The Best Spaghetti Bolognese Recipe

Finely chop the onion, garlic, carrot, and celery, preparing your mirepoix for the sauce base.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 500g ground beef and cook, breaking it up with a spoon, until well browned. Drain any excess fat.

Add the chopped onion, carrot, and celery to the pot with the browned beef. Sauté until softened, about 5-7 minutes, stirring occasionally.

Stir in 3 cloves of minced garlic and 2 tablespoons of tomato paste. Cook for 1-2 minutes until fragrant, allowing the tomato paste to caramelize slightly.

Pour in 125ml of red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes.

Stir in 800g crushed tomatoes, 250ml beef broth, 125ml milk, 1 teaspoon dried oregano, and 1 bay leaf. Season with salt and pepper to taste. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.

About 15 minutes before the Bolognese sauce is ready, bring a large pot of salted water to a rolling boil. Add 400g spaghetti and cook according to package directions until al dente.

Drain the spaghetti. Remove the bay leaf from the Bolognese sauce. Serve the sauce generously over the cooked spaghetti, garnished with freshly grated Parmesan cheese.