Bolognese: Classic Meat Sauce Made Simple

If you love a hearty pasta bowl, a good bolognese is the go‑to sauce. It’s thick, meaty, and full of flavor, but you don’t need a chef’s hat to make it. In this guide we break down the basics, share a quick step‑by‑step method, and even throw in an easy Indian spice twist for extra bite.

What Makes a Good Bolognese?

The secret is in three things: browned meat, a slow simmer, and aromatic veggies. Use ground beef or a mix of beef and pork for richer taste. Fresh carrots, celery, and onions create a sweet base that balances the tomatoes. Don’t rush the browning – a good crust adds depth you can’t get from a quick stir‑fry.

Step‑by‑Step Bolognese Recipe

Here’s the full process in plain language. Grab a large pot, a wooden spoon, and about 30 minutes of your time.

1. Prep the veg. Dice one onion, two carrots, and two celery stalks into small pieces. No need for perfect cuts – just small enough to melt into the sauce.

2. Brown the meat. Heat two tablespoons of oil over medium heat. Add 500 g of ground meat, breaking it up with the spoon. Let it sit for a minute before stirring – this helps a crust form. Cook until the meat is dark brown, not pink.

3. Add the veg. Toss the onion, carrot, and celery into the pot. Stir and let them sweat for about five minutes. You’ll hear a gentle sizzle; that’s the flavor building.

4. Spice it up. Sprinkle a teaspoon of dried oregano, a pinch of thyme, and, if you like a little heat, half a teaspoon of garam masala. The Indian spice adds warmth without stealing the classic taste.

5. Tomato time. Pour in a 400 ml can of crushed tomatoes and a splash of water or broth. Stir, then bring to a gentle boil.

6. Simmer low. Reduce the heat to low and let the sauce bubble gently for 20–30 minutes. Stir occasionally so it doesn’t stick. The sauce will thicken and the flavors will meld.

7. Finish with love. Taste and add salt, pepper, or a pinch of sugar if the tomatoes are too acidic. A splash of milk or cream can make it silkier, but it’s optional.

When it’s ready, toss the sauce with cooked spaghetti, tagliatelle, or any pasta you have. Top with grated parmesan and enjoy. The leftovers keep well in the fridge for three days or freeze for up to three months.

That’s it – a straightforward bolognese you can make any night. The steps are easy, the ingredients are pantry staples, and the optional garam masala gives you a tiny Indian flair that fits right with the Delhi Spice vibe. Grab a fork and dig in!