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Ultimate Comfort Food Spaghetti Bolognese Recipe to Satisfy Your Cravings

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Learn how to make delicious Spaghetti Bolognese. Easy recipe with step-by-step instructions.

Ingredients

Scale

Now, let’s talk ingredients. I keep this list simple but flavorful, just like grandma would. You can find most of these staples in your pantry or local market. Feel free to make substitutions—like swapping ground turkey if you prefer a leaner option or using fresh herbs if dried aren’t available. The key is to use quality ingredients and take your time to develop those rich, layered flavors.

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 1 pound (about 450g) ground beef (or ground turkey for a lighter version)
  • 1 can (28 oz) crushed tomatoes or whole peeled tomatoes, broken up with a spoon
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine (optional but adds depth)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or a handful of fresh basil leaves
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon sugar (to balance acidity)
  • 1 pound (about 450g) spaghetti
  • Fresh parsley or basil for garnish (optional)

If you prefer a vegetarian version, you can substitute lentils or chopped mushrooms for the meat. The process remains the same—just cook until tender and flavorful.

Instructions

  1. Heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium heat. I find that using a sturdy pan helps develop a richer flavor, just like grandma’s old cast iron skillet.
  2. Add the chopped onion, carrots, and celery. Cook gently, stirring occasionally, until the vegetables are soft and fragrant—about 8-10 minutes. This is where your kitchen will start to smell like comfort, a memory I cherish from childhood kitchens.
  3. Stir in the minced garlic and cook for another minute, being careful not to burn it—garlic can turn bitter if overcooked.
  4. Add the ground beef, breaking it apart with your spoon or spatula. Cook until browned and no longer pink, about 8-10 minutes. I like to cook the meat until it’s slightly caramelized—the extra step adds a depth of flavor I can’t resist.
  5. Pour in the red wine, if using, and let it simmer for 3-4 minutes to reduce slightly. I love cooking with wine—it’s like adding a layer of warmth and complexity. If you prefer to skip it, just proceed with the next step.
  6. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it simmer slowly for at least 45 minutes to an hour. The longer, the better—grandma always said patience makes the sauce richer.
  7. While your sauce is simmering, cook the spaghetti in boiling salted water until al dente, according to package instructions. I always set a timer—nothing beats perfectly cooked pasta.
  8. Drain the spaghetti, reserving a cup of pasta water. If the sauce thickens too much, stir in a splash of pasta water to loosen it up—this trick helps everything cling beautifully to the noodles.
  9. Serve the hot spaghetti topped generously with the Bolognese sauce. Garnish with chopped fresh parsley or basil if desired. I love adding a sprinkle of grated Parmesan cheese for that extra touch of richness.

Find it online: https://artofeasycooking.com/spaghetti-bolognese/