On my recent trip to Italy, while spending time in Bologna, I had a super cool experience cooking with a local at their home through the Cesarine network. When my host Federica reached out and said we were making Spaghetti alla Bolognese, I had this image of a delicious rich meat ragu sauce with pasta. However, when I got there I quickly learned that was NOT what we were making. Instead we would make the local traditional version of Spaghetti alla Bolognese – a version made with tuna!
Federica told me that for locals, Spaghetti alla Bolognese means one thing: spaghetti with tuna – a humble, flavorful dish made with tomato, lots of onions, and good quality canned tuna. It’s a staple of everyday life, a recipe that’s passed down through generations, and a dish that’s rarely served in restaurants – because it’s something you eat at home, with family.
Perhaps the most surprising fact was that despite how simple it is, this dish is actually considered a true Bolognese classic…standing next to tortellini, lasagna, and tagliatelle…and not just by the locals but in fact by both the Italian Academy of Cuisine and the Chamber of Commerce of Bologna who have officially recognized it as one of the thirty traditional recipes that define the city’s culinary heritage. Here’s an article with more information.
❤️ Why You’ll Love Spaghetti alla Bolognese
Spaghetti alla Bolognese is a such a great simple, quick dish to whip up for lunch or dinner. This is a dish I grew up eating as it was the perfect quick weeknight dinner my mom could make in a pinch…sometimes just subbing in halved cherry tomatoes or a jar of pomodoro passata to save time rather than cooking the tomatoes.
It has FLAVOR, protein and is simple and quick.
Another great aspect of this dish is that if you’re like me canned tuna is always in the pantry, as are onions and tomatoes on deck to always whip Spaghetti alla Bolognese together.
🍲 Ingredients
Tomatoes – If you want to go the extra mile, and make fresh tomato sauce, reach for some San Marzano tomatoes if you can find them, or mix in other varieties like plum tomatoes. It can also be made with pomodoro passata or even just halved cherry tomatoes!
Yellow onion – this adds such a beautiful sweetness to the dish making it an unexpected yet essential ingredient.
Anchovy fillets – this brings up the umami flavor bringing a lovely saltiness that compliments the tuna.
Tuna packed in EVOO – this is the STAR of the dish, essentially. Important to get a high quality tinned or jarred fish for maximum flavor
Butter and olive oil – adds creaminess and richness to the dish.
Parsley – for a bright and fresh finish
Pasta – as the title says, I like Spaghetti but really anything can go here.
👩🍳 How to Make Spaghetti alla Bolognese
1. Stew the tomatoes
Roughly chop the tomatoes and add them to a pot with a drizzle of olive oil, a small piece of onion, and a pinch of salt. Cook gently until softened and stewed – they should break down and lose excess water.
2. Start the soffritto
Finely chop the onion and parsley (keep separate). In a pan, melt the anchovies in olive oil over medium heat. Add the chopped onion and a knob of butter. Sauté until golden.
3. Deglaze
Add a splash of white wine and let it cook off completely.
4. Make the tomato purée
Once the tomatoes are ready, pass them through a food mill to create a smooth purée.
5. Simmer the sauce
Add the tomato purée to the onion mixture. Let it simmer and reduce slightly. Near the end of cooking, add the drained tuna. Break up the tuna gently and cook for a few more minutes. Season with salt and pepper to taste.
6. Cook the pasta
Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente. Reserve 1/2 cup of pasta water before draining.
7. Toss & emulsify
Add the drained pasta to the sauce along with a splash of reserved pasta water.
Toss over medium heat until the sauce coats the pasta and everything comes together.
8. Plate & garnish
Serve immediately, topped with freshly chopped parsley.
🪄 Tips and Tricks
- Use good quality canned or jarred tuna. This makes ALL the difference.
- Save the pasta water!! This will help the sauce bind super to the pasta itself.
- Don’t break up the tuna too much. Some bigger bites make for a great texture and mouthfeel as opposed to it being mashed up.
🗒 Substitutions
With such few ingredients there is not much to be subbed out, but here are some ideas:
- Swap tuna for a different tinned fish. Try mackerel or salmon if tuna is not your thing. Also….as much as I personally don’t like it, I know tinned chicken is a staple for some and that could totally work here too!
- Use cherry tomatoes or canned tomatoes. Instead of getting big tomatoes and making a sauce, just use a handful of cherry tomatoes halved.
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge and eat within 3 days.
🤔 Common Questions
Use tuna packed in extra virgin olive oil for the best flavor and texture. Water-packed tuna can work in a pinch, but it may be a bit drier.
Not at all — they melt into the oil and add a deep, savory flavor. You won’t even know they’re there, but you’ll taste the difference.
You can make the sauce in advance and store it in the fridge for up to 3 days. Cook the pasta fresh and toss it together just before serving.
Spaghetti alla Bolognese (with Tuna)
Ingredients
- 200 g about 7 oz spaghetti
- 1 yellow onion, finely chopped
- 3 anchovy fillets in oil
- 1 jar, 180–200g tuna packed in olive oil, drained
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- A splash of dry white wine
- Fresh parsley, chopped, for garnish
- Salt & pepper, to taste
For the tomato base (choose one):
- 500 600g fresh tomatoes, like San Marzano or plum, chopped
- 1 heaping cup cherry tomatoes, halved
- 1 cup pomodoro passata
Instructions
If using fresh tomatoes:
- Add chopped tomatoes to a pot with a drizzle of olive oil, a small piece of onion, and a pinch of salt. Simmer gently until softened and reduced. Pass through a food mill for a smooth purée. Set aside.
Make the soffritto:
- In a wide pan, melt the anchovies in olive oil over medium heat. Add the chopped onion and butter, and sauté until golden and soft.
Deglaze:
- Add a splash of white wine and let it cook off completely.
Build the sauce:
- If using fresh purée or passata, add it now. If using cherry tomatoes, add them directly and cook until softened and saucy. Let everything simmer for 5–10 minutes, stirring occasionally.
Add the tuna:
- Stir in the drained tuna and gently break it into chunks. Cook for 2–3 minutes. Season with salt and pepper to taste.
Cook the pasta:
- Boil spaghetti in salted water until just shy of al dente. Reserve ½ cup of pasta water before draining.
Toss to combine:
- Add the drained pasta to the sauce with a splash of pasta water. Toss everything over medium heat until the sauce clings beautifully to the noodles.
Finish & serve:
- Plate the pasta and garnish with fresh parsley. Serve immediately.
