Spaghetti Bolognese
Bolognese, or ragù alla bolognese, is the heart of Italian comfort cooking — a sauce that rewards patience, slowly simmered until rich, silky, and full of depth. When Italian immigrants arrived in Canada, they brought this tradition with them, adapting it with local beef, pork, and pantry staples. Over time, Bolognese became a family favourite from coast to coast — whether ladled over spaghetti, layered into lasagna, or even spooned onto a baked potato on a snowy Prairie evening. It’s a dish that bridges old-world heritage with Canadian warmth and practicality.
Prep Time: 20 minutes
Total Time: 2 hours
Serves: 6–8
Ingredients
Base Sauce
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
Meat or Mushroom Base
500 g (1 lb) ground beef (or pork, or a mix)
Vegetarian option: 500 g (1 lb) finely chopped mushrooms (cremini or portobello for depth)
2 tbsp tomato paste
1 cup (250 ml) red wine (or vegetable stock if preferred)
2 cans (400 g each) chopped tomatoes
1 cup (250 ml) beef or vegetable stock
Seasoning & Finish
2 tsp dried oregano (or Italian seasoning)
2 bay leaves
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Parmesan cheese, for serving
Method
Cook the vegetables: Heat olive oil in a large pot. Sauté onion, carrot, celery, and garlic until softened, 6–8 minutes.
Brown the base: Add ground beef/pork or chopped mushrooms. Cook until browned and most liquid evaporates.
Add depth: Stir in tomato paste and cook 1–2 minutes. Deglaze with red wine (or stock), scraping up any browned bits.
Build the sauce: Add tomatoes, stock, oregano, bay leaves, salt, and pepper. Stir well.
Simmer slowly: Reduce heat to low, cover, and let cook gently for 1 ½–2 hours, stirring occasionally, until thick and rich.
Finish & serve: Remove bay leaves, garnish with parsley, and serve over spaghetti, lasagna, baked potatoes, or sourdough. Top generously with Parmesan.
Variations
Vegetarian: Swap the meat for mushrooms — portobello or cremini give the best depth.
Prairie twist: Try bison or venison instead of beef.
Weeknight quickie: Cut simmering to 30 minutes for a lighter but still flavourful sauce.