This homemade recipe for spaghetti meat sauce is a traditional dish that never tires. It’s a wonderful sauce on all kinds of pasta and is best served with freshly grated parmesan cheese. It also makes the perfect filling for lasagna! Anyone who has kids knows that there is no such thing as life without spaghetti with meat sauce (aka bolognese). Kids adore it. Don’t we all?
Just a tip, I like to use beef broth rather than water, as it adds a deeper flavor to the sauce. Your choice. And be sure to make a generous portion, as you can never, ever, ever have too much spaghetti sauce at hand in the freezer.
Looking for more Spaghetti Bolognese inspiration?
Then try one of these variations:
- Vegetarian Lentil Bolognese
- Vegan Bolognese Sauce (with Walnuts & Cauliflower)
- Vegetable Bolognese Sauce – Veggie-Packed Spaghetti Meat Sauce
Spaghetti Bolognese Meat Sauce
Ingredients
- 225 g bacon or pancetta, chopped (preferably sustainably sourced)
- 1 kg ground beef (preferably sustainably sourced)
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, finely chopped
- 6 cloves garlic, minced
- 3 x 400 g cans organic plum tomatoes in juice (see tips below)
- 4 tablespoons tomato paste
- 1 1/2 cup dry red wine, divided (375 ml)
- 5 teaspoons dried oregano, divided
- 5 teaspoons dried basil, divided
- 1 tablespoon sea salt, or more to taste
- freshly ground pepper, to taste
- 1 cup water, plus more to thin, if desired (250 ml)
Method
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In a large saucepan or Dutch Oven, fry the bacon until crisp. Remove bacon, reserving the fat. Set aside the bacon. Add the ground beef to the saucepan, breaking it up with a spoon, and cook until browned, stirring occasionally.
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Stir in the onion, red bell pepper, and garlic; cook, stirring occasionally, for 10 minutes. Add the canned tomatoes, gently mashing them with the back of a wooden spoon. Stir in the tomato paste, reserved bacon, one cup (250 ml) of red wine, and 4 teaspoons each of oregano and basil, along with salt, pepper, and water.
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Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 3 hours, stirring occasionally. Taste the sauce after an hour of cooking and adjust the seasoning with more salt and pepper if needed.
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About 15 minutes before serving, sprinkle in the remaining 1 teaspoon each of oregano and basil and add half a cup (125 ml) of red wine. If desired, you can also add a splash of water to thin the sauce slightly. Serve over your favourite pasta and enjoy!
Notes
- I like to switch out one can of the plum tomatoes for a can of baby roma tomatoes (Italian datterini tomatoes from Mutti) as they have fleshy texture and add a little extra sweetness to the sauce.
- This big batch bolognese sauce is ideal for freezing. Once it's cooled completely, transfer it to freezer-safe containers, label with the date and contents, and store in the freezer for up to 3 months. When you're ready to enjoy it, simply thaw overnight in the refrigerator or defrost in the microwave, then gently reheat on the stovetop until warmed through. Serve over pasta for a quick and flavourful meal!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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