Spaghetti Bolognese

There’s something wonderfully comforting about a pot of simmered meat sauce coating long strands of pasta. This Spaghetti Bolognese is built on simple, pantry-friendly ingredients and long, slow flavor development. It’s rich without being fussy, bright with tomatoes and a touch of vinegar, and finished with cream and plenty of Parmesan for silkiness. The recipe below uses 1 pound lean ground beef and pantry herbs and spices to create a sauce that clings to each forkful of spaghetti. Serve it with a crisp salad and warm bread for a weeknight winner or a relaxed weekend meal.

Why this version works

This rendition of Spaghetti Bolognese focuses on balance: aromatic vegetables for sweetness, garlic for depth, crushed tomatoes and jarred marinara for confident tomato flavor, and a small hit of balsamic to bring acidity and roundness. A little chicken bouillon rounds out the savory base, while a splash of heavy cream at the end softens and enriches the sauce. Lots of freshly grated Parmesan and chopped parsley finish the dish with brightness and umami. The ingredients list is precise and the steps are rewritten into clear, practical directions so you can reproduce the result easily.

Ingredients

• 1 pound lean ground beef
• 1/2 onion, finely chopped
• 1 medium carrot, finely chopped*
• 1 stalk celery, finely chopped*
• 4 garlic cloves, minced
• 1 14 oz. can crushed tomatoes
• 1 24 oz. jar quality marinara sauce (recommend Raos brand)
• 1 1/2 teaspoons balsamic vinegar
• 2 teaspoons dried basil
• 2 teaspoons chicken bouillon
• 1/2-1 teaspoon sugar (to taste)
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4-1/2 teaspoon pepper
• 1/4 teaspoon red chili pepper flakes (optional)
• 1/4 cup heavy cream (optional)
• Fresh parsley, chopped, to taste
• LOTS of Parmesan cheese, for serving
• Spaghetti, cooked according to package directions (amount as desired)

*If you don’t have carrot or celery on hand, the sauce will still be delicious, but those two vegetables add a gentle sweetness and texture that are worth the extra chop.

Make-ahead and storage tips

This Spaghetti Bolognese keeps very well. Refrigerate leftover sauce in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce. Cooked pasta is best when tossed with the sauce just before serving; if you need to prepare pasta ahead, slightly undercook it so it won’t go mushy when reheated.

Step-by-step instructions

The following directions rewrite and clarify the source steps. They preserve ingredient amounts and order while offering precise, easy-to-follow actions.

1. Prep everything first. Finely chop 1/2 onion, 1 medium carrot, and 1 stalk celery. Mince 4 garlic cloves. Open the 14-ounce can of crushed tomatoes and the 24-ounce jar of marinara so they’re ready to use. Measure out the dried herbs, spices, balsamic vinegar, chicken bouillon, sugar, and heavy cream (if using). Grate a generous amount of Parmesan and chop fresh parsley for garnishing.
2. Brown the beef. Heat a large, heavy-bottomed skillet or sauté pan over medium-high heat. Add the 1 pound lean ground beef and break it up with a wooden spoon. Cook, stirring occasionally, until the beef is well browned and no longer pink, about 6 to 8 minutes. If excess fat accumulates, carefully drain it from the pan, leaving behind the browned bits.
3. Add the aromatics. Reduce the heat to medium. Add the finely chopped 1/2 onion, the finely chopped carrot, and the finely chopped celery to the pan with the browned beef. Sauté until the vegetables are softened and the onion is translucent, about 5 to 7 minutes. Stir occasionally so nothing sticks or burns.
4. Incorporate the garlic. Add the 4 minced garlic cloves to the pan and cook for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown too much or it will taste bitter.
5. Combine tomatoes and marinara. Pour in the 14 oz. can crushed tomatoes and the 24 oz. jar of quality marinara sauce (Raos is recommended). Stir thoroughly to combine the beef and vegetables with the tomato base. Scrape any browned bits from the bottom of the pan to fold that flavor into the sauce.
6. Season the sauce. Add 1 1/2 teaspoons balsamic vinegar, 2 teaspoons dried basil, 2 teaspoons chicken bouillon, and 1/2 to 1 teaspoon sugar (start with 1/2 teaspoon and increase if the sauce tastes too acidic). Also add 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/4 to 1/2 teaspoon pepper, and 1/4 teaspoon red chili pepper flakes if you want a gentle heat. Stir until the bouillon and seasonings are fully dissolved and distributed.
7. Simmer gently. Bring the sauce to a low simmer, then reduce the heat to maintain a gentle, steady simmer. Cook uncovered or partially covered for at least 20 minutes to allow the flavors to meld. Stir occasionally and taste after 15–20 minutes; adjust salt, sugar, or pepper as needed. If the sauce thickens too much, add a splash of water or reserved pasta cooking water when you combine it with pasta.
8. Finish with cream (optional). If you prefer a richer, silkier sauce, stir in 1/4 cup heavy cream toward the end of cooking. Heat through for 1 to 2 minutes, then remove the pan from the heat. The cream softens the acidity and gives the sauce a luxurious mouthfeel.
9. Cook the spaghetti. While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve a cup of the pasta cooking water before draining.
10. Combine pasta and sauce. Add the drained spaghetti to the sauce, tossing to coat each strand thoroughly. If the sauce seems too thick, add a little reserved pasta water to reach the desired consistency. Heat together for a minute so the pasta absorbs some of the sauce.
11. Serve and garnish. Divide the pasta among bowls or plates. Sprinkle plenty of freshly grated Parmesan over each portion and scatter chopped fresh parsley on top. Offer extra Parmesan at the table for anyone who loves a very cheesy finish.

Serving suggestions

Serve this Spaghetti Bolognese with a bright green salad dressed with lemon and olive oil to cut through the richness. Garlic bread or crusty baguette is excellent for sopping up the sauce. For a heartier plate, add roasted vegetables or a side of sautéed greens.

Variations and swaps

• If you prefer, use ground turkey or a plant-based ground “beef” alternative in the same amount to change the protein while keeping the cooking times similar.
• Omit the heavy cream for a lighter, more tomato-forward version.
• For a spicier twist, increase the red chili flakes slightly or add a pinch of cayenne.
• Want more depth? Add a splash of red wine when you add the tomatoes and allow it to reduce for a minute before continuing with the recipe.

Notes on precise seasoning

Because canned tomatoes and jarred marinara can vary in acidity and sweetness, taste the sauce during simmering and adjust the sugar and salt accordingly. Start with the lower amounts: 1/2 teaspoon sugar and 1/4 teaspoon pepper, then move toward the higher amounts if the sauce needs more balance. The 2 teaspoons chicken bouillon will add savory depth; dissolve it completely and taste to ensure it isn’t making the sauce too salty.

Why this recipe is reliable

Using both crushed tomatoes and a quality jarred marinara yields a robust tomato base without forcing you to simmer for hours. Browning the lean ground beef first builds savory depth, while the vegetables—onion, carrot, and celery—provide aromatic sweetness and texture. The small amount of balsamic vinegar brightens the sauce, and the optional cream rounds everything into a luxurious finish. Garnishing with lots of Parmesan and fresh parsley gives the final lift that makes this classic so satisfying.

Final thoughts

This Spaghetti Bolognese is approachable, forgiving, and instantly familiar—comfort food that tastes like home. The straightforward ingredients and step-by-step instructions make it an excellent recipe to prepare any night of the week, and the flavors only improve if you make it a day ahead. Gather a bowl, twirl a forkful, add a generous dusting of Parmesan, and enjoy every savory bite.