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Spaghetti Bolognese

Spaghetti Bolognese

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  • Author: The Cooking Jar
  • Yield: 8 1x


  • Spaghetti or pasta of your choice
  • 2 lb. ground beef
  • 1 large yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 4 small carrots, finely diced
  • 2 stalks celery, finely diced
  • 1 can (28 oz.) whole tomatoes, diced with liquid reserved
  • 1 cup beef stock
  • 2 cups milk
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste


  1. Over medium high heat, brown the beef until cooked through. Drain any excess oil, remove and set aside
  2. In the same pan, combine butter and olive oil and saute onions and garlic until fragrant
  3. Add in carrots, celery and salt to taste and sweat the vegetables for 3-5 minutes
  4. Add browned beef and mix well
  5. Add tomatoes with their liquid, beef stock, milk and season with pepper
  6. Reduce heat to medium and simmer for 2 hours or until most of the liquid has evaporated and the sauce has thickened
  7. Reduce heat to low and simmer for another 2 hours to allow the flavors to marry
  8. Do a taste check and season with salt if needed
  9. Cook enough spaghetti al dente for the amount of servings required. Freeze the rest of the unused sauce
  10. Dish the spaghetti and top with bolognese sauce and Parmesan cheese
  11. Serve hot