How to make classic spaghetti Bolognese: A hearty, easy-to-make Italian favourite at home

Few dishes combine comfort and flavour quite like a classic spaghetti Bolognese.

Rich, savoury, and deeply satisfying, it is a timeless recipe that has made its way from the heart of Italy into kitchens around the world, including here in Nairobi.

While many restaurants offer their own versions, mastering it at home is both possible and rewarding, especially with tips from top local chefs who understand how to elevate simple ingredients.

“In its most traditional form, Bolognese sauce, known in Italy as “ragualla Bolognese” originated in Bologna and is meant to be hearty, meaty, and slowly cooked,” Chef Mohammed Shaib told The Eastleigh Voice.

“Although it’s typically served with tagliatelle or used in lasagna in Italy, spaghetti remains the preferred pairing in many Kenyan kitchens. What matters most, however, is the quality of the ingredients and the patience you bring to the pot.”

Ingredients:

• Olive oil or vegetable oil

• 1 Onion

• Finely chopped celery (optional)

• 2 Carrots, grated

• 500g minced beef (80/20 fat ideally)

• 2 tbsp tomato paste or crushed tomatoes

• 200 ml beef or chicken stock

• Milk added toward the end to mellow acidity (optional)

• Salt

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• Pepper

• Optional herbs (basil, oregano, nutmeg, bay leaf)

• Grated parmesan to serve

Steps to follow

Step 1

To make the sauce, begin with a base of finely chopped onions, celery, and carrots sautéed gently in vegetable or olive oil. This aromatic mixture, known as a soffritto, is essential; it builds the foundation of flavour.

Step 2

Once the vegetables are soft and golden, minced meat is added and cooked until well-browned.

Step 3

Add your tomato paste or crushed tomatoes, followed by the stock, to the mixture and let it simmer over medium to low heat. What distinguishes Bolognese from a typical tomato sauce is the slow simmering, allowing the ingredients to meld and the sauce to thicken gradually.

Step 4

Toward the end, you can add a splash of milk to balance the acidity of the tomatoes, and it also adds a silky texture.

Step 5

Add a pinch of nutmeg, while optional, it adds subtle warmth.

Step 6

Once the sauce has reached the desired consistency, serve generously over al dente spaghetti and top with freshly grated Parmesan and a few torn basil leaves.

Serve and enjoy! With friends and family.

Chef Mohamed Shaib, part of the culinary team at Tribe Hotel in Nairobi, may not serve traditional Bolognese on the luxury hotel's menu, but the philosophy behind the sauce aligns with the hotel’s approach to food: layered flavour, slow development, and respect for ingredients.

“Simple dishes are where technique matters most,” one of the hotel’s sous-chefs once shared during a media tasting. “With a sauce like Bolognese, the layering of ingredients and attention to texture and seasoning is what makes the difference between ordinary and excellent.”

At home, this means resisting the urge to cut corners. Use fresh produce, good-quality meat, and do not be afraid to let the sauce simmer slowly while you prepare your pasta.