This classic Italian-inspired dish features tender spaghetti coated in a rich, deeply flavored meat sauce simmered with tomatoes, garlic, and aromatic vegetables. The slow-cooked ragù creates an irresistibly savory sauce that clings to every strand of pasta, making this comfort food favorite perfect for weeknight dinners or impressing guests with authentic homemade goodness.
⏱️65 min
📊Easy
👥4 servings
🍽️Main
meatbudget-friendlyfamily
Ingredients
500 gground beef
400 gspaghetti pasta
800 gcanned crushed tomatoes
1 pieceonion
3 piecesgarlic cloves
1 piececarrot
1 piececelery stalk
2 tbsptomato paste
3 tbspolive oil
1 tspsalt
0.5 tspblack pepper
1 tspdried oregano
Instructions
1PREPARE THE VEGETABLES: Finely dice the onion, carrot, and celery into small, uniform pieces (about 5mm cubes). Mince the garlic cloves very finely so they will dissolve into the sauce. Having these prepped before you start cooking ensures the sauce comes together smoothly without interruptions, as timing is crucial for building deep flavor.
2BROWN THE MEAT: Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat until shimmering. Add the ground beef, breaking it apart with a wooden spoon as it cooks, stirring occasionally for about 8-10 minutes until the meat is completely browned with no pink remaining. This step develops the meat's flavor through the Maillard reaction, creating a savory base for your sauce.
3BUILD THE FLAVOR BASE: Add the diced onion, carrot, and celery to the browned meat and cook for 5-7 minutes, stirring frequently, until the vegetables soften and become translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic as it will turn bitter. This aromatic vegetable foundation is called a soffritto and creates the essential flavor profile for authentic Bolognese sauce.
4ADD TOMATO PRODUCTS: Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly and intensify in flavor. Pour in the canned crushed tomatoes along with their juices, stirring well to combine all ingredients. The tomato paste concentrates the umami flavors while the canned tomatoes provide body and acidity that balances the richness of the meat.
5SIMMER THE SAUCE: Reduce the heat to low and add the dried oregano, salt, and black pepper. Allow the sauce to simmer gently, uncovered, for 25-30 minutes, stirring occasionally to prevent sticking. The sauce should bubble gently and reduce slightly, becoming thicker and more concentrated as it simmers—aim for a consistency that coats the back of a spoon. Taste and adjust seasonings as needed for depth and balance.
6COOK THE PASTA: About 10 minutes before the sauce finishes, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (usually 9-11 minutes), stirring occasionally to prevent sticking. Reserve 1 cup of starchy pasta water before draining, as this helps the sauce cling to the pasta. Test the pasta for doneness by tasting a strand—it should have a slight firmness in the center, not mushy.
7COMBINE AND SERVE: Add the cooked spaghetti directly to the simmering sauce, tossing gently to coat every strand with the rich ragù. If the sauce seems too thick, add pasta water a little at a time until you reach the desired consistency—the sauce should coat the pasta but not be soupy. Divide among bowls and serve immediately while hot, optionally garnishing with fresh basil, grated Parmesan cheese, and a drizzle of quality olive oil.