Spaghetti Bolognese
Spaghetti Bolognese
A classic slow-simmered meat sauce of beef, pancetta and aromatic vegetables in diced tomatoes and red wine, served over spaghetti. Comfort food worth the simmer.
Prep: 15 minutes · Cook: 1 hour 10 minutes
What Is Spaghetti Bolognese?
A traditional Italian-style meat sauce built on a soffritto of onion, carrot and celery with beef and pancetta, simmered slowly in diced tomatoes and red wine, then tossed through spaghetti.
Why Make Spaghetti Bolognese?
- A hearty, crowd-pleasing family dinner
- The long simmer builds deep, savoury flavour
- Makes great leftovers and freezes well
- Uses simple, accessible ingredients
- Easily doubled for a crowd
Unico Products Used in This Recipe
- Unico Tomato Paste
- Unico Tomato Paste — Italian Herbs
- Unico Pasta Sauce — Zesty
- Unico Pasta Sauce — Garlic
- Gallo Olive Oil
- Unico Whole Tomatoes — No Salt Added
- Unico Crushed Tomatoes
- Unico Diced Tomatoes
- Unico Crushed Tomatoes — No Salt Added
- Unico Pezzettoni in Purea — No Salt Added
- Unico Spaghetti
Ingredients
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (chopped)
- 1 carrot (scraped and chopped)
- 1 stalk celery (chopped)
- 1/3 cup diced pancetta or bacon
- 12 oz lean ground beef
- 14 oz diced tomatoes
- 2 tsp dried oregano
- 1/2 cup red wine
- 2 tbsp tomato paste
- salt and pepper (to taste)
- 12 oz spaghetti
Instructions
- Heat the oil in a large skillet, add the onion and cook for 3 minutes.
- Add the garlic, carrot, celery and pancetta or bacon and sauté for 3-4 minutes, until just beginning to brown.
- Add the ground beef and cook over high heat for about 3 minutes, until browned all over.
- Stir in the diced tomatoes, oregano and red wine and bring to a boil.
- Reduce the heat and simmer for about 45 minutes.
- Stir in the tomato paste and season with salt and pepper.
- Meanwhile, cook the spaghetti in boiling water for 8-10 minutes, until al dente; drain thoroughly.
- Transfer the spaghetti to a serving plate, pour over the Bolognese sauce, toss to mix well and serve hot.
Cooking Tips
- Brown the beef well for the best flavour base
- Keep the simmer low and slow for a richer sauce
- Add a splash of pasta water if the sauce tightens too much
- For extra depth, add soaked dried porcini mushrooms before simmering
- Finish with grated parmesan at the table
Frequently Asked Questions About Spaghetti Bolognese
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1. Can I use a different pasta?
Traditionally it's served with spaghetti, but tagliatelle, fettuccine or rigatoni all carry the sauce well.
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2. Can I make it ahead or freeze it?
Yes. The sauce tastes even better the next day and freezes well for up to 3 months; thaw and reheat gently.
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3. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days and reheat gently, adding a little water if needed.
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4. Can I make it without pork?
Yes. Leave out the pancetta or bacon, or use all beef; a little extra olive oil keeps it from drying out.
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5. What can I serve with it?
A green salad and crusty bread are classic; finish the pasta with grated parmesan.
Cooking Guides & Tips
- Canned Tomatoes Explained: Whole, Diced, Crushed, Plum and Pezzettoni A plain-language guide to the main kinds of canned tomatoes — whole, diced, crushed, plum, San Marzano-type and Pezzettoni — and which to reach for in sauces, soups and stews.
- Tomato Paste, Passata and Sauce: Which to Use When Tomato paste, passata, pasta sauce and pizza sauce all start with tomatoes — here's what each is and when to reach for it.
- The Unico Story: Italian Flavour at Canadian Tables The story of Unico — from a 1917 Toronto beginning to a leading Canadian Mediterranean-food brand — and what “Mediterranean Foods Since 1917” really means.
Spaghetti Bolognese Made Simple
Spaghetti Bolognese rewards a slow simmer with a deep, satisfying sauce that's hard to beat on a cool evening. Unico diced tomatoes and tomato paste give the sauce a reliable, rich tomato base.