Slow-Simmered Spaghetti Bolognese

A great bolognese is built on patience. A soffritto of onion, carrot and celery softens slowly, the beef browns properly, and then the whole thing simmers until the sauce is thick, glossy and deeply savoury. There are no shortcuts to that flavour, but there is very little actual work.

Spooned over spaghetti with a shower of parmesan and a few torn basil leaves, it is the comfort dinner everyone comes back for. Make a big batch — it only improves overnight.

Why You’ll Love This Recipe

• Deep, slow-cooked flavour from humble ingredients.
• Mostly hands-off once the sauce is simmering.
• Makes a generous batch that freezes perfectly.
• A guaranteed family favourite, any night of the week.

Ingredients You’ll Need

• 1 lb ground beef — An 80/20 blend has enough fat for flavour.
• 1 tbsp olive oil — For softening the vegetables and browning the beef.
• 1 medium onion, finely diced — Part of the soffritto that forms the flavour base.
• 1 medium carrot, finely diced — Adds subtle sweetness to balance the tomato.
• 1 stalk celery, finely diced — Rounds out the classic aromatic trio.
• 3 cloves garlic, minced — Stirred in once the vegetables have softened.
• 2 tbsp tomato paste — Cooked out briefly for concentrated depth.
• 28 oz canned crushed tomatoes — The body of the sauce; a good-quality can makes a difference.
• ½ cup beef broth or milk — Milk gives a mellower, traditional ragù; broth keeps it savoury.
• 1 lb spaghetti — Cook to al dente just before serving.
• Parmesan and fresh basil, to serve — The finishing touches at the table.
• Salt and black pepper, to taste — Season in layers as the sauce builds.

How to Make It

1. Heat the oil in a large pot over medium. Add the onion, carrot and celery and cook gently for 8–10 minutes until soft.
2. Stir in the garlic and cook for 1 minute, then push the vegetables aside and brown the beef, breaking it up, until no pink remains.
3. Add the tomato paste and cook for 2 minutes, then pour in the crushed tomatoes and broth or milk. Season with salt and pepper.
4. Bring to a simmer, then lower the heat and cook, partially covered, for at least 1 hour, stirring now and then, until thick and rich.
5. Near the end, cook the spaghetti in well-salted water until al dente and drain.
6. Toss the spaghetti with a little of the sauce, then plate and top with more ragù, parmesan and torn basil.

Cooking Tips

Serving Suggestions

Classic with garlic bread and a sharp green salad. Always offer extra parmesan and black pepper at the table, and a few basil leaves for freshness.

Storage & Reheating

The sauce keeps in the fridge for up to 4 days and tastes even better on day two. It freezes beautifully for up to 3 months — freeze the sauce alone and cook fresh pasta when you serve it.