Spaghetti with Bolognese Sauce

108 Ratings
  • 5 26
  • 4 41
  • 3 25
  • 2 13
  • 1 3

Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.

Everyday Food, October 2005

Gallery

Recipe Summary test

prep:
30 mins
total:
1 hr 45 mins
Servings:
4
Advertisement

Ingredients

Directions

  • Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.

    Advertisement

  • Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.

  • When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.

Cook's Notes

Reserve half the sauce (about 4 cups) to make Bolognese Pie. Cool completely before refrigerating in an airtight container, up to 2 days.

Advertisement

Reviews (10)

108 Ratings
  • 5 26
  • 4 41
  • 3 25
  • 2 13
  • 1 3
Martha Stewart Member
08/17/2016
Excellent! I have made this recipe several times and it's always fabulous!
Martha Stewart Member
07/09/2009
Delicious
Martha Stewart Member
01/20/2009
Are you supposed to drain the fat off the meat after cooking? I followed all of the directions, times, etc. but my sauce came out liquidy.
Advertisement
Martha Stewart Member
10/20/2008
My family loves this dish and are happy to eat it a couple of times a month. It also freezes well. We have a couple of twists on it...instead of pork sausage we use a bulk mild italian sausage. And at the end, right before serving I add a zest of one orange it brightens up and updates the recipe. If I double the recipe I reserve some for freezing before adding the orange zest.
Martha Stewart Member
08/04/2008
Great recipe! I used less onions and carrots than suggested and used red wine instead of white - it turned out delicious! My friends loved it too.
Martha Stewart Member
03/05/2008
Your local wine/liquor store will have it. A lot of times, on the back label, it will say that the wine is dry, or there may be a number between 0 and 5. 0 is very dry, 5 is very sweet - you'd want nothing more than a 2.
Advertisement
Martha Stewart Member
02/26/2008
Where can I find dry white wine?
Martha Stewart Member
02/08/2008
Has become my staple "spaghetti" sauce. I've made for many friends, and everyone loves it!
Martha Stewart Member
11/23/2007
This was a very good sauce that the whole family enjoyed!
Martha Stewart Member
11/13/2007
This sauce is amazing! I've made it many times and people rave about it.
Load More Reviews
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/09/2021