Summer Spaghetti Bolognese

Name: Summer Spaghetti Bolognese with Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 2 tbsp butter; 1/2 cup celery, finely diced; 1/2 cup onion, finely diced; 1/2 cup carrots, finely diced; 4 cloves garlic, sliced; 1 lb ground beef; 2 tbsp tomato paste; 1 tbsp chicken base; 1 pint cherry tomatoes, halved; 1 cup Pinot Grigio or other dry white wine; 1 cup fresh basil leaves; 1 lb spaghetti; Grated Parmesan cheese, for serving

Summer Spaghetti Bolognese is a lighter, fresher take on the classic Italian meat sauce, built on halved cherry tomatoes and brightened with a splash of Pinot Grigio for a vibrant, less-heavy dish than traditional versions.

🌍Italian-American 🏷️Spaghetti bolognese 🏷️Pasta 🏷️Ground beef 🏷️Cherry tomatoes Summer pasta

🏷️

🏷️Italian

-0:00

melissajorealrecipesonTikTok

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

2 tbsp olive oil
2 tbsp butter
1/2 cup celery, finely diced
1/2 cup onion, finely diced
1/2 cup carrots, finely diced
4 cloves garlic, sliced
1 lb ground beef
2 tbsp tomato paste
1 tbsp chicken base
1 pint cherry tomatoes, halved
1 cup Pinot Grigio or other dry white wine
1 cup fresh basil leaves
1 lb spaghetti
Grated Parmesan cheese, for servingoptional

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Instructions

1
In a large Dutch oven or pot, heat olive oil and butter over low-medium heat. Add the diced celery, onion, and carrots (mirepoix). Cook slowly until softened, about 8-10 minutes. Do not brown.
2
Add the sliced garlic and cook for another minute until fragrant.
3
Add the ground beef to the pot. Break it up with a spoon and cook until it's no longer pink. The creator advises against browning the meat to maintain a creamy texture.
4
Stir in the tomato paste and chicken base, cooking for about one minute to deepen the flavor.
5
Add the halved cherry tomatoes and stir to combine. Cook for a few minutes until they begin to soften and burst.
6
Pour in the Pinot Grigio to deglaze the pot, scraping up any bits from the bottom. Bring to a simmer and let it cook for 5-7 minutes to allow the alcohol to cook off and the sauce to reduce slightly.
7
While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
8
Turn off the heat for the sauce and stir in the fresh basil leaves.
9
Drain the cooked spaghetti and toss it with the bolognese sauce until well-coated.
10
Serve immediately, garnished with grated Parmesan cheese.

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Tips & Notes

Pro tips

Dice the celery, onion, and carrots to roughly the same size (brunoise or small dice) so they soften evenly and integrate seamlessly into the sauce.
Brown the ground beef thoroughly before adding vegetables—this builds flavor through fond. Break it into small pieces rather than large chunks for a silkier sauce texture.
Add the tomato paste and chicken base before the wine and tomatoes; let them cook for 1–2 minutes to deepen their flavors and eliminate any raw taste.
Halve cherry tomatoes rather than crushing whole ones—they'll release their juice gradually, giving you better control over sauce consistency and a fresher, less stewed flavor.

Substitutions

ground beef → ground pork or ground lamb (lean cuts preferred)
Pinot Grigio → dry vermentino, sauvignon blanc, or skip wine and use chicken broth
chicken base → beef bouillon cube or Worcestershire sauce (use ½ tsp)
cherry tomatoes → Roma or heirloom tomatoes, halved (adjust cooking time if larger)

Storage & make-ahead

Refrigerate finished sauce up to 3 days in an airtight container, or freeze up to 2 months; reheat gently over medium-low heat with a splash of water if needed.

Common Questions

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, but the sauce will be less bright. Use one 14-oz can of diced tomatoes plus their juice, and reduce the cooking time by 5–10 minutes since canned tomatoes break down faster.

What if I don't have Pinot Grigio?

Any dry white wine works; substitute vermentino, sauvignon blanc, or pinot grigio in the same amount. Avoid oaky wines. Skip wine entirely and add 2 tbsp chicken broth if you prefer.

How do I know when the sauce is done?

The cherry tomatoes should be soft and beginning to collapse, the sauce should coat the back of a spoon, and flavors should taste balanced—about 20–30 minutes of simmering after adding tomatoes.

Can I make this ahead?

Yes. Refrigerate the finished sauce up to 3 days, or freeze up to 2 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water if it's too thick.

How do I scale this recipe?

Double or halve all ingredients proportionally. If doubling, increase simmering time by 5–10 minutes to allow flavors to meld and tomatoes to soften fully.