Spaghetti Bolognese
This spaghetti bolognese starts with crisped soppressata salami as its flavor foundation, combining ground pork and beef with fennel, carrot, and onion, then simmered for an hour to build deep, complex richness.
This spaghetti bolognese starts with crisped soppressata salami as its flavor foundation, combining ground pork and beef with fennel, carrot, and onion, then simmered for an hour to build deep, complex richness.
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Remove the casing from the soppressata salami, roughly chop it, and add it to a food processor. Blend until it resembles ground meat.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground salami and cook, stirring occasionally, until it becomes nice and crispy.
While the salami is cooking, prepare the vegetables. Add the peeled carrots, half a fennel bulb, a red onion, and garlic cloves to the food processor.
Blend the vegetables until they form a very fine paste, or soffritto.
Once the salami is crispy, add the ground pork and ground beef to the pot. Break up the meat and cook until browned and crisped up.
Add the vegetable paste to the pot with the cooked meats. Stir and continue to cook until the mixture is 'bone dry' and most of the moisture has evaporated.
Stir in the tomato paste and cook for one minute until it darkens slightly.
Add the crushed red pepper flakes, then pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the crushed tomatoes, water, chicken broth concentrate, and the bay leaf. Stir everything together until well combined.
Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it cook for 1 hour.
After an hour, remove the bay leaf. The sauce should be thick and flavorful.
Serve the bolognese sauce over a bowl of cooked spaghetti.
Garnish with shaved Parmesan cheese and freshly chopped parsley before serving.
Cool the bolognese completely, store in an airtight container in the refrigerator up to 3 days or freeze up to 3 months; reheat gently over low heat, thinning with pasta water or broth as needed.
Crisping the soppressata renders its fat and develops savory depth that seasons the entire sauce, adding umami from the start.
Yes. Make it fully, cool, and refrigerate up to 3 days, or freeze up to 3 months. Reheat gently on the stove, adding pasta water to loosen.
Increase heat slightly and simmer uncovered for another 10–15 minutes to reduce and concentrate, stirring occasionally.
You can use all beef or all pork, but the pork-beef blend adds richness. Ground veal is also traditional in bolognese.
No; this recipe uses finely processed raw vegetables added to the soppressata fat to soften and release flavor during the long simmer.
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