Everyone needs a great everyday Spaghetti Bolognese recipe, and this is mine! The Bolognese Sauce is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal but even better if you can simmer it for a couple of hours! Serve it over pasta, stuff into jacket potatoes, make an epic Lasagna or Baked Spaghetti Pie!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Spaghetti Bolognese
We Aussies have a thing about shortening words. Good day is g’day. Pavlova is Pav, afternoon is arvo, mosquitos are mozzies. Sharon is Shazz, Nagisa is Nagi (that’s yours truly).
So it is thoroughly Aussie to shorten Spaghetti Bolognese to Spag Bol!
And here she is – my Spag Bol. Rich, thick, incredible flavour in the sauce even if you only have time for a quick 20 minute simmer. Though if you can slow cook for a couple of hours, it really takes it to another level!
What goes in Spaghetti Bolognese
I’ve been loyal to this Meat Sauce recipe since I first learned to cook when I was a teenager. There are 3 little things in this recipe that might be a bit different to Bolognese recipes you’ve seen around:
1. Worcestershire sauce: it just adds that little extra something-something. I get antsy if I get caught in a situation where I have to do without;
2. Beef bouillon cubes (beef stock cubes) for extra depth of flavour in the sauce, to compensate for this being an everyday midweek version rather than a traditional slow cooked Bolognese Ragu which starts with a soffrito (onion, celery, carrot slowly sautéed) as well as pancetta.
3. Sugar, if needed: just a little bit goes a long way to transform the sauce if you happen not to be using high quality, sweet Italian canned tomatoes. Supermarket canned tomatoes here in Australia are notoriously sour. Especially the Australian ones – it pains me so much to say that, but it’s true.
How to make Bolognese Sauce
The making part is straightforward and quite quick too:
Saute garlic and onion – about 3 minutes;
Brown the beef – about 2 minutes;
Add everything else, give it a good stir then simmer for 20 minutes minimum (midweek), up to 3 hours (weekend indulgence!). Slow cooking makes the beef incredibly tender and the sauce develops extra flavour.
Difference between Bolognese and Meat Sauce?
Different name for the same thing! You’ll find Bolognese made all sorts of ways all across Italy and all around the world, but essentially mince meat (usually beef, sometimes combined with pork or veal) in a tomato based sauce flavoured with herbs.
The “proper” way to serve pasta: toss with the sauce
As with all my pasta recipes, I include a step to toss the pasta IN the sauce, rather than just placing pasta in bowls and spooning over sauce.
This makes the Bolognese sauce emulsify, so it thickens, becomes glossy and clings to the spaghetti. No more watery sauce at the bottom of your pasta bowl! This is how chefs and Italians make pasta. Try it once, you will be converted!
But it is an optional step. Sometimes, you just don’t have the energy to clean yet another pan. I hear ya. 🙂
What to serve with Spaghetti Bolognese
For a classic Italian feast, serve this with:
Garlic Bread – or even more indulgent, with Cheesy Garlic Bread (or go over-the-top with Crack Bread). Or, for a more traditional start, real-deal Italian Focaccia.
Garden Salad with Italian Dressing (hit of crisp fresh salad essential!)
Tiramisu to finish with an Espresso Martini on the side
For a super quick side salad option, make this Rocket Parmesan Salad with Balsamic Dressing. Probably my most made side salad because it’s literally a 2 minute effortless-no-chop salad!
This recipe is the way I have been making Spaghetti Bolognese for decades (gosh it’s scary saying that!!). I really love it, and I think the sauce is rich and loaded with flavour, especially for a 30 minute Bolognese recipe.
Though if you have the time, slow cook it for a couple of hours. The flavour develops and the meat becomes so luxuriously tender.
Either way, I hope you love it as much as I do! – Nagi xx
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Spaghetti Bolognese
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped (brown, yellow or white)
- 1 lb / 500g beef mince (ground beef) OR half pork, half beef (Note 1)
- 1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)
- 2 beef bouillon cubes , crumbled OR granulated beef bouillon (Note 2)
- 800g / 28 oz can crushed tomato (or tomato passata)
- 2 tbsp tomato paste
- 2 tsp white sugar , if needed (Note 3)
- 2 tsp Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
- 3/4 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
To Serve
- 400 g / 13 oz spaghetti , dried
- Parmesan cheese and finely chopped parsley (optional)
Instructions
- Sauté – Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
- Cook beef – Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Reduce wine – Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Simmer – Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
- Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)
- Taste and add more salt it desired. Serve over spaghetti – though if you have the time, I recommend tossing the sauce and pasta per steps below.
Tossing Sauce and Spaghetti (optional, Note 4)
- Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
- Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
- Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 – 2 minutes, or until the spaghetti turns red and the sauce thickens.
- Divide between bowls. Garnish with parmesan and parsley if desired.
Recipe Notes:
* Scaling recipe up (use auto recipe scaler) – If you double the recipe (or more!), then brown the beef in batches. If you try to cook it in one batch, you will end up stewing it rather than browning!
* Slow cooker: This is really fantastic made in a slow cooker! The meat becomes so tender and the sauce has incredible flavour. At step 3, cook until the wine liquid disappears completely, then transfer it into the slow cooker at step 4 and cook for low for 6 hours.
* Variations: Here are some ideas for ways to take this up a notch, if you are so inclined!
– Finely chop 1 carrot + celery and saute that with the onion to make a softrito. Cook on medium low heat for 10 minutes for extra amazingness!
– Add finely chopped bacon (smokey is the ultimate!) or pancetta, cook with the onion
– 1 tbsp soy sauce (my mother did this, I sometimes do! I’ve seen it in some chef recipes)
– Fresh or dried red chilli
– Bolognese gets better the longer it is cooked, and it’s even better the next day! 7. Nutrition per serving, assuming 5 servings, including pasta.
Nutrition Information:
Originally published August 2016. Updated with new commentary, new photos and most importantly, recipe video! No change to recipe – I wouldn’t dare! Too many readers love it as it is. 🙂
More family favourites we’ll love forever
Meatloaf – so much more than just a hunk of meat in loaf form!
Life of Dozer
You know those muddy looking ponds on golf courses? He loves ’em 😖
Great recipe Nagi, my only variation on it is to add a few reconstituted porcini mushrooms, it seems to add even more depth. I’ve also used a bit of soy, my own mother used to do that back in the ‘60’s!
I used soy sauce one time as a substitute for Worcestershire sauce. Honestly it was better than the Worcestershire version.
It looks delicious!
Hi Nagi,
I was wondering if you can help me. Bought the Mutti chopped potatoes as well as pasatta to make your recipes. Then to personal reason I was unable to cook.
But today when I was about to cook your recipes, I found out my mutti expired in Aug which is 4 of them and 2 of my other sauce like basil and cheese sauce expire in May 2022.
Do you think I can still use them?
It’s a waste to throw them away. I opened the tin and it doesn’t have any mould and still smell okay.
I kept them in my cold pantry
BEST SPAGHETTI EVER!!
Another excellent recipe Nagi! I did add the chopped carrot & celery you suggested and also included some chopped mushrooms. The family loved it – told me it tasted as though it had been simmering away for hours!
Buonissimo.
how come no mirepoix in the recipe? makes it way better
strange as it in in the bolognese in the lasagna recipe but not for the spaghetti bolognese, where it is arguably more important/adds more to the dish
I’ve tweaked this recipe to make it vegan. I used soya mince and added a chopped courgette and punnet of mushrooms, 2 grated carrots as well as soya sauce and a dash of marmite.
This is the best recipe. I followed the steps. The children love it too
Wow, the nicest Spag Bol I’ve ever had in my life! The taste is something else. Absolutely love your recipes, when will the cookbook be available to buy in Ireland because I need it asap!
This is my family’s favourite recipe- doesn’t take too long and I’ve never heard anything but high praise for it. Step dad told me it might even be better than my mums, lol
Instead of the canned tomato I used the “holy trinity leftovers” from your lamb shank recipe.
Insert recipe here.
I changed nothing else.
Best spag-bowl yet.
#winning
Forgot to rate…..at least 5 stars!
Such a great recipe! I’ve made it a few times now as spag bowl. Last night I did the sauce with meatballs in it and served with crusty bread. Delish and so quick for a good sauce. Making sauce properly takes over 2 hours so this is a great hack.
Very similar to the recipe I have been making for 40 years. An oldie but a goodie! Also add chopped mushrooms.
When is the best time to add the mushroom please?
Why the hell would anyone bye that Crap in jars when you can prep this in 20 mins?
Added Oregano and Basil and OMG! The wine, the lot! 10/10!
: )
Really enjoyed this one, and already looking forward to making it again! Very enjoyable cooking process and absolutely delightful smells and tastes! I must confess I made a few slight changes to make the flavour a bit closer to my mom’s tomato sauce. Instead of bay leaves/thyme, I added in a bit of celery salt and dried oregano. Beyond that, stayed true to recipe! The mirepoix and pancetta are both essential in my opinion – bring so much extra to the sauce! Would not skip these. I cooked it for about 3 hours.
Thanks for the recipe!! A bit non-traditional but in my mind even better!! Can’t wait to make again.
This looks great! If I’m using beef broth, do I need to brown the meat first before putting in the slow cooker ?
Nagi, I don’t think you could ever make a recipe that I don’t love! Whenever I need inspiration for dinner, or have something in mind, your recipes are truly the best! This turned out absolutely delicious! I added in about 1 1/2 tablespoons of cream in at then end to thicken it up and yum!!
6 stars for the bolognaise recipe, I’ve used so many before but yours is sensational👍🏻👍🏻
Hi Nagi, love your recipes!! I’m going to try this in the slow cooker and just wondered whether I still need to add in 125ml of water as per step 3 (cooking for toddler so omitting the wine)…will this be too watery? Thanks!
Made meatloaf wow! it was really good and so easy to make thanks will try other dishes.