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Spaghetti Bolognese

Spaghetti Bolognese is a classic pasta dish that combines loads of rich meat sauce, tons of ripe red tomatoes, and all the spaghetti you can slurp. Load it up with Parmesan and revel in a delicious dinner.

Spaghetti Bolognese in a large metal skillet, being served with tongs, on a wooden table.

Adapted from MOB Kitchen | Comfort MOB | Mobius, 2021

This is a dish that reminds you of family. It’s about that feeling of warmth and satisfaction you get when you’re full of good cooking, but not too full for dessert. It’s about sharing the food that you love with the people you love, and it’s about grating carrot into your bolognese because that’s how you like it.–MOB Kitchen


No ordinary meat sauce, it’s a long, slowly simmered sauce that’s richer and creamier than your everyday marinara due to the inclusion of milk. It’s also less predominated by tomatoes than your typical marinara. In Italy, Bolognese isn’t served with spaghetti noodles because the noodles don’t pick up the meat, leaving it all on the plate. Typically, it’s served with a thicker noodle like pappardelle and tagliatelle, or tubular noodles like penne and rigatoni. In the MOB Kitchen version, they suggest spaghetti noodles but we feel like they’d be cool with whatever you prefer.

Spaghetti Bolognese

Spaghetti Bolognese in a large metal skillet, being served with tongs, on a wooden table.

The key to the ultimate Bolognese is, believe it or not, milk. A generous glug of the stuff tenderizes the meat and evens out the acidity of the tomatoes. Don’t knock it ’til you’ve tried it.

MOB Kitchen

Prep 30 mins

Cook 2 hrs 20 mins

Total 2 hrs 50 mins



6 servings

750 kcal

No ratings yet

  • In a large wide saucepan or skillet over medium heat, add 1 tablespoon olive oil. Add pancetta and fry until crisp, stirring occasionally, 5 to 8 minutes.
  • Add onions, carrot, celery, and garlic, along with the remaining 1 tablespoon olive oil, and fry until soft, 8 to 10 minutes.

  • Increase heat to high, add ground beef and cook until browned, about 15 minutes. Pour in the red wine and continue to cook on high until liquid is reduced by half, about 8 minutes.

  • To the saucepan mixture, add the stock, milk, tomatoes, pepper, and bay leaves. Bring mixture to a boil, then reduce heat to low. Cover and simmer gently until the tomatoes have dissolved and the sauce is rich reddish-brown in color, about 1 1/2 hours, stirring every 20 minutes. Remove from heat and stir in the salt. Let rest, uncovered, for 15 minutes. The sauce can be made up to one day ahead and reheated.

    If your sauce looks very thin after an hour of simmering, remove the lid and let it continue to simmer until it thickens to your desired consistency.

  • Meanwhile, in a large pot of boiling salted water, cook the spaghetti. Follow package directions for al dente pasta, then drain in a colander.
  • Add spaghetti to the Bolognese, toss to combine, then divvy between four bowls. Top with grated Parmesan and serve immediately.

Easy Lasagne Bolognese variation

Layer the Bolognese sauce between sheets of lasagna noodles, top with grated Parmesan cheese, and bake until golden and bubbling.

Serving: 1servingCalories: 750kcal (38%)Carbohydrates: 70g (23%)Protein: 45g (90%)Fat: 28g (43%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 105mg (35%)Sodium: 661mg (29%)Potassium: 907mg (26%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 187IU (4%)Vitamin C: 1mg (1%)Calcium: 118mg (12%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally published October 17, 2021


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