Spaghetti Bolognese is a classic comfort dish that transcends regions and dinner tables. Its rich, slow-simmered sauce and tender noodles bring warmth and satisfaction in every bite. While it may sound fancy, Bolognese is surprisingly approachable—and endlessly flexible.

For Lykkers looking to master a dish that’s hearty and loaded with flavor, this guide walks you through it step by step, with a little story and soul along the way.

Part 1: How to Make Spaghetti Bolognese

Let’s clear something up: traditional Italian ragù alla Bolognese is usually served with tagliatelle, but the more globally loved “Spaghetti Bolognese” is now its own thing—and worth every forkful.

We’ll be using lean ground poultry and vegetables to create a deep, savory sauce without heaviness, perfect for pairing with spaghetti.

The Ingredients You’ll Need

Serves 3–4:

For the Sauce:

Olive oil – 30g

Onion – 1 medium, chopped (about 100g)

Carrot – 1 medium, finely chopped (about 70g)

Celery – 1 stick, finely chopped (about 50g)

Garlic – 2 cloves, minced

Ground poultry (chicken or turkey) – 300g

Tomato paste – 20g

Crushed tomatoes – 300g

Vegetable stock – 150g

Bay leaf – 1

Dried oregano – 1 tsp

Salt and pepper – to taste

For the Pasta:

Spaghetti – 250g

Salt – for the boiling water

Step-by-Step Process

Step 1: Build the Base

Heat the olive oil in a deep pan over medium heat. Add the chopped onion, carrot, and celery. Cook gently for 5–7 minutes until softened and fragrant. Stir in the garlic and cook for another minute.

Step 2: Brown the Meat

Add the ground poultry to the pan. Break it up with a spoon and cook until browned and no longer pink.

Step 3: Add the Tomatoes

Stir in the tomato paste and cook for a minute. Then add the crushed tomatoes, vegetable stock, bay leaf, oregano, salt, and pepper. Mix everything well.

Step 4: Simmer and Wait

Bring the sauce to a gentle simmer. Reduce the heat to low and let it bubble away uncovered for 30–40 minutes, stirring occasionally. The sauce should thicken and deepen in color.

Step 5: Cook the Pasta

While the sauce finishes, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and reserve a splash of pasta water.

Step 6: Combine and Serve

Remove the bay leaf from the sauce. If needed, loosen the sauce with a bit of pasta water. Serve generous spoonfuls over hot spaghetti. Top with fresh basil or a sprinkle of parmesan-style cheese if desired.

Part 2: The Soul of Bolognese

A Dish of Time and Love

The beauty of Bolognese lies in its unhurried process. It's not about quick wins—it's about letting simple ingredients come together slowly, developing flavor and warmth with every simmer.

Vegetarian Variations

Want to skip the meat? Replace it with lentils, mushrooms, or crumbled tofu. These ingredients soak up the sauce and bring their own texture to the mix. You can even add chopped zucchini or bell pepper for extra color and nutrition.

Pasta Isn’t the Limit

Spaghetti is a classic, but don’t stop there. This sauce pairs beautifully with penne, fusilli, or even layered into a lasagna. Got leftover sauce? Spoon it over roasted vegetables or baked sweet potatoes for a creative twist.

Make It a Meal

Pair your Spaghetti Bolognese with a crisp green salad, some toasted sourdough, or a chilled glass of citrus water. It turns a simple dinner into a relaxed, satisfying experience.

Storing and Reheating

The sauce actually tastes better the next day! Store it in the fridge for up to 3 days or freeze it for future use. Reheat gently and stir in a splash of water or stock if needed.

Spaghetti Bolognese is one of those recipes that feels like home—warm, satisfying, and endlessly adaptable. With just a handful of pantry staples and a little patience, you can create a dish that brings comfort and joy to your table. Whether you stick to the classic or give it your own twist, this is a meal that invites you to slow down and savor. Lykkers, it’s time to twirl your fork into something wonderful. Want to explore homemade pasta next? Let’s roll!