Authentically Made Classic Bolognese

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A slow-simmered meat sauce using traditional ingredients and techniques, featuring tender beef, tomatoes, and a hint of wine for a deeply flavorful pasta companion. This italian-inspired pasta ready in about 105 minutes pairs ground beef, ground pork, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 2 tbsp extra-virgin olive oil
• 1, finely diced carrot
• 1, finely diced celery stalk
• 1, finely diced yellow onion
• 2, minced garlic cloves
• 1/2 cup dry red wine
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup, chopped fresh basil leaves
• 12 oz spaghetti pasta
• 1/2 cup reserved pasta water

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium heat. Add diced carrots, celery, and onion; cook for 8 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add ground beef and pork, breaking apart with a spoon; cook for 6 minutes until no pink remains. Stir in tomato paste and cook for 2 minutes, then deglaze with red wine, scraping up browned bits.
3. Step 3: Add crushed tomatoes, dried oregano, 1 tsp salt, and 1/2 tsp pepper. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally until sauce thickens and flavors meld.
4. Step 4: While sauce simmers, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8 minutes until al dente; reserve 1/2 cup pasta water before draining.
5. Step 5: Stir fresh basil into the sauce, then toss drained pasta with sauce and 1/4 cup reserved pasta water. Add more pasta water as needed to create a glossy, clingy sauce that coats each strand. Serve immediately with extra basil garnish.