
Richly simmered spaghetti bolognese gets a delicious twist here with smoky bacon and bursts of sweet peas for a comforting, crowd-pleasing meal. The bacon deepens the sauce while a touch of smoked paprika gives it modern warmth and just enough intrigue to keep you coming back for more.
I first tried adding peas and bacon to traditional bolognese when I was short on time and needed to stretch the sauce. It turned into one of those happy surprises that is now always requested for birthday dinners or big family Sundays.
Ingredients
- Spaghetti: Dried pasta holds up to the rich sauce and keeps things classic choose a brand with a little texture
- Olive oil: Use a good quality extra virgin for a richer base flavor
- Smoked bacon: Gives smokiness and depth cut into small pieces so it crisps evenly
- Onion: Finely chopped onion forms the aromatic base for slow-cooked sweetness find firm ones with shiny skins
- Garlic: Adds punch opt for fresh cloves for the most flavor
- Carrot: Gives subtle sweetness dice small so it softens completely
- Celery: Brightens the sauce and balances richness
- Ground beef or beef-pork mix: Brings hearty flavor and satisfying texture look for a blend with a little fat for tenderness
- Tomato paste: Enriches the sauce and intensifies the tomato profile
- Canned crushed tomatoes: Make up the body of the sauce buy Italian brands for best flavor
- Red wine: Optional but adds depth pick something you’d enjoy sipping
- Smoked paprika: Sets this recipe apart and adds a gentle, savory smokiness
- Dried oregano: Brings an unmistakable Italian flavor use an aromatic, fresh jar
- Salt and black pepper: To balance and highlight flavors freshly cracked is best
- Green peas: Sweet pops of color and nutrition use fresh if you can find them or quality frozen peas
- Grated Parmesan: Gives savory saltiness and a creamy finish
- Fresh basil or parsley: For garnishing adds freshness and color
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of well-salted water to a rolling boil and add the spaghetti Stir occasionally to prevent sticking Cook until just al dente Drain but reserve half a cup of the pasta cooking water for later to adjust the sauce if needed
- Start the Base:
- Set a large sauté pan over medium heat Pour in the olive oil and swirl to coat Add the diced bacon and fry until it turns golden and crispy This step gives the sauce rich smoky notes Immediately add the onion garlic carrot and celery Lower the heat slightly and sauté gently for about ten minutes Stir often and let everything get soft and fragrant this is crucial for the depth of the sauce
- Make the Sauce:
- Push the vegetables to the edges of the pan and add the ground beef breaking it up with a wooden spoon Cook until fully browned and no pink remains Stir in the tomato paste smoked paprika and dried oregano cook for three minutes for the flavors to blend Pour in the optional red wine let it bubble up and scrape the bottom to loosen all those tasty brown bits Mix in the crushed tomatoes Simmer everything uncovered for twenty five to thirty minutes until the sauce reduces and becomes thick Give it an occasional gentle stir
- Add Peas and Adjust:
- During the last five minutes of simmering scatter in the green peas Stir to combine and allow them to heat through Taste the sauce and adjust salt and pepper as needed
- Combine and Serve:
- Toss the drained spaghetti into the sauce turning gently so every strand is coated If the sauce is a little thick add some of the reserved pasta water little by little for perfect silkiness Pile the saucy pasta high in bowls Top each serving with plenty of grated Parmesan and a handful of torn basil or parsley for a fresh finish

One of my favorite parts about this dish is slipping extra peas into the sauce my youngest considers it her secret treat I always think of the time my daughter insisted on wearing her chef hat to stir the bolognese and we ended up with laughter and peas all over the floor
Storage Tips
To save leftovers let the pasta and sauce cool completely before transferring to airtight containers I usually keep them separate if possible to preserve texture Both will keep well in the fridge for up to three days Warm on the stove over gentle heat with a splash of water to loosen
Ingredient Substitutions
If you prefer a lighter dish replace smoked bacon with diced turkey bacon or leave it out altogether You can also use ground turkey or chicken in place of beef For dairy-free needs skip the parmesan Nutritional yeast is a nice alternative and brings a similar umami kick Gluten-free pasta works just as well just be sure not to overcook

Serving Suggestions
This spaghetti bolognese is a meal on its own but I like serving it with a simple green salad or garlic bread for soaking up every last bit of sauce A drizzle of olive oil and a crack of pepper over the finished plate is a final touch I rarely skip
Cultural and Historical Context
Though the origins of bolognese are traced to Bologna Italy this version takes inspiration from classic and modern kitchen staples Italian peas and American-style smoky bacon blend into a fusion that respects tradition but is not afraid of new ideas Bringing peas into pasta is a trick I borrowed from Northern Italian grandmothers whose gardens are always brimming in spring
Common Questions
- → Can I use pancetta instead of bacon?
Yes, pancetta is an excellent substitute and adds classic Italian flavor to the sauce.
- → Is it possible to make this dish gluten-free?
Simply swap traditional spaghetti for certified gluten-free pasta to accommodate gluten sensitivities.
- → Do I need to use wine in the sauce?
The wine is optional but adds depth. If preferred, omit it and add a splash of extra stock or water.
- → How can I make this dish ahead of time?
The sauce can be prepared ahead and refrigerated. Flavors deepen overnight, making reheating ideal.
- → What can I use instead of Parmesan for a dairy-free version?
Try nutritional yeast or a dairy-free cheese alternative for similar savoriness and texture.
- → Are frozen peas acceptable?
Yes, frozen peas work perfectly and cook quickly when added near the end of simmering.