Spaghetti Bolognese Sauce

This spaghetti Bolognese sauce is rich, hearty, and layered with flavor. I love how it combines tender ground beef with tomatoes, herbs, and just the right touch of creaminess for a sauce that clings perfectly to pasta.

Why You’ll Love This Recipe

I like this recipe because it strikes the right balance of savory, sweet, and spicy. The slow-simmered tomatoes develop a deep flavor, while the cream softens the acidity for a velvety finish. I find that the addition of red wine (or juice, if I prefer non-alcoholic) adds depth, making it taste like it cooked for hours. This is a recipe I enjoy making for family dinners since it always feels comforting and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 Tablespoons unsalted butter
1 cup diced sweet onion
1 ½ teaspoons + pinch Kosher salt , or 1 teaspoon fine sea salt
4 cloves garlic , minced
1 pound ground beef
½ teaspoon ground black pepper
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon crushed red-pepper flakes
2 Tablespoons light brown sugar
½ cup half-and-half , or heavy cream
1 cup dry red wine , grape or pomegranate juice
1 (14-ounce) can fire-roasted diced tomatoes
1 (28-ounce) can crushed tomatoes
½ cup tomato paste
⅓ cup finely grated parmesan

Directions

1. I start by melting the butter in a large pot over medium heat.
2. I add the onion and a pinch of salt, cooking until the onion is soft and translucent.
3. I stir in the garlic and cook for about 1 minute until fragrant.
4. I add the ground beef, seasoning it with salt and pepper, and cook until it’s browned and crumbly.
5. I stir in the basil, oregano, and red-pepper flakes.
6. I mix in the brown sugar, half-and-half, and wine (or juice), letting it simmer for a few minutes to reduce slightly.
7. I add the fire-roasted tomatoes, crushed tomatoes, and tomato paste, stirring well to combine.
8. I reduce the heat to low, cover partially, and let the sauce simmer for at least 45 minutes, stirring occasionally.
9. Just before serving, I stir in the parmesan for richness.
10. I serve the sauce over freshly cooked spaghetti, topping with extra cheese if I like.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and about 1 hour to cook, so I plan for 1 hour and 15 minutes total.

Variations

If I want extra vegetables, I add diced carrots or celery when I cook the onions. For a spicier sauce, I increase the crushed red-pepper flakes. If I’m looking for a lighter version, I substitute milk for the cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat, I do it gently on the stovetop, adding a splash of water or broth if it seems too thick. For longer storage, I freeze the sauce in portions for up to 3 months, then thaw it overnight in the fridge before reheating.

FAQs

Can I make this sauce ahead of time?

Yes, I often make it a day ahead since the flavors deepen overnight.

Can I freeze Bolognese sauce with cream in it?

I can, but I prefer to freeze before adding cream and stir it in after reheating for the best texture.

What pasta works best with this sauce?

I usually serve it with spaghetti, but tagliatelle, pappardelle, or rigatoni hold the sauce beautifully.

Can I make this without wine?

Yes, I replace the wine with grape juice, pomegranate juice, or beef broth.

How long should I simmer the sauce?

At least 45 minutes, but I find that simmering for 1 to 2 hours gives an even richer flavor.

Can I use fresh herbs instead of dried?

Yes, I use fresh herbs when I have them, tripling the amount since fresh herbs are less concentrated.

How do I make it thicker?

If the sauce is too thin, I let it simmer uncovered until it reaches the consistency I like.

Can I make this recipe vegetarian?

Yes, I swap the beef for lentils or a plant-based ground alternative.

Is parmesan necessary?

I love the richness it adds, but I sometimes skip it or use a dairy-free substitute.

Can I serve this sauce over something other than pasta?

Yes, I sometimes use it over polenta, zucchini noodles, or baked potatoes.

Conclusion

I enjoy making this spaghetti Bolognese sauce because it’s hearty, versatile, and always a hit at the table. The slow-simmered flavors and creamy finish make it taste like a true classic. Whether I freeze it for later or enjoy it fresh, it’s a recipe I come back to again and again.

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