Classic Spaghetti Bolognese with Homemade Semolina Noodles

Indulge in the comforting flavors of Classic Spaghetti Bolognese with Homemade Semolina Noodles. This hearty dish combines tender, freshly made pasta with a rich and savory meat sauce, making it a perfect choice for a cozy dinner.

what is spaghetti bolognese?

Have you ever had pasta with a thick and creamy meat sauce? Then you have had bolognese sauce! Bolognese, also known as ragu alla bolognese or simply ragu is a sauce made with meat, onion, tomatoes, milk, white wine, tomato paste, and chopped beef and sometimes ground pork. It can also have celery and carrots!

This recipe is more traditional to Italian-American cuisine where the sauce is heavy on tomatoes rather than a creamy milk-base. This style of sauce resembles ragu alla napoletana, which is made in the south of Italy.

Why you’ll love this recipe

• Homemade Pasta Made Easy: Crafting fresh semolina noodles is simpler than you might think, adding an authentic touch to your meal.

• Rich and Flavorful Sauce: The bolognese sauce is simmered to perfection, offering a depth of flavor that complements the fresh pasta beautifully.

• Perfect for Cozy Dinners: This classic dish brings warmth and comfort, making it ideal for family gatherings or a special night in.

gathering ingredients:

For the Semolina Noodles:

• Semolina flour.

• All-purpose flour.

• Kosher salt.

• Eggs.

• Cold water.

For the Bolognese Sauce:

• Olive oil.

• Ground beef.

• Yellow onion.

• Garlic.

• Bell pepper. (green or red)

• Kosher salt.

• Ground black pepper.

• Tomato paste.

• Dry white wine.

• Marinara sauce.

• Sugar. (optional)

• Parmesan cheese.

how to make classic spaghetti bolognese with homemade semolina noodles:

Step One: Form a mound with the semolina and all-purpose flour on a clean surface. Create a well in the center and crack the eggs inside.

Step Two: Slowly whisk the eggs with a fork, gradually incorporating the flour from the sides. Continue mixing until a dough forms.

Step Three: Knead the dough until smooth and elastic. Wrap and let it rest for 30 minutes.

Step Four: Roll out the dough and cut into spaghetti strands using a pasta machine or by hand.

Step Five: Heat olive oil in a skillet, then brown the ground beef. Add onions, garlic, and bell pepper, cooking until softened.

Step Six: Stir in tomato paste, then deglaze the pan with white wine, letting it reduce by half.

Step Seven: Add marinara sauce, salt, and pepper, then simmer for at least 20 minutes. The longer it simmers, the richer the flavor.

Step Eight: Cook the fresh pasta in boiling salted water for 2-3 minutes. Drain and toss with the bolognese sauce.

tips for making spaghetti bolognese:

• Use Fresh Ingredients – High-quality meat, fresh vegetables, and good-quality canned tomatoes make a noticeable difference in flavor.

• Let the Sauce Simmer – Allow the bolognese sauce to cook for at least 20 minutes, but for an even richer taste, let it simmer for up to 30 minutes.

• Don’t Overwork the Dough – Knead the pasta dough just until smooth to maintain a good texture; over-kneading can make it too tough.

• Deglaze for Depth – Use dry white wine to lift the caramelized bits from the pan, enhancing the sauce’s depth of flavor.

• Save Some Pasta Water – Adding a splash of reserved pasta water when mixing the sauce with pasta helps create a silky, well-coated dish.

serving suggestions:

This Classic Spaghetti Bolognese pairs perfectly with a fresh side or homemade bread. Serve it with a Fresh Farro Salad with Homemade Greek Dressing for a bright and refreshing contrast. For a rich, cozy pairing, try French Onion Soup with Irish Stout and Garlic Bread. If you're looking for the perfect bread to soak up your bolognese sauce, Roasted Tomato and Garlic Sourdough Focaccia is a fantastic homemade option.

final thoughts:

I hope you enjoyed learning how to make homemade semolina pasta and a rich, authentic bolognese sauce! This classic Italian recipe is a must-try for anyone who loves hearty, homemade pasta dishes with deep, slow-simmered flavors. Whether you're making it for a cozy winter dinner, a special occasion, or a Sunday family meal, this traditional spaghetti bolognese is sure to impress. The recipe makes a generous portion, so feel free to adjust the serving size to fit your needs. Once you try this easy homemade bolognese sauce, it just might become a staple in your kitchen!

xoxo Kayla

---

Classic Spaghetti Bolognese with Homemade Semolina Noodles

Print

With ImageWithout Image

Yield: 8

Author: Kayla Lobermeier

Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M

Delicious semolina noodles topped with a classic bolognese sauce, a sauce made from tomatoes and browned ground beef, onions, and bell peppers. It's the perfect winter comfort food and a great way to use up the marinara sauce that you canned over the summer! We love making this traditional Italian comfort food at least once a week in the winter!

Ingredients

Semolina Noodles:

• 1 3/4 cups (220 g) semolina flour, plus more for dusting
• 2/3 cup (88 g) all-purpose flour
• 1 1/2 tsp (9 g) kosher salt
• 3 large eggs
• 3 tbsp (45 ml) cold water

Bolognese Sauce:

• 2 tbsp (30 ml) olive oil
• 1 lb (454 g) ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 green or red bell pepper, diced
• 2 tsp (11 g) kosher salt
• 1 tsp ground black pepper
• 2 tbsp (30 ml) tomato paste
• 1/2 cup (120 ml) dry white wine
• 28 oz (794 g) Ball® Basil-Garlic Tomato Sauce or your favorite marinara sauce, homemade or store bought
• 1 tsp sugar of your choice (optional)
• Parmesan cheese, for serving

Instructions

To make the Semolina Noodles:

1. In a small bowl, begin by whisking together the semolina flour, all-purpose flour, and salt. Scoop out the mixed flours onto a clean counter or work surface and mound it up in a volcano shape. Then, with the bottom of a drinking glass, make a well in the center.
2. Crack the eggs into the well. Pour in the water. With a fork, begin to whisk the eggs in the well without bringing in any flour from the sides. Once the eggs are well whisked, begin pulling in some of the flour, trying to not let the eggs fall out of the flour and onto the counter. You want to pull from the bottom of the mound rather than from the sides.
3. As more flour is absorbed by the eggs and water, you will begin to see that it starts to clump. Now, with a bench scraper, begin to chop up with the dough and bring some wetness to the remaining dry bits. It will look like a bunch of lumps all on the counter. Bring this all together with your hands once it is no longer soupy and knead the dough for about 2 to 5 minutes or until it is smooth and a tough. It should not be soft like a bread dough, but more like a tough play-dough.
4. Wrap the pasta in plastic wrap and let it rest on the counter for 30 minutes.
5. After it has rested, divide the dough into 4 equal-sized pieces. Dust the pieces with more semolina flour, if needed, and run them through a pasta machine. Depending on what you use to cut your spaghetti, work with the machine's instructions. You can also fold the spaghetti and cut it by hand into thin strips. I roll mine through my Kitchen-Aid mixer to about a 6 or 7, or when I can see my hand through the dough, before cutting with the spaghetti cutter.
6. Cut the noodles and then dust with more semolina flour. Let them rest on a pasta drying rack or in little nests on your countertop for at least 20 minutes before cooking. Now, make the sauce.
7. To cook the noodles, bring a large pot of salted water to a boil. Boil the noodles, stirring occasionally, for 7 minutes or until al dente.

To make the Bolognese Sauce:

1. In a large skillet, heat the olive oil over medium heat until it begins to shimmer.
2. Add the beef, browning it on all sides before crumbling it to seal in the flavor. Cook until the beef has browned fully, about 4 to 5 minutes, then add the onions and garlic. Cook the onions until they are translucent and the garlic is fragrant, about 3 to 4 minutes.
3. Stir in the bell pepper, cooking for another 3 to 4 minutes or until it has softened. Season everything with the salt and pepper, adjusting if you prefer to. Stir in the tomato paste, coating everything well. Then deglaze the pan with the white wine. Cook until the wine has almost evaporated, about 3 to 4 minutes.
4. Pour in the marinara sauce, stirring to incorporate everything well, and bring it up to a boil. As soon as the sauce boils, lower the temperature to a simmer.
5. At this point, you may add sugar if you like a sweeter sauce (similar to a restaurant style sauce), otherwise you may skip this step! Adjust seasonings to your taste.
6. Cook until the sauce has slightly thickened, about 7 to 8 minutes. Then, remove the pan from heat.
7. Drain the spaghetti, reserving some pasta water if needed to thin out your sauce. Stir the pasta into the sauce, returning the pot to heat for about 3 minutes to cook the sauce into the noodles.
8. Serve the spaghetti warm with a healthy sprinkle of parmesan cheese.

---

you might also like

---