Spaghetti Bolognese is a comfort dish for me. It’s pretty easy, uses a few ingredients and tastes delicious. It’s very moreish. To make classic spaghetti bologneses, you use:

Soffritto base

• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium onion, finely diced
• 6 cloves of galric finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced

Meat layer

• 1 lb ground beef (80/20 ideal)
• 4 oz pancetta (finely chopped)

Liquids & body

• ½ cup dry white wine
• 1 cup whole milk
• 1 can crushed tomatoes

Flavor depth

• Salt
• Black pepper
• Pinch nutmeg
• 1 bay leaf
• Pinch of red pepper flakes

To finish

• 1 lb spaghetti
• Fresh Parmigiano-Reggiano
• Extra butter (magical)

Method (the secret is patience)

1. Build the soffritto

Cook onion, carrot, celery in olive oil + butter over medium-low heat for 8–10 minutes.

They should soften—not brown.

This creates the signature sweetness of real ragù.

Add the red pepper flakes here.

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2. Add pancetta, then beef

Cook pancetta 2–3 minutes.

Add beef, break it up finely, cook until just browned.

Season lightly with salt and pepper.

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3. Deglaze with wine

Add white wine.

Simmer until almost completely evaporated.

This removes harshness and adds aroma.

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4. Add milk

Pour in milk and simmer gently until mostly absorbed.

This step makes the sauce silky and mellow, not acidic.

Add a pinch of nutmeg here.

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5. Add tomatoes

Stir in crushed tomatoes and bay leaf.

Reduce heat to very low.

Simmer uncovered 1½–2½ hours.

Stir occasionally.

If it dries out, add a splash of water or stock.

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6. Cook pasta + finish

Boil spaghetti in salted water.

Reserve ½ cup pasta water.

Toss pasta with sauce and a knob of butter.

Add pasta water if needed for gloss.

Finish with Parmigiano-Reggiano.

Magic on a plate