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 😖
I absolutely love your recipes (and so does my family). Everything I have tried has been delicious. I made the spaghetti bolognese today with the sofrito variation and it is heavenly. Thank you for keeping me inspired during our stay-at-home.
Just made a huge pot to portion & freeze. I did the carrot/celery version and slow cooked. It’s a keeper. Thank you!
Can something else like mushrooms be used instead of meat? I’m looking for a vegetarian option of this. I made this for my family and it was by far their favorite pasta dish ever! I don’t eat beef, so I would like a version for myself.
Hi Tara, yes definitely – pop a request on my recipe request page, something to develop! N x
My kids go coco bananas for this Bolognese! Never have they liked my pasta meat sauce, until this. Cheers!
Wahoo, that’s great Trix! N x
This was super easy to make and such fantastic flavor. I added a little red pepper flake to the meat as it cooked to give it just a little heat. But by far one of my favorite recipes. We’ve prepared several of Naji’s creations, and never have been disappointed. I look forward to cooking many more meals with my hubby. So fun❤️
Best spaghetti bolagnaise recipe – so simple yet so tasty – left it simmering for a couple of hours, amazing
Thankyou
Awesome Natalee! N x
Made your Spag Bol tonight. Yum, my family enjoyed. Love Chris from Kyogle NSW
Absolutely delicious! Thank you for an amazing recipe. My 17 year old pasta queen was craving Spaghetti Bolognese and found your recipe online today! I just made it for lunch and the whole family devoured it in no time and we’re asking for seconds! 🥰 It has such awesome full flavours.
I will definitely be cooking this winner again very soon.
That’s great Janet, thanks so much for letting me know! N x
How is it that no matter what recipe I try from you it always turns out amazing!! I now write my weekly menu with your website on hand because there is always something I’m cooking from here…and it’s usually more than one recipe 😉
Another fab recipe that I will be using quite often I’d imagine.
Thankyou!!!!!!
That’s so great to hear Dawn, thanks so much for the awesome feedback! N x
Oh. My. Gosh. I used this as a base recipe for a bolognese with minimal changes/additions.
I added a little carrot and celery. I didn’t have beef bouillon, but I did have some home made beef broth (I probably added 2-3 cups over the course of it’s simmering on the stove). Because I let it simmer on the stove all day, the extra liquid in the beef broth really didn’t matter. It reduced and the flavor intensified.
I cooked the pasta in a large frying pan with high sides, which makes for extra starchy pasta water. After reserving pasta water, I finished in the same pan – adding pasta water and a bit of butter, some of the sauce and the pasta. It was uh-mazing!
This Bolognese Is perfect!
It’s so rich and full of flavour!
Wahoo, thanks so much Tash! N x
I made this delicious bolognese using the slow cooker. The red wine in the bologense sauce didn’t cook out enough. I had the bologense cook on low for up to 8hours. My bologense is tasting rather acidic. I have plenty of bologense leftover. Would it work to re heat the bologense cook out alcohol of the red wine on the stove top? Please and thank you
From Mary Berry. Can also use 150 ml white wine then no need for sugar and 3 Tbsp cream
Hi Lisa, I’d add a little sugar to balance the acidity – N x
I made this today and used the slow cooker. OMG! So delicious! Reminds us of a Bolognese sauce we’ve eaten at a local restaurant. We had it with linguine. Absolute keeper! Thanks so much!
Hoping to make this for dinner tonight in the slow cooker. Just curious though did you brown off the mince first and then add everything to the slow cooker or what way did you do it? Want to make sure it’s perfect ☺️
YUM! I’m so happy you enjoyed it Gail! N x
Hi Nagi,
Can I use beef broth? If yes, how much must I use the beef broth to serve for 2 persons?
Thank you.
Hi Jane, yes you can. I’d add one cup, you may cook the bolognese a little longer on the stove to reduce the liquids – N x
I forgot to mention, there’s no such thing as a 1/2 C of wine…I did add more that 1/2 C!
😂 The other half you drink 😉 N x
I made this months ago and never thought about leaving a review, until now when I found it again. This is the most amazing , yummy thing ever. Making again SOON!
Wahoo, that’s great to hear Michelle! N x
Absolutely delish! Thank you!
You’re so welcome Kristyna! N x
hi from Belgium. haven’t yet made the recipe but it seems like the muddy pond phenomenon is a worldwide retriever love. my 2 jump into the muckiest, smelliest ‘spas’ around and then roll around in leaves and mud for the final touch. just thought to share:)
Hi Nagi! I made this in the slow cooker yesterday & found there was way too much liquid after 6 hours. I ended up reducing the sauce for another 20 mins. I also found that the recipe could’ve done with more mince.
I made it once the normal way & it was fine. I wonder why…
I add in lentils, grated zucchini and carrot and sliced mushrooms to make it an all in one dish, I just double or triple the other ingredients
Sounds like a great idea Clare – awesome to get in that extra veg! N x