Traditional bolognese sauce is primarily comprised of meat (ground beef), with just a bit of tomato sauce. Spaghetti sauce is mostly made of tomato or marinara sauce and can be completely meat free.
Red Wine Substitutes
Alcoholic Options include white wines such as Sauvignon Blanc, Pinot Grigio or Orvieto.
Non-Alcoholic Options include Red Wine Vinegar, Tomato Juice, or 2 TBS tomato paste + 1 cup beef broth. See here for additional options.
Storage
This spaghetti Bolognese reheats well in the microwave or on the stove top.
Store it in an airtight container in the refrigerator, it’s best if eaten within three days.
Freezing
Bolognese Sauce makes a great freezer food and is best if you can freeze it separately from the pasta.
To freeze, let it cool completely. Store it in a labeled airtight container. It’s best if you use is within 3 months.
Boil fresh pasta once ready to serve it.
Let it defrost in the refrigerator overnight if possible. Reheat in the microwave or on the stove top.
PSST: If you do freeze it with the spaghetti mixed in, it’s totally okay. I do it all the time. 😉
Spagetti Bolognese
prep time: 10 MINUTEScook time: 1 HOURtotal time: 1 HOUR 10 MINUTES
SERVINGS: 5 tap or hover to scale
Traditional spaghetti Bolognese is easy to make has a perfect balance of flavors. You’ll love this classic Italian meat sauce!
Ingredients
2 Tablespoons olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
2 garlic cloves, minced
½ pound ground beef, 80% lean
6 oz. ground Italian sausage, sweet or spicy
1 cup red wine, see note 1
18 oz can ground/crushed tomatoes, see note 2
1 teaspoon fresh rosemary, or 1/4 tsp dry
1 teaspoon fresh sage, or 1/4 tsp dry
Salt/Pepper, to taste
12 oz. spaghetti, (3/4 of a 1 lb. box.)
Fresh parsley, to garnish
Parmesan cheese, to garnish
