Spaghetti Bolognese | Dash of Savory | Cook with Passion

Spaghetti Bolognese

Spaghetti Bolognese

Spaghetti Bolognese is one of the classic comfort dishes that I crave. Doesn’t matter if it’s raining, snowing, or 80°F out. If I’m having a lousy week, spaghetti bolognese will turn that right around. Today, it just so happens to be a chilly, rainy, almost Spring day.

I’m so ready for Spring, it’s been a cold and long winter and it’s about time for sunshine and blooms. Not that I don’t mind the rain, but when it’s 37° out and raining, that just doesn’t scream Spring. That has, ‘it’s Winter still’, written all over it.

I make my bolognese sauce alternating between ground beef, ground pork, ground veal, and ground bison. No matter how you make it or what you make it with it’s always delicious. My favorite meat to use has to be ground bison, but because I had ground beef on hand today that’s what I used. You can definitely put this recipe in your slow cooker. The longer this sauce simmers, the more depth of flavor it’ll have.

Sometimes I’ll make my own roasted tomato sauce but today felt like it was just as good coming out of the jar. Rao’s Homemade sauce is my favorite and tastes just like I made it so it worked perfectly in this quick recipe.

When making spaghetti you can never pass up on the wine. What’s more comforting on a rainy day than spaghetti bolognese and wine?

Wine Pairing Recommendation: When you’ve had a long week like I’ve had, don’t be scared to break out the good stuff. Don’t wait for the perfect moment to drink good wine. So pour that Barolo or Barbaresco that’s sitting in the rack or go out and buy some. Yes, they are pricier wines, but they are the perfect pairing to this comfort dish. Made from the Nebbiolo grape and have the perfect tannin structure to stand up against this sauce.

Spaghetti Bolognese

15 March, 2018
: 6
: 15 min
: 30 min
: 45 min
: Easy


  • 2 tablespoons Olive Oil
  • 1 pound Ground Beef
  • 8 ounces Ground Italian Sausage
  • 2 tablespoons Olive Oil
  • 1 whole Onion, chopped
  • 3 whole Carrots, diced
  • 1 package {4 ounces} Cremini Mushrooms, quartered
  • 4 cloves Garlic, minced
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon Tomato Paste
  • 1 cup Red Wine
  • 1 jar {32 ounces} Tomato Sauce, use your favorite here
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Brown Sugar
  • 1 pound Spaghetti
  • Parmesan Cheese, grated for garnish
  • Parsley, chopped for garnish
  • Step 1 In a large heavy bottomed pot heat olive oil over medium high heat. Add ground beef and Italian sausage to the pot and cook while breaking apart with your spoon. Cook until browned, about 5 minutes. Drain into a colander and set aside.
  • Step 2 In the same pot heat olive oil over medium heat and add chopped onions, carrots, and mushrooms. Saute until veggies are tender, about 2 minutes. Add minced garlic, Italian seasoning, and tomato paste, stir until combined and garlic is fragrant, about 30 seconds. Deglaze the pot with red wine. Bring to a simmer and reduce the wine by half. Add the jar of tomato sauce to the pot.
  • Step 3 I like to add about 1/2 cup of water or extra wine to the jar, seal it and shake it and pour into the pot so all the excess sauce left in the jar makes it into the pot.
  • Step 4 Add the reserved cooked ground beef and sausage to the pot. Stir in kosher salt and brown sugar. Cover the pot with a lid and simmer on low for 20 minutes.
  • Step 5 Cook spaghetti according to directions on the package. Drain well and serve spaghetti tossed in the sauce and served with an extra helping of sauce on top. Garnish with parmesan cheese and chopped parsley. Serve and enjoy!

Spaghetti Bolognese

Savor and Enjoy!

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