Spaghetti Bolognese

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This Northern Italian favorite combines three kinds of meat with vegetables, milk, and wine for a rich and versatile sauce.


  • 4 lbs. Barilla® Spaghetti
  • 8 oz. pancetta
  • 1/2 cup olive oil
  • 37 oz. finely chopped onion
  • 9 oz. finely chopped celery
  • 12 oz. finely chopped carrots
  • 4 cloves sliced garlic
  • 2 lbs. ground pork
  • 2 lbs. ground veal
  • 1 qt. water
  • 12 oz. tomato paste
  • 2 cups whole milk
  • 2 cups dry white wine
  • 2 tsp. fresh thyme
  • As needed salt
  • As needed pepper
  • As needed grated Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.

Step 2

Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 3

Grind the pancetta in a food processor to medium pieces. Heat the oil in a heavy-bottomed rondeau. Add the pancetta, onions, celery, carrots, and garlic. Cook until the vegetables are soft but not browned. Add the veal and pork and increase the heat to high.

Step 4

Brown the meat, stirring frequently. Add 1 qt. water, the tomato paste, milk, wine, and thyme and bring to a boil. Reduce to medium-low and simmer, partially covered, until the meat is tender and the flavors have come together. Season with salt and pepper.

Step 5

Remove from the heat and cool in batches. For each serving, to order: Reheat 1 1/3 cups spaghetti in boiling water for 40 to 60 seconds. Drain and add it to a pan with 3/4 cup sauce. Toss until coated. Plate and garnish with Parmesan.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Linguine
  • Spaghetti
  • Thick Spaghetti
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (196g)
Servings Per Container 24

Amount Per Serving
Calories 410
Calories from Fat 135
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 50mg
Sodium 180mg
Total Carbohydrate 48g
Dietary Fiber 3g
Sugars 4g
Protein 20g

Vitamin A 30%
Vitamin C 8%
Calcium 4%
Iron 15%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.