Authentic Italian Spaghetti Bolognese
This Authentic Italian Spaghetti Bolognese recipe was passed down from a dear Italian friend during my unforgettable culinary journey to the sun-kissed isle of Mallorca. Rich and hearty, this dish transforms simple ingredients into a flavorful masterpiece through a slow-cooking process that melds savory notes of meat, vegetables, and spices. The combination of juicy ground beef, crispy pancetta, aromatic vegetables, and a splash of red wine creates a sauce that clings beautifully to al dente spaghetti. Perfect for family dinners or gatherings, this timeless classic will take your taste buds on a trip to Italy with every mouthful.
4-6 servings
Servings
N/A
Calories
19
Ingredients
Ingredients
Butter
1 ounce (Melted)
Olive oil
1 tablespoon (Added to melted butter)
Carrot
1 (Chopped)
Celery
2 stalks (Chopped)
Onion
1 (Chopped)
Streaky bacon
4 ounces (Chopped)
Ground beef
1 lb (Minced)
Chopped tomatoes
1 (14 ounce) can (Drained)
Bay leaves
2 (Whole)
Salt
to taste (Seasoning)
Fresh ground black pepper
to taste (Seasoning)
Garlic
2 cloves (Chopped)
Mushrooms
4 ounces (Chopped)
Beef stock
1/4 pint (Mixed with tomato puree)
Red wine
1 glass (Added to the sauce)
Double cream
2 tablespoons (Stirred in at the end)
Tomato puree
3/4 tablespoon (Blended with beef stock)
Thyme
to taste (Fresh or dried)
Oregano
to taste (Fresh or dried)
Instructions
1
In a large covered pan, gently melt the butter and olive oil over medium heat.
2
Add the chopped carrot, onion, celery, bacon, and bay leaves. Cook gently, stirring occasionally, until the vegetables are softened and golden brown.
3
Introduce the minced ground beef and chopped garlic to the pan. Season generously with salt and fresh ground black pepper, cooking until the meat is browned and no longer pink.
4
Pour in the glass of red wine, allowing it to simmer until the liquid reduces slightly, which enhances the flavor.
5
Add the chopped mushrooms, thyme, and oregano. Stir well to incorporate all ingredients.
6
Blend the tomato puree with the beef stock, then add this mixture to the pan along with the drained chopped tomatoes. Stir well to combine, ensuring that the sauce is evenly mixed.
7
Cover the pan, then reduce the heat to the lowest setting. Allow the sauce to simmer for at least 2 hours, stirring occasionally. The slow cooking is key to developing deep and rich flavors.
8
As the sauce simmers, check for consistency and add additional liquid as needed—either wine or a little water. A splash of wine adds a lovely dimension.
9
After approximately 2 hours, remove from heat. Discard the bay leaves, then stir in the double cream for a velvety finish.
10
Serve your delicious Bolognese sauce hot over freshly cooked spaghetti, alongside garlic bread, and a sprinkle of grated cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Italian Spaghetti Bolognese?
It is a rich and hearty meat-based sauce made by slow-cooking ground beef, bacon, and aromatic vegetables with wine and tomatoes.
How many servings does this recipe provide?
This recipe makes approximately 4 to 6 servings.
What types of meat are used in this Bolognese?
The recipe uses 1 lb of minced ground beef and 4 ounces of chopped streaky bacon.
How long should the sauce simmer?
The sauce should be covered and simmered on the lowest heat setting for at least 2 hours.
Why is slow cooking necessary for this recipe?
Slow cooking is the key to developing deep, rich flavors and a thick consistency.
What vegetables are included in the sauce?
The sauce includes carrot, celery, onion, garlic, and mushrooms.
Should I use red or white wine?
This specific recipe calls for one glass of red wine to enhance the depth of flavor.
When do I add the double cream?
The double cream is stirred in at the very end, after the sauce has simmered for 2 hours and been removed from the heat.
What herbs are used for seasoning?
The recipe uses bay leaves, thyme, and oregano, along with salt and fresh ground black pepper.
Do I need to drain the canned tomatoes?
Yes, the instructions specify using one 14-ounce can of chopped tomatoes that have been drained.
How much beef stock is required?
The recipe requires 1/4 pint of beef stock.
What should I do with the bay leaves before serving?
You should discard the bay leaves after the simmering process is complete.
How do I prevent the sauce from becoming too thick?
You can check the consistency periodically and add a splash of wine or a little water if needed.
What is the purpose of the butter and olive oil?
They are used together at the start to gently sauté the vegetables and bacon.
How much garlic is used in the sauce?
The recipe calls for 2 cloves of chopped garlic.
What type of pasta is recommended?
This sauce is traditionally served over freshly cooked spaghetti.
Can I use dried herbs instead of fresh?
Yes, the recipe notes that both thyme and oregano can be used fresh or dried.
What side dishes go well with this?
It is delicious served alongside garlic bread and topped with a sprinkle of grated cheese.
How much tomato puree is needed?
The recipe uses 3/4 tablespoon of tomato puree blended with the beef stock.
When do I add the mushrooms?
The chopped mushrooms are added after the meat has been browned and the wine has been reduced.
How much bacon is included?
The recipe calls for 4 ounces of chopped streaky bacon.
What is the first step of the recipe?
The first step is to gently melt one ounce of butter and one tablespoon of olive oil in a large covered pan.
Does the recipe include celery?
Yes, the recipe uses 2 stalks of chopped celery.
How much ground beef is needed?
You will need 1 lb of minced ground beef.
Can I substitute the beef stock?
While beef stock is traditional, you could use a high-quality bouillon or water in a pinch.
How do I prepare the carrot and onion?
Both the carrot and the onion should be chopped before being added to the pan.
Why is the wine reduced before adding tomatoes?
Reducing the wine slightly allows the alcohol to cook off and concentrates the flavor.
Is there any cheese in the sauce itself?
No, cheese is only suggested as a topping for the finished dish.
What temperature should the stove be?
The initial sautéing is done over medium heat, but the long simmer should be on the lowest setting.
What makes the sauce velvety?
Stirring in 2 tablespoons of double cream at the end provides the velvety finish.