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 😖
Flavour to die for ! As a grumpy old man it brought sunshine in….especially as I made enough for two days !
My first time making bolognese and this is a winner in our house. Made with venison/pork mince and homemade passata and the richness of the sauce was lovely. Thank you for a simple, great recipe.
I’m making this for my extremely picky daughter who will not eat the dish if she sees vegetables. I’m planning to puree them. How and when in the process should I do that?
Love your Spaghetti Bolognese recipe!! So easy to put together. I did the long “let it cook” version. Also tossed the cooked spaghetti with the sauce as you suggest. Yummety yum yum! Hubby said best meal he has ever had!
Love your recipes, I’m a dreadful cook but your instructions are so easy to follow! I do not eat beef, is it possible to sub with lamb mince and either veg/chicken stock cubes? Also wondering what I can sub for Worcestershire sauce?
Great recipe! I’ve tried so many spag bol recipes including the ones with milk and they all fell a little short of the mark even after hours of simmering, finally found a keeper! Love doubling this one and keeping in the freezer to pull out for dinner when I can’t be bothered cooking.
what a great easy recipe, we all enjoyed it very much will be making again … thanks Nagi
Hi Nagi, I know you mentioned to sub the red wine for water or stock but would red wine vinegar be a better substitute? I have come across a few recipes calling for wine but it’s not something I would regularly use. Hoping I can use something that will bring similar flavours but won’t spoil in the cupboard to quickly. Ps. Thanks for sharing all these great recipes.
I am just learning to cook properly after being married 26 years, never been interested before but lockdown changed all that ( and your recipes ), I now love it and last week followed a slimming recipe for bolognese, it was awful, determined to succeed I tried yours tonight, it was amazing, only three of us but my son can eat for two, and we all loved it and ate it all!!! I have used a few of your recipes and all are fab, love the satay…. my guys laugh when I say .. right get the red Thai curry paste out… few weeks ago didn’t even have that in my cupboard!!!! thanks so much for the inspiration!!!❤️👩🍳
I’m making it now and it’s in the slow cooker. will come and hunt you down if it’s not good, but will let you know later today.
Hi Nagi, is it okay to use diced tomatoes rather than crushed in this recipe?
When using the slow cooker do you add in the 3/4 cup water like if you were going to simmer on the stove top?
Hi Linda, I would leave the extra water out as you won’t get it simmering in the slow cooker so the water won’t quite evaporate like it would on the stove – I hope you love it! N x
Loved this recipe when using the longer cooking time however I didnt think it was anywhere near enough for 5
Was a bit sceptical of 500g beef for 5? So I added extra but it still wasnt enough
Had to serve with some garlic bread to fill them up
Made this for my boyfriend, it was the first time I cooked for him and he loved it! It was so easy to make and to master! 👩🍳
Delicious & thankyou for adding substitutes into the recipe. I am forever googleing up substitutes for things I don’t have. Will be using your recipient from now on.
Made this tonight and I see why there are so many great reviews! Started with a mix of carrots, celery and onion & cooked my sauce for 3 hours. Added extra garlic and would add red pepper flakes next time, but this recipe is a WINNER. Everyone in my family enjoyed!
Wow! This was the yummiest recipe. I was tempted to try adding the soy sauce but decided to try the “original” recipe but maybe next time. Thank you so much.
I’ve made this a few times now, both in and out of the slow cooker and also with both water & red wine and it is really good, especially in the slow cooker and with red wine.
I just wanted to ask if it can go in the slow cooker, on low for longer than 6 hours safely?
Hi Nagi,
Can you please confirm whether this recipe can be successfully frozen and for how long? I have always found your recipes to be extremely delicious and successful! 👏
Hi Trisha, I make big batches of bolognese and freeze for up to 3 months! N x
Thanks Nagi, that’s a real winner and you’ve started me cooking again. Because of Covid and travel issues I’m having to work away from home for a month at a time (ugh). I tried making various recipes and they all came out wrong. Having lived on Domino’s, Macs and KFC for a week I thought I’d have another go and found your Spag Bol recipe and its fabulous so thanks again. Do you have any good curry recipes for a real amateur please. Andy
My now go-to bolognaise recipe. Simple and delicious! I’m a garlic-girl so I added 3x’s the garlic along with Sundried tomatoes and used a good merlot wine. My boyfriend requests this dish every 7 days… It’s easy so I oblige!
Bolognese*
Just made this tonight, so easy and delicious! I couldn’t find minced meat (limited stock during melb lockdown) so I got beef and pork burger patties instead, and minced it up a bit with my knife before cooking it. I omitted the wine and used stock instead, and added bacon. It’s wild how much the taste changes and develops over time! I tasted the sauce just before putting the lid on for 2 hours and it was a bit sour but after 2 hours it was sweet and meaty and sooooo good! Thank you so much for posting this recipe! Love all your tips, and pics of Dozer!! <3