Summer Spaghetti Bolognese
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.
🤔 Common Questions
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.
No, but it adds incredible flavor. You can substitute with beef broth or chicken broth if preferred.
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.
Summer Spaghetti Bolognese
Ingredients
- 1 lb spaghetti
- tsp Salt for pasta water
- ½ cup diced carrots
- ½ cup diced onions
- ½ cup diced celery
- 2 tbsp olive oil
- 2 tbsp butter
- 5 cloves garlic chopped
- Salt and pepper to taste
- 1 tsp crushed red pepper flakes
- 1 lb ground beef
- 3 oz tomato paste
- 1 tsp Better Than Bouillon Chicken Base
- 2 pints cherry tomatoes sliced lengthwise
- 1 cup white wine
- Fresh basil
- Pecorino cheese for serving
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.
Video
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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.
