wine: Pour in red or white wine, stirring to deglaze the pan and incorporate the browned bits from the bottom. Allow the alcohol to evaporate.
- Incorporate Tomatoes and Milk: Add canned tomatoes or tomato paste, followed by milk or cream. Stir to combine.
- Season and Simmer: Season with salt, pepper, and a pinch of nutmeg if desired. Reduce the heat to low and let the sauce simmer gently for several hours, stirring occasionally. This slow cooking develops the sauce’s rich flavor.
The Proper Way to Serve Pasta: Toss with the Sauce
In Italian cuisine, it’s customary to toss the pasta with the sauce before serving, ensuring each strand is evenly coated. To do this:
- Cook the Pasta: Boil spaghetti in salted water until al dente.
- Combine with Sauce: Drain the pasta, reserving a small amount of the cooking water. Add the pasta to the pot of Bolognese sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired consistency.
- Serve Immediately: Once the pasta is well-coated, serve it hot, garnished with freshly grated Parmesan cheese if desired.
What to Serve with Spaghetti Bolognese
Spaghetti Bolognese is a hearty dish that pairs well with simple sides:
- Salad: A fresh green salad with a light vinaigrette provides a crisp contrast to the rich pasta.
- Bread: Crusty Italian bread or garlic bread is perfect for mopping up any leftover sauce.
- Wine: A medium-bodied red wine, such as Sangiovese or Chianti, complements the flavors of the Bolognese sauce.
Watch How to Make It
For a visual guide on preparing Spaghetti Bolognese, you can refer to Jamie Oliver’s recipe, which offers step-by-step instructions and helpful tips.
Spaghetti Bolognese Recipe
Serves 4
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 500g ground beef
- 100g pancetta, diced
- 200ml dry red wine
- 400g can of chopped tomatoes
- 2 tablespoons tomato paste
- 200ml whole milk
- Salt and freshly ground black pepper, to taste
- 400g spaghetti
- Freshly grated Parmesan cheese, for serving
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened and fragrant.
- Cook the Meats: Add the ground beef and diced pancetta to the pot. Cook, breaking up the meat with a spoon, until browned.
- Deglaze with Wine: Pour in the red wine, stirring to deglaze the pan. Allow the mixture to simmer until the wine has reduced by half.
- Add Tomatoes and Simmer: Stir in the chopped tomatoes and tomato paste. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, stirring occasionally.
- Incorporate Milk: Pour in the milk, stirring to combine. Continue to simmer for an additional 30 minutes, allowing the flavors to meld together.
