Recipe

Homestyle Spaghetti Bolognese

A rustic, slow-simmered meat sauce with bright tomato, cozy aromatics, and a splash of milk for that classic silky finish.

By Matt Campbell

•

4.8

A bowl of spaghetti topped with rustic bolognese sauce and grated Parmesan on a wooden table with a spoon nearby

Jump to Recipe

There are two kinds of spaghetti nights. The “we need dinner in 20 minutes” nights, and the “let’s make the house smell incredible and pretend we are not checking the pot every five minutes” nights. This rustic homestyle Spaghetti Bolognese is proudly the second kind.

It is rich but not heavy, cozy but still bright. We build flavor with a real soffritto (onion, carrot, celery), brown the meat properly, then let tomatoes and a gentle simmer do the work. A little milk at the end smooths everything out and makes the sauce cling to the pasta like it means it.

My promise: accessible ingredients, clear steps, and plenty of tasting along the way. If your sauce looks a little “too thick” or “too thin” at any point, you are not failing. You are cooking. We adjust and keep it moving.

A pot of bolognese sauce simmering on the stove with a wooden spoon resting in the pot

Why It Works

Deep, savory flavor from properly browning the meat and tomato paste before you add the liquids.
Rustic texture that still feels silky thanks to a small splash of milk near the end.
Balanced acidity with a touch of sugar and a simmer that mellows the tomatoes instead of leaving them sharp.
Weeknight friendly structure: you can simmer while you clean up, help with homework, or just hover with a spoon.

Pairs Well With

Garlic Bread with Crispy Edges
Buttery, golden, and ideal for sauce cleanup.
Simple Arugula Salad
Peppery greens with lemon and olive oil to cut the richness.
Roasted Broccoli with Parmesan
Charred florets and salty cheese, very low drama.
Classic Caesar Salad
Crunchy romaine and a creamy bite that plays nice with pasta.

Storage Tips

Keep It Tasty Tomorrow

Refrigerate: Cool sauce completely, then store in an airtight container for up to 4 days.
Freeze: Freeze the sauce (not the pasta) for up to 3 months. I like portioning it into 1 to 2 cup containers so future-you can thaw exactly what you need.
Reheat: Warm gently in a saucepan over medium-low with a splash of water or broth. Stir often so it loosens evenly and does not scorch.
If pasta is already mixed in: Reheat with a small splash of water and cover for a minute so the steam revives it. It will be softer, but still very good.

Leftover bolognese sauce in a glass storage container with a lid on a kitchen counter

Common Questions

Is this traditional Italian Bolognese?

This is homestyle and rustic, inspired by the classic approach. Many traditional ragù alla bolognese versions use a modest amount of tomato (often paste and or a little passata), include milk, and simmer low and slow. It is also commonly served with tagliatelle. This version keeps the spirit but stays accessible for a typical pantry and a spaghetti craving.

Do I have to use wine?

Nope. Wine adds depth, but you can skip it. Swap the 1/2 cup wine for 1/2 cup beef broth (or water). Just note you will still add the other 1/2 cup broth or water later, so you will need 1 cup total if you are going the no-wine route. If you want an optional flavor boost at the end, try 1 teaspoon balsamic vinegar and taste from there.

Why add milk?

Milk softens acidity and rounds out the sauce. It also helps the meat taste more tender and integrated. Keep it at a gentle simmer after adding dairy, since a hard boil can make it separate.

My sauce tastes flat. What should I do?

Add salt first, then a little black pepper. If it still needs “something,” try 1 to 2 teaspoons balsamic vinegar or a tiny pinch of sugar. Taste after each adjustment.

Can I make it in a slow cooker?

Yes, but still do the flavor steps on the stove first (soffritto, browning meat, toasting tomato paste). Then transfer and cook on LOW 6 to 8 hours. Finish with milk at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Large pot for pasta
Colander
Microplane or grater for Parmesan (optional but highly encouraged)

This is the sauce I make when I want dinner to feel like a small event, even if it is just a Tuesday and I am wearing sweatpants. The first time I really nailed it, it was not because I found some secret ingredient. It was because I slowed down just enough to brown the meat properly and let the tomatoes simmer until they tasted sweet instead of sharp. Now it is my go-to “feed everyone and still get compliments” move. Also, I always make extra because cold leftover bolognese has a weirdly magical glow-up the next day.

Homestyle Spaghetti Bolognese

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 6

Ingredients

2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
1 1/2 lb ground beef (80 to 85% lean) or 1 lb beef + 1/2 lb Italian sausage
1 1/2 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
2 tbsp tomato paste
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1/2 cup dry red wine (optional)
1 cup beef broth or water, divided (use 1/2 cup to replace the wine if skipping)
1 (28 oz) can crushed tomatoes
1 bay leaf
1 tsp sugar (optional, to taste)
1/3 cup whole milk (or half-and-half)
1 lb spaghetti
Parmesan cheese, grated, for serving
Fresh basil or parsley, chopped, for serving (optional)

Instructions

Start the base. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook 8 to 10 minutes, stirring often, until soft and sweet. Add garlic and cook 30 seconds, just until fragrant.
Brown the meat. Add ground beef (and sausage if using). Break it up and cook until deeply browned in spots, 8 to 12 minutes. If the pot feels crowded and the meat is steaming, cook in batches so it actually browns. If there is a lot of grease, spoon off some, but leave a little for flavor.
Food safety note: Cook ground meat until no longer pink and fully cooked through.
Season and toast the tomato paste. Stir in salt, pepper, oregano, and red pepper flakes. Add tomato paste and cook 1 to 2 minutes, stirring, until it turns a darker brick red and smells a little caramelized.
Deglaze. Pour in wine (if using). Scrape up the browned bits from the bottom. Let it simmer 2 to 3 minutes to cook off the harsh edge.
If skipping wine: Use 1/2 cup of the broth or water here instead.
Simmer. Add crushed tomatoes, the remaining 1/2 cup broth or water, bay leaf, and sugar (if using). Bring to a gentle simmer, then lower heat to medium-low so you get small bubbles, not a rolling boil. Partially cover to reduce splatter while still letting it reduce. Simmer 45 to 60 minutes, stirring every 10 to 15 minutes so it does not catch on the bottom. If it gets too thick, add a splash more broth or water.
Pasta timing cue: When the sauce has about 20 minutes left, start the pasta water.
Finish with milk. Remove bay leaf. Stir in milk and keep it at a gentle simmer (no hard boiling) for 5 minutes. Taste and adjust: more salt, a pinch of sugar, or 1 teaspoon balsamic if you want extra balance.
Cook the spaghetti. Bring a large pot of water to a boil. Salt it generously (about 1 to 2 tablespoons kosher salt for a big pot). Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
Marry pasta and sauce. Toss spaghetti with about 1 to 2 cups sauce in the pasta pot, adding more as you like. Add a splash of reserved pasta water if needed to help it coat. Serve with more sauce on top, Parmesan, and herbs.

Matt’s little trick: If you want extra cling, let the tossed pasta and sauce simmer together for 30 to 60 seconds. That tiny finish makes it taste like you tried harder than you did.

Spaghetti being tossed in a pot with bolognese sauce using tongs

Nutrition information is estimated.

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