Oh, what we’d give to go back to warm weekend evenings, Cabernet in hand, at our favorite neighborhood Italian eatery. Longtime Beverly Hills institution and LA-native favorite, Madeo, has been gifting the city of angels with it’s heaven-sent creations like their grilled langoustines, linguini al pesto, and baby lamb chops since the start of the Alfio Vietina Family. 

For a bittersweet trip down memory lane (right off of Rodeo Drive), we’ve created our copy-cat version of a long-time favorite dish, the Madeo Spaghetti Bolognese, that you can make in the comfort of your own kitchen and evening pajamas. No reservation or $32 price tag required. 

Here’s how to make it:


2 Tbsp. extra-virgin olive oil

2 medium onions, finely chopped

2 celery stalks, finely chopped

2 carrots, peeled & finely chopped

6 oz. ground beef (85% lean)

6 oz. ground veal

1/2 cup dry red wine

2 cloves of fresh garlic

3 cups beef stock stock, divided

3 Tbsp. tomato paste

1 bay leaf

Kosher salt and freshly ground black pepper

1 lb. fresh egg spaghetti pasta 

1 cup heavy cream

Finely grated Parmesan (for serving)

*Full Recipe Serves 6 people.


Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef and veal; sauté, breaking up into very small pieces with the back of a spoon until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Add bay leaf and reduce heat to very low at a gentle simmer; stirring occasionally for around 1 1/2 hours. Season with salt and pepper.

Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 8 minutes or according to the package instructions.

Heat the cream in a small saucepan and gradually add to the sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, for 30 minutes.

Add in pasta and toss to coat. Divide pasta among warm plates, serve with freshly grated parmesan.