Classic Spaghetti
Bolognese
Master the art of authentic Italian ragù with this traditional recipe. Slow-cooked perfection that brings the flavors of Bologna to your kitchen.
The Ultimate Italian Comfort Food
Rich, slow-simmered ragù with aromatics and a touch of milk for silkiness. This authentic Bolognese sauce takes time but delivers unforgettable flavor!
From Our Kitchen to Yours
At Royal King, we use a mix of beef and pork for extra depth of flavor, and simmer our ragù for hours to develop the perfect richness!
For the Ragù Sauce
- •2 tablespoons olive oil
- •1 medium onion, finely diced
- •2 medium carrots, finely diced
- •2 celery stalks, finely diced
- •2 garlic cloves, minced
- •500g ground beef (or beef/pork mix for extra flavor)
- •2 tablespoons tomato paste
- •1 cup crushed tomatoes (or passata)
- •½ cup dry red wine (optional, but recommended)
- •1 cup beef stock
- •½ cup whole milk
- •Salt and freshly ground black pepper to taste
For Serving
- •400g spaghetti (or your favorite pasta)
- •Freshly grated Parmesan cheese
- •Fresh parsley, chopped (optional)
Nutrition (per serving)
Approximately 650 calories
Step-by-Step Instructions
Follow these steps for perfect Bolognese every time
Prepare the Soffritto
Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables are soft and sweet (this is called soffritto - the flavor base of Italian cooking).
Brown the Meat
Add the minced garlic and cook for 30 seconds until fragrant. Add the ground meat, breaking it up with a wooden spoon. Cook until browned all over (about 8-10 minutes). Season generously with salt and pepper.
Build the Flavor
Stir in the tomato paste and cook for 1 minute to deepen the flavor. If using wine, pour it in and let it reduce by half, scraping up any browned bits from the bottom of the pot (this is called deglazing).
Slow Simmer
Add the crushed tomatoes, beef stock, milk, and a pinch of salt and pepper. Bring to a gentle simmer. Reduce heat to low and simmer uncovered for 60-90 minutes, stirring occasionally. The sauce should thicken and become rich and velvety. Add splashes of water or stock if it gets too thick.
Cook Pasta & Serve
About 15 minutes before the sauce is done, cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water, then drain. Toss the hot pasta with the ragù, adding pasta water if needed to loosen the sauce. Serve immediately with grated Parmesan and fresh parsley.
The Secret to Great Bolognese
The long, slow cooking develops incredible depth of flavor. The milk rounds out the acidity of the tomatoes and adds silkiness to the sauce. This is the kind of dish that tastes even better the next day!
Traditional vs Modern:
Authentic Bolognese uses milk and simmers for hours - don't rush this!
Wine Choice:
A dry red wine like Chianti or Cabernet works best for deglazing.
Make-Ahead Tips
- ✓Prep Ahead: Chop vegetables and brown meat the night before
- ✓Freezer Friendly: Sauce freezes beautifully for up to 3 months
- ✓Flavor Improves: Like most tomato sauces, it tastes better the next day
Experience Authentic Bolognese
Experience the difference authentic Italian ingredients and traditional techniques make. Visit Royal King Pasta & Sandwiches for perfectly prepared Bolognese.
Our Bolognese Philosophy
- ✓Slow-simmered ragù made fresh daily
- ✓DOP-certified San Marzano tomatoes
- ✓Traditional cooking methods passed down through generations
- ✓Fresh pasta made in-house daily
Explore More Italian Recipes
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