⏤ The Recipe
Spaghetti Bolognese.
Thisspaghetti bolognese recipecombines fresh homemade pasta with a slow-simmered, meat-filled sauce and plenty of Parmesan cheese. It’s hearty, flavorful, and the kind of Italian comfort food everyone at the table will love.
Prep
1h
Cook
4h
Total
5h
Serves
6
⏤ The Story
Thisspaghetti bolognese recipecombines fresh homemade pasta with a slow-simmered, meat-filled sauce and plenty of Parmesan cheese. It’s hearty, flavorful, and the kind of Italian comfort food everyone at the table will love.
If you’ve been following my cooking adventures, you know pasta is one of my favorite things to prepare, whether it’s a fresh bowl ofpesto pastaon a busy weeknight, a big pot ofspaghetti and meatballsfor Sunday dinner, orhomemade fettuccinethat feels restaurant-worthy. Of course,lasagnawill always have a place at the table when I want something hearty and comforting, too.
However, when I really want to slow down and cook a special dish, nothing beats my spaghetti bolognese recipe. The handmade pasta and slow-simmered meat sauce bring out all the rich, layered flavors of Italian comfort food for a hearty, filling meal that’s truly worth the time it takes to make. It’s a fun way to get family and friends in the kitchen, too!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Make the Fresh Pasta
- 1
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
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.
- 3
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.
- 4
Cut into pappardelle or spaghetti with a pasta cutter and dust with flour. Repeat with remaining dough.
Prepare the Bolognese Sauce
- 1
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.
- 2
Add beef and pork, breaking up with a wooden spoon, and cook until no longer pink, seven to nine minutes.
- 3
Add onion, carrot, celery, garlic, salt, and pepper. Cook until soft, eight to ten minutes. Tie parsley, thyme, and rosemary into a bouquet garni.
- 4
Add wine, scraping up browned bits. Simmer ten minutes until mostly reduced.
- 5
Stir in passata, beef stock, milk, and bouquet garni. Taste and season with salt.
- 6
Transfer to oven, uncovered, for three to four hours, stirring every hour, until sauce is glossy and fat has separated.
- 7
Stir in Parmesan before serving.
Serve
- 1
Bring a large pot of salted water to a boil. Cook pasta one to two minutes until al dente.
- 2
Transfer pasta to sauce, tossing gently and adding pasta water if needed.
- 3
Divide into bowls, garnish with Parmesan and parsley, and serve hot.
⏤ Chef's 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.
⏤ Cook Next
