Spaghetti Bolognese

This rich and hearty Spaghetti Bolognese features a perfect blend of veal, pork, and beef simmered in red wine and tomato sauce with fresh herbs. It's the ultimate comfort food that transforms simple ingredients into a restaurant-quality meal your family will absolutely love.

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Course: Main Course

Cuisine: Italian

Keyword: Pasta

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 685kcal

Equipment

Ingredients

1 lb linguine
2 lbs meatloaf mixture veal, pork, beef
1 cup chopped fresh parsley
1 cup red wine
1/4 cup fresh garlic diced
1 tablespoon sea salt
1 teaspoon black pepper
1/4 cup fresh basil
1/4 cup light olive oil
1 whole onion diced
2 large carrots diced
4 cups tomato sauce
1 teaspoon corn oil for pasta water

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onions and garlic, cooking for about 2 minutes.
Add the meatloaf mixture to the skillet and cook for about 8 minutes until meat is browned and onions and garlic are nicely sautéed.
Add red wine, diced carrots, parsley, salt, pepper, basil, and tomato sauce to the skillet.
Continue to simmer on low heat for another 8-10 minutes, stirring occasionally.
Remove skillet from heat, cover with lid and set aside.
Meanwhile, bring a large pot of water to boil and add 1 teaspoon corn oil to prevent pasta from sticking.
Cook linguine according to package directions until al dente.
Drain pasta and place in a large serving dish.
Add entire contents of meat mixture on top of pasta and serve immediately.

Notes

The meatloaf mixture of veal, pork, and beef creates the most authentic flavor, but you can substitute with ground beef if needed

Don't skip the red wine as it adds depth and richness to the sauce

Adding corn oil to the pasta water prevents sticking, but you can also stir the pasta frequently instead

Let the sauce rest covered for a few minutes to allow flavors to meld together

This recipe makes excellent leftovers and can be stored in the refrigerator for up to 3 days

For wine pairing, serve with a medium-bodied red wine like Chianti or Sangiovese

Fresh herbs make a significant difference in flavor compared to dried versions

Nutrition