Spaghetti Bolognese

The secret to the best spaghetti bolognese recipe is a little patience. I've tested and perfected this family favorite over many years.

Course Main Course

Cuisine American, Italian

Keyword beef bolognese, bolognese sauce, spaghetti bolognese

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 520kcal

Heat a large nonstick deep sided skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted, add the onion, carrot and celery. Give it a good stir, cover the pan and let the veggies sweat for a few minutes.
Uncover the pan, add the ground chuck and salt and cook, breaking up the meat until no longer pink.
Add the tomato paste, garlic and Worcestershire. Cook for a minute or two until fragrant.
Lower the heat to medium and add half of the wine. Cook and stir occasionally for about 5 - 7 minutes. Add half the cream and repeat the process. Continue cooking and stirring occasionally as you add the remaining wine and simmer it down. Then the remaining cream.
Add both cans of crushed tomatoes, stir well to combine. Lower the heat to medium-low or low, cover the pan and let it simmer for at least 20 minutes. Checking on the sauce occasionally and stirring as it simmers. Taste the sauce and add more salt if necessary before serving.
Bring salted water to a boil in a large pot on the stovetop. Cook the spaghetti according to package directions. Drain the spaghetti and ladle some sauce in the pot with the spaghetti and stir. Serve the spaghetti in bowls topped with more sauce. Sprinkle each bowl of spaghetti with some Parmesan cheese and fresh chopped basil before serving.