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Summer Spaghetti Bolognese

ByMelissa Jo Posted on
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A close-up of a fork lifting Summer Spaghetti Bolognese with tomato and meat sauce from a patterned plate, with a glass of white wine and a kitchen in the background.

This Summer Spaghetti Bolognese is lighter, fresher, and packed with slow-cooked Italian flavor. The #1 Fan Favorite most viral recipe on my website is my Creamy Bolognese, Creamy Bolognese is incredibly delicious all year long, however, My Summer Spaghetti Bolognese is her lighter, sassier, fresher cousin. Not only is she super fun to have around at the party, she’s probably more delicious than her more classic cousin. If you love my Creamy Bolognese just know that once May rolls around I retire my Creamy Bolognese and Red Wine for my Summer Spaghetti Bolognese and White Wine until October. You won’t believe how incredibly delicious this dinner is. The secret starts with a classic mirepoix; carrots, onions, and celery slowly cooked low and slow until golden and sweet. This isn’t a stir fry… this is Italian cooking. Every layer builds flavor.

A tray of ground beef, chopped onions, celery, colorful cherry tomatoes, fresh basil, butter, and a bottle of white wine are arranged on a kitchen counter with flowers in the background.
A close-up of halved red and yellow cherry tomatoes mixed with cooked ground beef and juices in a white bowl.
A close-up of a pot of hearty tomato-based meat sauce with ground beef, cherry tomatoes, and spinach, being stirred with a silver ladle by a person with red-painted nails.
A close-up of a spoonful of hearty chili with ground beef, halved cherry tomatoes, spinach, and a rich, reddish-brown sauce in a pot.
A woman in a blue denim top stands in a bright kitchen, smiling and holding a bottle of white wine next to a glass. In front of her is a large plate of pasta with tomatoes. A bouquet of flowers sits on the counter.
A smiling woman in a blue dress holds a large bowl of spaghetti with tomatoes and herbs in a bright kitchen. A bottle of wine and a vase of flowers are on the counter beside her.
A large plate of spaghetti with meat sauce, cherry tomatoes, basil, and grated cheese sits on a table next to a glass of white wine and a bottle of Fini Pinot Grigio.
A close-up of a large bowl of spaghetti topped with ground meat, cherry tomatoes, basil, and grated cheese. A glass and a bottle of Pinot Grigio wine are in the background on a kitchen counter.
A close-up of a fork twirling spaghetti with tomato sauce, ground meat, and cherry tomatoes over a large plate. A glass of white wine sits in the background on a kitchen counter.
A hand twirls a forkful of spaghetti with meat sauce, cherry tomatoes, and basil in a large bowl. A glass of white wine sits nearby on a wooden countertop in a kitchen setting.

🤔 Common Questions

What makes this different from traditional Bolognese?

Traditional Bolognese is usually heavier and simmered much longer. This version is lighter, fresher, and perfect for warmer weather thanks to cherry tomatoes and white wine.

Do I have to use wine?

No, but it adds incredible flavor. You can substitute with beef broth or chicken broth if preferred.

Can I make this ahead of time?

Yes! The sauce tastes even better the next day after the flavors sit together.

Melissa’s Tips Before Cooking

  • Don’t rush the mirepoix. Low and slow is what gives this sauce authentic flavor.
  • The meat should stay soft and creamy, not dark brown and crispy.
  • Cherry tomatoes keep this Bolognese lighter and fresher for summer.
  • Melissa doesn’t drain the oil while cooking the meat because it helps build flavor, but you can if preferred.
  • Reserve a little pasta water in case you want to loosen the sauce before serving.

Ingredient Substitutions

  • Ground turkey or Italian sausage can be used instead of beef.
  • Parmesan cheese works if you don’t have pecorino.
  • Red wine can replace white wine for a deeper flavor.
  • Fresh oregano can be added with the basil for extra herb flavor.
A close-up of a fork lifting Summer Spaghetti Bolognese with tomato and meat sauce from a patterned plate, with a glass of white wine and a kitchen in the background.

Summer Spaghetti Bolognese

This Summer Spaghetti Bolognese is a lighter take on classic Italian meat sauce made with cherry tomatoes, white wine, fresh basil, and slow-cooked mirepoix for rich authentic flavor. Perfect for cozy summer dinners and easy enough for weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 5 people

Ingredients
  

Instructions
 

  • Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
  • In a large deep skillet or Dutch oven, heat the olive oil and butter over medium to medium-low heat.
  • Add the carrots, onions, and celery. Slowly cook the vegetables until soft, golden, and translucent. This step builds the authentic Italian flavor, so don’t rush it.
  • Add the garlic, salt, pepper, and crushed red pepper flakes. Cook for 1 minute until fragrant.
  • Add the ground beef. Break it apart with a spoon while cooking over medium to medium-low heat. You are not trying to deeply brown the meat — cooking it gently helps create a creamy texture.
  • Stir in the tomato paste and sauté for 1-2 minutes.
  • Add the Better Than Bouillon and cherry tomatoes. Season lightly again with salt and pepper.
  • Pour in the white wine and let everything simmer together until the tomatoes soften and the sauce becomes rich and silky.
  • Stir in fresh basil and pecorino cheese.
  • Toss with the cooked spaghetti and finish with more pecorino on top before serving.
Keyword Summer Spaghetti Bolognese
Tried this recipe?Let us know how it was!

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👝 How to Store Leftovers

Store your Summer Spaghetti Bolognese in an airtight container and reheat using your pan with a little water on medium high heat, or just throwing it into the microwave for 2 minutes.


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